Spain’s flag design has long been associated with saffron. The country is known as a centre for the production of the spice, with 90% of the crop originating in the area. Around 2% of the population in Spain is said to be interested in the colour.
Saffron is also believed to improve the nutritional value of meat and seafood – particularly fish, as it is highly absorbed into the bloodstream and the digestive tract.
Spain has used saffron in perfumes – among the most famous being the “Saffron Nights” perfume – and on certain dishes, including the papaya salad and the red cabbage and rice dishes.
How is saffron extracted?
Salmon and trout are the best sources of the salt and flavouring ingredients that Saaffron contains.
The saffron is usually extracted from either the plant’s leaf or flower. Saffron flower is most often extracted in the dry season when the sap is dry enough to dissolve and pour onto the leaf.
In the wild, the flowers of the saffron plant are edible. In captivity fish and shrimp are also a good source of these ingredients. It’s not just fish and shrimp – many birds and small mammals as well as small reptiles and amphibians, are eaten.
How can I buy saffron?
If you already know which part of the plant has been grown, then you can go online and locate the nearest distributor.
Alternatively you may buy saffron online from large retailers like Amazon or Aliexpress.
What is the best type of saffron?
The best type of saffron to grow is the European plant saffron cornicens. These are the ‘mediterranean saffron’ varieties, such as in Spain.
They contain no seeds but do contain the herbaceous leaves. They are harvested when very small, as there is no seed available and the seed can be easily removed. If you are unsure if you have a saffron plant, consider purchasing seed from an online source, so you can be sure of the purity of your saffron.
Other varieties of saffron grown in the Mediterranean produce edible plants that contain seeds of course.
They include the black European saffron and the green Mediterranean saffron, which is grown predominantly in Cyprus and on the Black Sea coast.
Saffron varieties from the Middle East include the Egyptian red,
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