Saffron is one of the highly prized spices known since antiquity for its color, flavor and medicinal properties. It is the dried “stigma” or threads of the flower of the Crocus sativus plant. It is a bulbous perennial plant that belongs to the family of Iridaceae, in the genus, Crocus, and known botanically as Crocus sativus.
The saffron is considered one of the world’s most expensive spices. This spice has readable and funny history
Saffron is one of the most precious spices in the world and it has been used in Iran and other countries for many years. Buying saffron has also been important from the same time. New forms of cheating are devised in this field every day and some take huge profits from lack of information of buyers or rather their hastiness in buying. Let us discuss about buying saffron a little so that we can by the best type of saffron.
Saffron is one of the valuable and lovely products of Iran which has an uncanny knack. Saffron makes a significant difference whether it is in food, confectionery, herbal tea or pharmaceutical ingredients. In this article we want to evaluate matters about Saffron and its uses in trading, sale and supply. Be along with Origiran, the supplier of traditional Iranian Saffron
An official said the volume of Iran’s saffron exports has risen by 42 per cent in the current Iranian calendar year (began March 21) as compared with a year before.
International sanctions against Iran were lifted this week, but there are still many restrictions on trade between Iran and the United States. A number of Iranian products will be allowed in though, including caviar, carpets and saffron.
The kulfi looks pretty served as four individual desserts, but also looks quite impressive as one large dessert when served at the table. You will need 4 x 200ml individual moulds or an 800 ml mould for this recipe.
These are really delicious and one of India’s favourite little desserts. They are traditionally made with reduced milk but as that takes a lot of time and effort, many of us make them with dried milk powder instead. They are easy to make and the only two tricks to getting them right is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish! Serve as they are or warm with a scoop of vanilla ice cream.
