C.WONG: HOW DO YOU PICK THE BEST SAFFRON? ALSO, WHAT’S YOUR FAVOURITE WAY TO USE IT? E.S : As I mentioned Saffron can only be handpicked, and it is extremely hard to do so. The filaments should be long and dark red. The rule of thumb is the darker the colour, the better the saffron. And what to cook with saffron? It would have to be a Moroccan Tagine, which also has rosewater in it. I am a massive fan of the incredible combined flavours and aroma—with couscous of course! You can learn more by following @thesaffronman on Instagram or visiting www.eco-pebble.com
rosebuds which are fantastic in tea and have amazing health benefits, as well as cinnamon, and vanilla pods. C.WONG: WHAT IS THE MOST INTERESTING YOU CAN SHARE REGARDING SAFFRON? E.S : Probably the most interesting thing about saffron is that people try to fake it. The value is so high you have to be really careful. We get each harvest internationally tested with ISO certification to make sure it is Grade A. But for people at home wanting to test their saffron, the best way is to add a teaspoon of baking soda to water and place a few saffron strands in it. Saffron should release a dark yellow colour, whereas any fake saffron would have red dyes that would clearly show in the water.
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