Advantage of greenhouse saffron cultivation
what you will read in this article...Organic saffronHow should I use it?Why is it so expensive?Where do I buy it?
Considering that the cultivation of greenhouse saunas in a hydroponics method is a new scheme, so many applicants have been found in Iran and in other countries. China is one of the countries that is looking for a valuable greenhouse cultivation. The cultivation of greenhouse saffron is very high. But organic saffron has some of the benefits of tomorrow. And one of the great benefits of greenhouse and hydroponic cultivation is the maximum use of the space and the crop area because of its high class and high culture density, which makes it possible to use hydroponic cultivation if you planted an area of 3000 square meters, for example. The size of 10000 square meters will be used, and in addition to increasing the crop area, the amount of production will increase dramatically, which is about 7 times the normal crop . And it is expected that the export and import of saffron will also increase .Advantage of greenhouse saffron cultivation
For this reason, the use of modern industrial and industrial methods, such as greenhouse and hydroponic systems, has been welcomed .The benefits of producing greenhouse saffron are abundant
Saffron is one of the most expensive food stuffs in the world – Afghanistan has one of the best saffron in the world
Our company has 100% organic saffron from Afghanistan and Iran, and has received all the health certifications and standards for the products, and will give you great quality saffron to your loved ones
Grind 2 tsp. saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out the most flavor and color. Then add ¼ cup warm water and let cool. This is the vibrant elixir to use in your paella, buttery saffron rice, and special occasion desserts like saffron-rose water brittle.
Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why you’ll pay $10 to $13 per gram for the real deal. To make sure you’re getting the best stuff, take a sniff—you want saffron that smells a bit like sweet hay. It should also have all red stigmas, no yellow stamens.
Where do I buy it?
If possible, check your local Middle Eastern grocer. You may also find saffron at Whole Foods and gourmet grocery stores—it’s also available on Amazon.
How do I store saffron?
Keep threads in a cool, dry, dark place (you can put it in the freezer for up to a year). Saffron water can be stored in the fridge in an airtight container for up to three weeks.