How can you tell real saffron? – Usa Saffron


When the oil is cool and the sun is barely touching the surface. I don’t know what would be needed to tell the difference, but I do know it’s hard to explain.

After the seeds were removed from the tree, there was just enough oil to make a paste on the leaves. The texture is very sandy, very sandy, very sandy like a dusting of gold dust. It’s actually the best paste I’ve ever experienced. It’s rich in fiber and very nutritious. After a couple hours in the sun, it dried pretty good, just like a fine dust is supposed to.

There were a few very fine particles in the leaves after 24 hours and I washed them out with a bit of salt and a bit of water. Nothing too bad, but they were definitely an issue that needed to be ironed out first – because after this time they needed to be redone on the same surface before they even got to me. I tried to use one leaf from a saffron tree that was almost entirely cut off with branches (a branch of the same tree, which is only a few inches long). But these would have dried and fallen off anyway since there was no protection around them. And in all fairness, they should have dried after they were cut.

I had to be patient with the leaf-scent and leave it for days, but once it became the perfect powder I had just the right amount of seasoning to use to make it all work perfectly. It turned out absolutely beautiful and delicious!

The seed paste tasted slightly like the powder I get from my house saffron plant – but not as bad (because they taste different). It was a smooth medium to dry spice that you didn’t have to mix in order to get the desired flavor. It was slightly sweet and smoky tasting in the beginning but soon after the salt content went up, it became a creamy mixture that tasted even better. This meant I didn’t have to strain the paste when using it for a tea or for an edible. It was already in the powder form and you could just blend it using a very fine brush.

I had to add a bit of sugar to the seeds to keep them from drying out while they were being ground up, but it worked out fine. The recipe I used had enough flour to make a paste, but that doesn’t mean it had a low-sugar content – it’s just not as sweet as the powdered saffron.

The spice is almost always

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