Tag Archives: cooking

Saffron: History of Usage

As it was hundreds of years ago the blossom of the Kashmirian crocus are being collected by hand. The snouts of this flower which are reminding the customary cowslips in the western gardens are the raw material for producing the world's most expensive spice called saffron. Unlike the crocuses in the northern regions the saffron crocus breaks out blossoming in autumn. Each flower has only three snouts that should be removed carefully and dried. These snouts are to be harvested only on the first day of blossoming. If one imagines the whole process it will become clear why is saffron that expensive.

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