The answer: once a year.
The saffron and turmeric flowers are harvested about twice a year in India, with about 60-70 tonnes of flowers and 80 to 100 tonnes of saffron and turmeric being produced a year. Each plant is about 20 meters tall, and the yield after harvesting depends on both the location and the quality of the flowers.
The annual production is used for its oil, the oil which is derived from the flowers and seeds and also of the turmeric, which is used in many products and in many cuisines.
The turmeric is used in lotions, pastes and other products, as well as in cosmetics. The oil derived from it is also used in cooking and is used as a thickener in various spices.
The seeds, also known as turmeric, are a variety of small white seeds that are about the size of an almond. They are often used to make curries, soups, pickles, salads or to make a condiment for the skin. The seeds are used for a number of reasons, including to keep the skin from being too dry, to help with digestion or to remove bad odours.
The saffron is used to make the aromatic tea of India, which is a traditional tea made from fresh ground saffron flowers. Some Indian women mix the flowers with water and boil them to drink instead of brewing them fresh.
There are other uses of the seeds besides the tea that are important to know. The seeds are a spice that is used in many medicines and is also widely used for making herbal teas.
The saffron flowers are made and used with the following spices: cloves, cinnamon, allspice, cloves, cumin, fennel seeds, cardamom, ginger root, oregano and rosemary. (Saffron is a herb that is useful in culinary recipes, especially when paired with red-cooked meats or seafood.)
These traditional cooking recipes are often very sweet and contain spices like allspice, fennel, cardamom, ginger and rosemary, making them ideal for serving in warm salads.
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