Articles of Interest
Nice article here in the NYTimes with Camille Becerra’s breakfast - which includes a saffron tea. “Rather than coffee, Becerra drinks saffron water in the morning. The recipe, a gift from Boulaabi, involves soaking the plant’s ruby-colored threads in water...
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The saffron plant is a species of crocus and, like many crocuses, it has an unusually long style. It is not known which species of insects pollinate the wild crocus relatives of saffron. Nor is it known why the style is full of water-soluble, colorful compounds that redden our foods, or why the style, in small doses, makes great food more delicious with a sort of pungent honey.
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We learned some surprising facts about saffron in this article in The Atlantic. Who knew nuns were getting happy on saffron?!
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Check out this video on saffron production. Arash is one of the leaders of the workshop at the UVM I attend every year.
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