Is growing saffron legal?

It’s legal for a couple of reasons. Firstly, the Food Safety Authority of India (FSAI) has approved saffron as a spice, a status it had long denied to the common fennel. Secondly, saffron contains more antioxidants than other types of spices which should have added to the anti-oxidant benefits of saffron.

Although saffron, the flower of the mustard plant, originated in India, it is now grown throughout the world for its high concentration of antioxidant compounds like flavonoids, flavonoids and anthocyanins. However, as yet, the benefits claimed for saffron do not match up with the evidence. The benefits seen are the same as those of black pepper. So, in a nutshell, saffron is a good spice to try, if you’re already using either the pepper or curry variety of saffron – saffron curry. However, there needs to be a good proof that saffron is more effective than black pepper to justify its widespread use.

How to best use saffron

To get the benefits of saffron, you will need the following:

1 cup powdered saffron flowers

1/2 cup dried red chillies

1 medium-sized bunch fresh coriander

1 small bunch cilantro

A teaspoon of coriander seed oil or other nut oil, or your favorite

If you can eat it: 2 teaspoons of butter from margarine, or coconut or peanut butter

If you can’t: 1 tsp of unsalted butter or ghee (coconut oil)

You can get the powdered saffron here or make your own in a blender . This will produce about 1 cup of powdered flowers with around 20 seeds, and 20-30 pods of dried flowers for just 1/2 cup. However, these are only suitable for those who have allergies or sensitivity to certain chemicals used in extracting the aromatic compounds from the saffron.

When it comes to soaking, there are a few different types of saffron you can soak, but all work equally well for the purpose.

How to make saffron

Put the turmeric and cinnamon in a saucepan and bring to the boil. Reduce the heat and simmer for about 10-12 minutes. Cool off the sauce, pour it back into the saucepan. Add the ginger, cloves and curry leaves and bring to boil. Reduce the