It is harvest time now: Saffron is widely used in Indian, Persian, European, Arab, and Turkish cuisines. Saffron also has a long medicinal history as part of traditional healing; several modern research studies have hinted that the spice has possible cancer-suppressing, mutation-preventing, immunomodulating, and antioxidant-like properties. The spice contains more than 150 volatile and aroma-yielding compounds. The red stems are then graded via laboratory measurement of colour, taste, and safranal content. I don't know if the doubtful sanctions also include saffron, but Iran accounts for approximately 90% of the world production of saffron. Maybe this is why in the South of France more people now grow their own saffron. The plants fare poorly in shady conditions, they grow best in full sunlight so the region is perfect.
Instead of letters, I'm writing this Blog.
A picture may say more then thousand words,- language is still the tool of thoughts.
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