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Why is saffron so rare? – Saffron Planting Machine

November 23, 2020

For one thing, it’s expensive, more expensive than black pepper and the best you can get is black pepper (which isn’t actually saffron), which is pretty bad for you, right? But if it’s not, what are the advantages?

Saffron is a herb found growing all over the world, but in India it’s only grown in the country’s southern province of Jodhpur. It’s basically a wild cousin of red chillies. The spice is said to be a natural anti-oxidant and anti-allergy agent, and it’s actually a fairly high grade of turmeric (turmeric is a spice often used to flavour a curry).

A single small pod contains about 50mg and you can find them for more than $25 on Amazon if you really want them, but the cost of buying seeds alone is a few hundred dollars. These days saffron is grown quite a bit in India, mainly the southern regions of states like Karnataka, Uttarakhand, and Uttar Pradesh. It’s not uncommon to stumble across small patches of the spice in the wild. Also saffron gets exported and sold to Asian countries, such as China, Korea, and Japan. It’s also popular in many other African countries as well. It has a very distinctive taste because it contains more than 1 gram of stevia, so it has a sweet floral taste unlike common green or white pepper. The taste can change depending on the species, but it’s generally quite earthy tasting and mild. The leaves, stalks, and root are used in Indian dishes such as chapattis, tandoori chicken, paneer curry, and dosa, and for many other recipes.

A few of the more common spices we use on our house are: turmeric, ginger, cumin, cloves, cardamom, cinnamon, cloves, allspice (also called cardamom), cloves, ginger, and allspice (also called nutmeg), cinnamon, nutmeg, and cloves. Most of these are listed in this handy chart. We use turmeric mostly as a spice and for cooking, but the spice also shows up in a number of other recipes such as chutneys, curries, and kheer, a traditional Indian stew. You can read more about the spice here. I’d love to expand my spice collection if and when I find other varieties that I enjoy. We’re constantly looking for new spices, so stay tuned!

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