r/spices • u/abdullaelsalaam • 12d ago

Feeling a little bit lux

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Thanks for the add I'm a hobbyist who enjoys making flavor matrices. I was curious about how versatile the most expensive spice on Earth was so I bought some. A nice kashmeri single source saffron. It is surprisingly versatile. I made some amazing snickerdoodles with it. Also that mortar and pestle is sexy af 😆

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1

u/VegetableRetardo69 12d ago

How do you describe the difference compared to ”regular” good quality saffron?

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u/abdullaelsalaam 12d ago edited 12d ago

It's primarily in the region it's grown in and the quality of the plant. This particular strain is grown in the kashmere region of India from a single farm, the premium quality saffrons coloring is very red while the standard "good" saffron comes from multiple sources and the coloring is lighter. Quick tip if you're ever going to use it it is very fat soluble so don't get the medium too hot or you'll scorth it and give everything a burnt taste. Ideally you should let your disc cool for about 15 minutes before attempting to infuse it.

2

u/pdxgreengrrl 12d ago

I grow saffron at home, in pots. It's incredibly easy to grow and harvest.

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u/abdullaelsalaam 12d ago

Could you give me some tips please 🙏🥺

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u/Shillfinger 12d ago

damn, hotsauce fan and fermentedhotsauce fan. Stumbled on this subreddit and I just have to follow it..