I acquired the Saffron. Now what do I put it in?

I acquired the Saffron. Now what do I put it in?

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  1. 1 month ago
    Anonymous

    Lol he bought the bs kind lolololol

    • 1 month ago
      Anonymous

      Did not. Yes I may have paid 14 dollars for it in Nepal but I assure you, it’s real because the guy said so.

  2. 1 month ago
    Anonymous

    Ser we have best saffron, high quality for you only ser.

  3. 1 month ago
    Anonymous

    This is safflower, not saffron. Its still good though. Try blooming it in some hot water for a few minutes, then add everything to a pot of uncooked rice and cook it

    • 1 month ago
      Anonymous

      Ser we have best saffron, high quality for you only ser.

      The jeets fricked me?

      • 1 month ago
        Anonymous

        I mean yes and no. You didn't get saffron, but you probably didnt spend too much on safflower either

        Try it out and see how you like it. Safflower is like a quieter version of saffron. It's still good.

        • 1 month ago
          Anonymous

          B-But mine is dark red..

          • 1 month ago
            Anonymous

            From what I can tell from your photo, you bought safflower. Real saffron is like 7$ per gram and typically comes in these little square containers like picrel.

            What did your container look like and how much was it and how many grams was it? What is the country of origin? I always go with Iranian saffron. It has always been legit in my experience, and it looks like picrel

            • 1 month ago
              Anonymous

              Oh and you typically buy one single gram, so one of those containers at a time. You have a giant JAR of safflower.

              • 1 month ago
                Anonymous

                Heres a visual comparison

              • 1 month ago
                Anonymous

                the lighting is way different

              • 1 month ago
                Anonymous

                Alright man. Ive told you all I can about saffron vs safflower

              • 1 month ago
                Anonymous

                I'm not op I just see a lot more thick strands and yellow ends in the safflower in your pic, trying to figure out the difference in a way I can tell

              • 1 month ago
                Anonymous

                >What did your container look like and how much was it and how many grams was it?
                Erm I bought it in two different places but roughly altogether it was like 14 bucks I think. It was in a large container and the guy weighed it out and sealed it up in a plastic container for me
                >What is the country of origin?
                I bought this in Nepal on vacation

                Saffron will be sold for around 7$/gram, typically in 1 gram quantities. Unless you live in the US, the information on the packaging will be a clear indicator on if the product is saffron or safflower. Saffron strands tend to be more uniform in colour/shape and delicate in appearance in comparison to safflower

              • 1 month ago
                Anonymous

                >Unless you live in the US
                most people here do

              • 1 month ago
                Anonymous

                I really can’t explain the price, maybe the merchant who sold it to me stole it, but even in the light my ‘ron looks darn red and has almost no yellow

              • 1 month ago
                Anonymous

                That looks very legit. The sheer quantity makes me weary about it being saffron, but even if it's not, it looks to be very high quality

                You could always buy some saffron and compare the two. Smell and taste test. Make a small pot of rice using the same amount of each.

                Honestly wouldnt worry too much about it

              • 1 month ago
                Anonymous

                Ok, I’ll make some rice with it
                However, what other dishes can I infuse saffron with?

              • 1 month ago
                Anonymous

                Saffron ice cream is delicious. You let some vanilla ice cream soften a little, then incorporate bloomed saffron water (cooled) then refreeze. Persian classic

                >and typically comes in these little square containers
                This part is wrong and totally made up

                [...]
                The yellow ends thing is not a reliable indicator of "real saffron" because certain grades and cuts of saffron leave out the yellow ends, which do not contain the same concentrations of the desired aroma/flavor chemicals as the red part. It's not common to find all-red saffron threads, but all-red saffron is just a thing to watch for, not a guarantee of fake saffron

                [...]
                It can sometimes be hard to tell super high grade saffron from junk without smelling it or putting it in water. Literally just put two strands in hot water and you'll have your answer in 10 seconds

                How can it be totally made up if theres visual evidence of what Im talking about? You're totally made up

              • 1 month ago
                Anonymous

                Put some strands next to a ruler for scale. Safflower is a lot bigger than saffron.

              • 1 month ago
                Anonymous

                >having a ruler
                Who do you think I am, the pope?

              • 1 month ago
                Anonymous

                Nta but thanks for the effort in showing the difference. I already knew all the "saffron" I ever got was safflower(or stale saffron) but at least now I know what to look for when I'm gonna buy the real deal.

              • 1 month ago
                Anonymous

                Yeah no problem. Idk about how easily you can get Iranian saffron if you're in the US, but Im sure theres other countries distributing it. When you pick it up, hold it close to your nose and give it a sniff. You might be able to get a whiff of it, which can be an indicator of quality.

