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Ninety-five per cent of the world’s saffron comes from Persia. It has traditionally been grown in Khorasan, an area (about the size of England) in the northeast of Persia with ideal soil and climate conditions for the crop.
Saffron is a valuable spice with origins in the Zagros Mountains area in the “Mede” era. Saffron which takes a lot of labour to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.
Saffron is used for its unique flavour, colour and aroma in meat, chicken and seafood dishes and in traditional dishes such as Pilav-rice, paella and risotto.
It is sufficient to add 100-125 milligrams of saffron to a meal prepared for three to four persons. It is therefore not costly at all to obtain the most desirable flavour, colour and aroma in food.
Method of consumption:
1- The contents of the pack have to be poured into a glass or porcelain container. It has to be grinned to turn to a soft powder. To prepare a meal for four people a teaspoonful of the powder has to be mixed in half a cup of warm water (about 50 ml). In order to extract the maximum out of its effective elements, the container has to be closed and left in a warm place for 15–20 minutes. Then the saffron liquid could be added to the food.
Scientific studies have confirmed many properties of this amazing medicinal herb, including its anti-carcinogenic effect, anti-cancer, anti-depression, booster of intelligence, and its effect on the body’s resistance to diseases.
2- First Fully grind saffron and dissolve the required amount in some ice cubes one hour before using it.
Method of storage:
In order to protect the effective elements of saffron in the most possible, saffron should be stored in a closed container, away from direct light, moist and heat.
What’s in the box
Novin Saffron 1g x 2 Pack
|10.00 × 10.00 × 10.00 cm