you have to pick flower earlier in the day (almost before sunrise) before it open to keep amazing odor. We used to grow it here in Iran, but not anymore in our fields.
@@classicrocklover5615 Flowers come out of ground first, even before leaves grow. We use all parts of it for different purposes but most precious ones are red stamens. The yellow stamens are used in a spices, and purple petals are not much important for us but can be used to dye stuff.
That's almost the same as how much we pay here in Australia. 6.8 AUD per gram which is 372.2231INR. I swear it used to be cheaper 5 years ago in India though, inflation is wild.
The expense doesn't come from the rarity, it's the level of care needed, and amount of labor that goes into collecting commercial quantities of the stuff.
Yep. Because of how saffron grows, harvesting it can't be mechanized - the machines we have don't have the delicacy for it. It requires harvesting by hand.
@@jameshayes-barber9340 Because it tastes good, and despite how much effort it takes, the amount needed to properly spice a meal for a large family is shockingly small.
My dad bought 24 bulbs for about 30 bucks from a friend. Planted it 2 years ago and he's already expanding his crop because it grows so well. The faces on his friends who are cooks when he gifts them a little jar of home grown saffron is priceless 😁 Edit : the "crop" is a rectangle of 1 by 2 meters
@@peterdubinsky5389 In France under the H1 climate (idk what that translates to in the american system but it's pretty cold, though it can get hot in the summer and he's about 700meters altitude) Apparently he mostly just leaves the crop alone except for weeding and he put a plastic mini-greenhouse (basically just a plastic sheet over small arches) over it in the winter... it is in full sun so i'm assuming good sun exposure is important, especially in a high and relatively cold place.
Yea idk what this dudes talking about. Saffron isn't that expensive of a spice. I use saffron constantly and a $40 tin of it lasts me for a full year. I mean by weight yeah its expensive, but you don't use a lot of it.
@@keishamaria2870 it doesn't have a relatable flavor. For an idea, and certainly not the $$$$ type, you can find Arroz Amarillo (yellow rice) even Goya produces it and it's at many grocery stores. It's a nice flavor, although I'm not Hispanic eating food with saffron is a comfort to me. Paella, seafood or just the rice w saffron is delicious, obv better the higher quality but still goya's box of yellow rice does not disappoint 😅
@@keishamaria2870In my opinion, it tastes a lot. And the taste is very distinct that can't be compared to anything else I've ever had. I grew up with it, so I love it but that might not be the case for others. There are often fake synthetic chemicals added in "saffron-goods" because real saffron is so expensive, but personally I can always tell the difference and think the fake stuff taste horrible in comparison. Saffron has many health benefits too and has been used as a medicine for thousands of years. There's been studies that found it to be just as effective as antidepressant, but better because it doesn't have bad side effects like those drugs got. Works on ADHD too... In my country it's consumed during the dark winter through baked goods like bread, candy and cookies. There's one saffron bread that has been made since the 1800s (was made without saffron since the 1600s) that everyone eats at that time and my family eats the bread every day in December too. I've tried growing it but with no success so far, I think mice or birds might be stealing the flowers...
@@aliceallen2919 they are pretty readily available wherever you might get bulbs. Make sure you are getting an edible variety though as not all Crocus are Saffron
I'm searching the price of saffron in Pakistan and it seems to be around 180-250k RS that is like 2500-3000 dollars. You must be rich if you are using it as you say, good for you
I live in Australia, we’re moving into our home soon so finally will be able to expand my garden (living in a caravan at the moment so all my plants are in pots). This will be growing all over my garden and I’m so excited
Pro tip from an Iranian: instead of steeping the saffron in hot or tepid water, grind the saffron into a fine powder with the back of a spoon and sprinkle it over an ice cube in a small bowl. I do this every time and it preserves the flavor so much better and also it makes it a beautiful, intense red/ orange color rather than yellow! I like to put it in my tea with cardamom and rose water.
If you sprinkle it over an ice cube, I suppose you melt the ice cube once you're ready to use it right? I've never used saffron before, just curious about the method is all.
@@BigWesLawns It means in games like RuneScape, Diablo, World of Warcraft the Non-playable Characters that you interact with to initiate a quest very commonly ask you to collect a certain number of Saffron in order to receive a reward from the Non-playable Character.
Fun fact, in Sweden for Christmas we have a thing (pretty much a one day holiday related to Christmas here) just a couple of weeks before Christmas, called Lucia. Were we bake and/or eat saffron buns, it's baked mostly like a regular bread bun but with saffron and added with raisins on top, and is made in various shapes. And yes if you are wondering it is pretty expensive. It is sold as a spice, so about a 0,5 gram package would cost 17 KR, aka like 2 dollars or more.
