05/02/2021
is a bright yellow dye that adds a pleasant flavor to food, produced by drying the stems and part of the pens in the flower of the violet autumn saffron plant, which is scientifically known as iris saffron (scientific name: Crocus sativus).
Approximately 4,000 flowers can yield about 28g of commercial saffron. The stigmas are removed from the blooming flowers, dried in the shade and then on a thin net or minute over low heat. This substance is orange-red in color and has a pungent odor and distinct taste, and it is kept in controlled containers so that it does not lose its value as a valuable substance.
Saffron smells good, but its taste is bitter. It is used in cooking to give food a good flavor, and it is also used in coloring sweets, and people in Europe and India use it to season types of food.
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