              • 1 month ago
                Anonymous

                I'm in the EU and know an Iranian grocer in my city. I'll start there and online.

            • 1 month ago
              Anonymous

              >What did your container look like and how much was it and how many grams was it?
              Erm I bought it in two different places but roughly altogether it was like 14 bucks I think. It was in a large container and the guy weighed it out and sealed it up in a plastic container for me
              >What is the country of origin?
              I bought this in Nepal on vacation

              • 1 month ago
                Anonymous

                Nepal doesn't seem to be very established as a country that grows saffron, so I would be weary

                >Unless you live in the US
                most people here do

                >citation needed
                Get indian or afghani saffron

              • 1 month ago
                Anonymous

                I guess I'll look for indian shops in my area, thanks anon

            • 1 month ago
              Anonymous

              >and typically comes in these little square containers
              This part is wrong and totally made up

              I'm not op I just see a lot more thick strands and yellow ends in the safflower in your pic, trying to figure out the difference in a way I can tell

              The yellow ends thing is not a reliable indicator of "real saffron" because certain grades and cuts of saffron leave out the yellow ends, which do not contain the same concentrations of the desired aroma/flavor chemicals as the red part. It's not common to find all-red saffron threads, but all-red saffron is just a thing to watch for, not a guarantee of fake saffron

              That looks very legit. The sheer quantity makes me weary about it being saffron, but even if it's not, it looks to be very high quality

              You could always buy some saffron and compare the two. Smell and taste test. Make a small pot of rice using the same amount of each.

              Honestly wouldnt worry too much about it

              It can sometimes be hard to tell super high grade saffron from junk without smelling it or putting it in water. Literally just put two strands in hot water and you'll have your answer in 10 seconds

              • 1 month ago
                Anonymous

                >put two strands in hot water and you'll have your answer in 10 seconds
                Because of the smell?

            • 1 month ago
              Anonymous

              I have bought a pot similar to OP’s in Iran. And I have also bought a tiny ass container as well. They’re identical.

  4. 1 month ago
    Anonymous

    You might want to try Risotto alla Milanese with some Ossobuco?
    Paella can do with some nice Saffron too.

  5. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      I love you frog man

  6. 1 month ago
    Anonymous

    The trash

  7. 1 month ago
    Anonymous
  8. 1 month ago
    Anonymous

    Heyya there Opie..
    One question: With all the Rilly Rell DIYers on this board, how come in all the years I've been here I've NEVER seen anyone talk about just growing their own? It's NOT hard, and Crocus sativa corms can be gotten and grown just about anywhere..
    Seems like it would be a simple thing?
    Only caveat is that you plant them in the fall and squirrels LOVE to dig up freshly planted bulbs, but that's an easy fix: Just cover the patch with staked down hardware cloth,(or chicken wire,) until late January.
    They bloom multiple times too.

    • 1 month ago
      Anonymous

      I post about this sometimes but everyone is too busy posting about fast food and the threads always die. It is easy to grow and not only does it come back every year, but it multiplies a lot if you dig it up every 3-5 years and split them. I started with 25 bulbs and I have about 200 now. Every fall I pick fresh saffron. If you like to garden its a no brainer but its not like growing a tomato and getting fruit the same year.

    • 1 month ago
      Anonymous

      dutchgrown, based
      dutchies know what good flowers are

      • 1 month ago
        Anonymous

        Yeah, even if they did get a little carried away with FiatTulips for a while there.
        Those bulbs are pretty cheap considering how much saffron you'll get over the years.

        • 1 month ago
          Anonymous

          that's some nice info, thanks. for homegrown it would be viable. for commercial not so much (here an acre is very expensive). might buy some bulbs

  9. 1 month ago
    Anonymous

    You can take your saffron and shove it up your pot of rice.

  10. 1 month ago
    Anonymous

    RED STRING???

  11. 1 month ago
    Anonymous

    i'm gonna break the world, anons.

    • 1 month ago
      Anonymous

      You at least won't break the bank...
      I'd skip the seeds and plant bulbs, that 3nd company looks flakey as frick.
      >Whether you’re a seasoned gardener or a beginner, these seeds promise a high success rate thanks to their adaptability to temperate climates. They bloom beautifully in autumn, presenting a spectacular sight in your courtyard or indoor garden. If you’re a Gemini, you’ll be delighted to know that these perennial beauties are your star sign’s plant.
      Netherlands or not, you'll do better from bulbs, not seed, and remember: it takes ~170 flowers to make ONE gram of saffron.
      *(That's only a POSSIBLE $430 for 10,000 BEFORE costs/time)
      Still, growing your own would be very satisfying and you'd be guaranteed to not be getting ripped off.

  12. 1 month ago
    Anonymous

    Don’t ask what you can put the saffron in, ask what the saffron can put in you.

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