The Saffron blossoms occur only in September and October. They are more fragrant than the common red pepper and can be used as a decoration rather than for food.
How much Saffron is that?
There is not a large amount of Saffron, but there is not much of it either. The cultivated seeds are in a single-seeds variety, which is used for both food and cosmetics.
The seeds are not in large, thick strands like those found in green bell peppers and other peppers, but are smaller and contain fewer seeds. They are very small.
Saffron varieties are also grown in a white, golden hue that gives a nice hue to the seed pods. Although it is not one of the most common edible peppers, they are the most popular.
Saffron is also called yellow frangipani.
Saffron is often said to grow up to 3 meters and the dried seed can be dried for several years and stored in airtight jars for long term storage with the lid tightly closed.
It is known for the flavor.
There is also a red version which can be sold in the market.
How do I prepare Saffron?
The fresh seed pod is a light green color and when it is tender, it is cooked in oil and added to the food. There is a deep red color in the dried seed. The pod is then pressed, boiled, sliced and mixed into dishes, sauces, soups, desserts and smoothies without much difficulty even in India. It is delicious when used as a seasoning for spices, to add to curries and rice, raw or cooked dishes. It can be eaten raw or cooked.
It is very nutritious as well as refreshing if cooked.
Why do many people like to eat Saffron?
Besides being considered a very nutritious food, it is the most popular vegetable in the U.S. The spice variety is sometimes compared to onions. When saffron bulbs are cut in half and roasted, the oil is extracted. This oil is then used on the surface of curries, soups, salads, or to coat meat as a marinade.
How is the taste like?
The raw saffron seeds are very light so they are easily eaten raw or cooked. The oil from the seeds is quite hot. In fact, it can burn your lips if you touch the hot pepper. It
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