Yes, saffron is considered both a spice and a herb, often called a “herbal spice,” because it comes from the flower’s stigmas (spice part) but is used extensively in traditional medicine like other herbs, offering color, flavor, and health benefits. While technically a spice from the Crocus sativus flower, its powerful medicinal uses, aroma, and use in herbal remedies blur the lines, making “herb” a common descriptor.
Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk.
Crush tenderly to release the flavor from the strands.
Use very little, 5 strands are enough for 1 cup of rice.
Too much saffron makes the food (pulao) very pungent.
How to grow Saffron:
Saffron is harvested from a flower.
Make sure you plant only the species: Saffron Crocus Sativus
.
The reddish-golden stamens of the flower is your saffron strands.
Dry them carefully so they won’t blow away in the wind.
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Thank u so much for sharing n knowledge Mam !
thanks
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