Saffron is one of the most wonderful spices globally, tied to Iranian civilization and used as a magic spice in Iranian and international cuisine. Iran is one of the largest producers of first-class Saffron in the world. However, people worldwide in the Middle East, Mediterranean, and Asia are interested in consuming Saffron in food. This product is popular in the world due to its pleasant aroma, taste, and color. It is known as one of the most valuable types of spices, aka red gold. The uses of Saffron are extensive globally, and all nations use it according to their own cooking style; Bouillabaisse Saffron Chicken, Saffron Sponge Cake, Swedish Saffron Bread, Milan Risotto, Masala milk etc.
How to use Saffron:
First, you have to prepare; pour some saffron strings in a mortar, grind it, and turn it into powder. In this case, the aroma and color are spread, pour the powder in hot water, and dissolve for 10 to 15 minutes and inhale.
Note that a small amount of Saffron is precious, and it is enough to use several strands of food at a time.
Saffron(knows as the ”red gold”) is a precious spice; Iran is the world’s largest saffron producer & exporter with carrying the honor of having the best quality in the world.
Second method: brewing with ice;
Put the powdered saffron in the required amount with a few pieces of stew in a container to melt the ice at normal temperature and dissolve the saffron, this will make the taste and aroma of saffron not disappear due to the temperature. The color of saffron would be fascinating in this way.
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