Note: This is an approximate estimate and will vary for other kinds of saffron
How should saffron be ground in a lab?
A. When you buy saffron in a tea shop, they’ll grind it in a special equipment and measure their finished product.
B. If you go to the tea shop and ask what they grind, they will probably tell you that they use 2 pound or 100 grams of saffron per ounce. It is a matter of personal preference on this issue.
C. They may grind a lot of saffron to make a higher quality tea like the one you get. One pound of saffron will get you most of the way to the highest quality, though I do advise grinding smaller amounts if you plan to drink loose tea the next day.
D. If you want the fastest quality, you can buy saffron in powdered form and just grind the powder on the teapot. Most tea shops, though, may grind their saffron to make tea but use large amounts of powdered ground saffron. This is best because you can’t taste it, but you may get away with it if you can handle the heat of the room.
Does saffron contain arsenic?
A. Absolutely not.
B. The saffron is grown in the Himalayas. The area around the town of Sivagami and the capital of Ladakh were contaminated with arsenic as the result of the mining practice after World War II.
C. Saffron is a member of the diterpenoid family, so it should be very resistant to this chemical.
D. When you cook with saffron, you should never feel the need to add salt to the tea.
Does salt affect the flavor of saffron?
A. Sodium chloride can add a mild saltiness but won’t make the tea taste too sweet. You may notice the saltiness in the second cup, but a sip will be very much the same.
B. When you drink saffron with cream, it won’t taste sweet at all and you won’t notice a change in texture or color.
C. It will help the tea taste slightly sweeter due to the presence of calcium salts.
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