Saffron Crocus sativus

Saffron

safforn

Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk.

Crush tenderly to release the flavor from the strands.

Use very little, 5 strands are enough for 1 cup of rice.

Too much saffron makes the food (pulao) very pungent.

How to grow Saffron:

Saffron is harvested from a flower.

Make sure you plant only the species: Saffron Crocus Sativus

Saffron Crocus sativus
Saffron Crocus sativus

Crocus sativus2.

The reddish-golden stamens of the flower is your saffron strands.

Dry them carefully so they won’t blow away in the wind.

Tagged on:

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

4 thoughts on “Saffron

Comments

error: Content is protected !!
%d bloggers like this: