Yaqoot Saffron Threads – Premium All-Red Saffron Threads for Cooking – Pure All-Natural Saffron with No Preservatives – Organic Saffron for Persian Rice, Tea, Risotto, Desserts (1 Ounce)
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Hello there,br>We've submitted an application for organic certification, which is currently being reviewed. We should have it soon, hopefully.
Selected User Reviews For Yaqoot Saffron Threads – Premium All-Red Saffron Threads for Cooking – Pure All-Natural Saffron with No Preservatives – Organic Saffron for Persian Rice, Tea, Risotto, Desserts (1 Ounce)
This product has a pleasant aroma and a delicious flavor when combined with tea. From the enclosed package, the purity of the saffron emitted a pleasant aroma. In addition, the product was delivered on time and in perfect condition. This is a brand I strongly suggest.
It's a challenge to locate me. When I run out, I'll most likely buy some more.
This is high-quality saffron, as it smells wonderful and tastes delicious.
Please assist me in getting a good night's sleep. Assist with sleeping.
For pharmaceutical applications, this is the most suitable brand.
Saffron of this quality. Although there is a lot of fake saffron on the market, I believe this to be genuine for the following reasons:
- When I first opened the tin, it smelled exactly like saffron, with a distinct hay/honey aroma.
- My fingers were stained when I rubbed it between them.
- I put it in a bowl of lukewarm water and soaked it for a while. It took a while for the color to change to that distinctive golden hue. Because it is a fiber with a dye, fake saffron usually dyes the water very quickly.
- After soaking for 30 minutes, the threads were still bright red in color. following the preparation of the meal The color of fake saffron that has been dyed red will fade.
- Cooking didn't cause the threads to fall apart. Depending on the material used to make fake saffron, it usually disintegrates.
- There was a wider end to the soaked threads. fake saffron does not have a skinny end (trumpet shape).
- My fingers were stained red from the soaked threads. a thread was kept- When gently rolled between my fingers, it takes on a shape similar to that of a diamond. They eventually disintegrate, and fake saffron is no exception.
- I had a bite of it. It had a saffron flavor to it.
- I took a sip of the soaking water and gave it a taste test. It was heavily flavored with saffronbr>- The saffron flavor in my rice dish was incredible.
- It's been sealed. Presented in a tin The tin is protected by a presentation box. (I'm not implying that it's real; I'm simply describing the presentation. ) )br>br>There is a date on the pack: Today is the 15th of June, 2021, which falls in the year 2020/NOV. I know I liked this saffron because it was packed in the Kingdom of Bahreinbr>br>I do know I liked this saffron because it was packed in the Kingdom of Bahreinbr>br>I do know that I liked this saffron because it it had a distinct flavor reacted as if it were real saffron This is a very good fake if it isn't genuine.
5 grams is a lot more for me than what I can get in a local store. It takes a lot of saffron to make 5 grams of it. I get a fraction of what is in this container if I buy it at my local store, and while it is cheaper because of the smaller amount, it is more expensive overall. This saffron performs admirably for its price. It has more flavor than the one I have on hand, and the threads aren't as brittle as the one I have. br>br>I've experimented with various saffron varieties. My favorite way to use them is in a simple saffron rice recipe, but this time I decided to use them in a couscous dish. In a small amount of oil, I sautéed some red onion to make this couscous dish. I used garlic, a little too much ground cinnamon, and about 1/8 teaspoon saffron in my recipe. When I measure saffron, I always start with a measuring spoon and end up using a large pinch because I never seem to be able to fill it completely. 30 strands equals 1/8 teaspoon, according to what I read. But this is a method of measurement that I have never tried. In terms of the measuring spoon, I just rely on a large pinch. br>br>I sautéed for a few minutes longer, until the garlic was fragrant. Currants, chicken broth, and couscous were added to the recipe. I let it finish cooking before topping it with pine nuts. br>br>The end result was delicious, even if the cinnamon was a little too strong. What I discovered, however, was that the saffron could still be tasted through the cinnamon. This, to me, denotes a saffron with a lot of flavor. br>br>I tasted a few strands on their own to get a better sense of it. It has a slightly crunchy texture at first, with a floral saffron flavor and a smidgeon of bitterness in the finish. Then I had to compare it to some I had on hand, and I discovered that Yaqoot saffron has a bit more flavor than the one I had on hand, which is adequate but not exceptional.
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