It’s also very labor intensive too for harvesting which drives up the cost even more. If I remember correct if can only be hand harvested. It’s starting to become an item that is falling to exploitive labor practices so it’s important to try to find a saffron that has some sort of recognized certification for fair trade
It is labour intensive because you don't pluck out the whole flower like the guy in the video... When the flower blooms early in the morning they are required to be quick enough to pluck out only the red strands(saffron) in the flower... They need to be quick to reach the last flower in the yard before the flowers close.....
@@optimusprime1598 why not you plant the seed at different times of the day like today you plant 20 next day you plant 20 more and so on so its somewhat predictable to know when to pluck it.
@@samuraiboi2735 it doesn't matter when you plant... Because your harvest is in the flowers... And the flowers bloom early in the morning just before the sunrise and will stay open for about an hour or so until the complete sunrise.... Even if you plant them a day apart all the plants are well grown and come to harvest all at once the next year.... So.... no point in periodical plantation....
@@optimusprime1598 oh okay i thought its like when a season arrives like for example this plant will grow fruit in summer and like within the first day of summer the first batch bears fruit then next day and so on.
I am crying right now. I was named after either the flower or the spice from my dad and have never seen anyone talk about the flower or spice ever so thank you❤ -🇬🇧
@@Christian-Sparkmandoes Saffron over power other flavors? Or does it mainly complement well together when combined? Just curious and thought to ask an experienced person who does know.. Alohã a
First year with the herb garden. Happy with it. Got some spring onions, dill. basil and oregano I rent so the smaller ones are doing better even though I'm growin some San marzano's and random potato skins. I work 12s so I get 3 days off a week it's relaxing just to watch them grow.
A little trivia: In England, before oranges were first imported, the color we call orange was called saffron. So the fruit orange came before the color orange.
Here's the thing about saffron, it is one of many different plants that are in the world where machinery is just simply unable to harvest the delicate stigmas from just the flower. Everything has to be handpicked, and because you get so little from each flower, the price is so high on it.
My mom is a teacher and her best friend at work is an Iranian American immigrant, last summer she visited her family in Iran and when school started a couple months ago she gave my mom some saffron that she brought back with her. My mom didn’t know what it even was, she thanked her mildly but when she came home and I told her it was crazy expensive she was embarrassed af😂The next day she brought her food and thanked her very much lol
@@dar4061 if you gave someone white truffles without telling them what it was they might just think you’re giving them mushrooms and not be too excited. My mom basically thought her friend was just giving her some regular spices, and as I said she still was thankful for it
I used to drink saffron milk and "kheer" often when I was younger, our family is part of a temple and a lot of devotees give them to us. I am grateful for it.
for us indians saffron is very important, we call it keisar (kesar) we use it in our biryani , traditional sweets and home traditional odor , our tilak for gods and goddesses (Devi Devta ) especially phra narai (Vishnu) our main deity loves saffron most so in every indian home especially in Hindus Buddhists Sikhs and Jain's (no abrahimicans, because they think it's a Hinduism sign) have saffron in their home 🙏
No we don't think it's Hindus sign... Remember it's from Iran, duh 🙄 Edit: since it's offending people: I said it's originated from Iran.... The original comment said the abrahamans don't use saffron since it's Hindus sign.... What I meant to say that it started from Iran meaning christians and Muslims home country were the originators.... So they were the ones who started it... Lol weirdos.... And before you get offended again let me clarify it for you, someone using something doesn't make it their personal thing.... Meaning saffron is not property of Hindus nor the abrahamans
It grows around my mailbox. For over 15 years since we moved in, haven't done anything special, not even extra water. It always sprouts up and is fine.
When I cleaned out my grandparents house after they passed, I found a MASSIVE bag of saffron from the 1960's. Smelled funky so we didn't even bother googling when it expires.
It originated in Greece rather then Iran. Ik he said Iran but if you do some deeper research you may find that the wild ansestor of the popular Saffron is native to Greece as the species Crocus cartwrightianus or as more commonly known as "wild Saffron" at least you guys have Cumin, Pomegranates, walnuts, pistachios and more from your Country
@@AMIRA-99999 how can something be discovered in a country but not be Native to the very place they discovered it? That don't make any sence to me? There is no real prove of any wild form of Crocus that bares any resemblance to Saffron in Iran or the middle east. Well not that I know of. Look up Crocus cartwrightianus and seed the resemblance. Sometimes it even known as a subspecies of the Saffron being Crocus sativus
This is just my own narrative, but it most likely was found by a classical herbalist. Perhaps was looking to create a new medicine and experimenting on all kind of flowers and herb, didn't necessarily got what they want but then they figured out it's good as food additives
At some point everyone tried something for the first time. What gets me is when people select something from one part of the world, like some bark from a tree which when eaten, does nothing, and in a completely different part of the world they find a seed that when eaten does nothing, but if you crush them both together and do some fancy work you end up with something that takes you to another reality. Who were those trail blazers
Hey. Tip from an Iranian: with saffron, you don't use the whole stamens. You grind it before use, add some hot water (some use ice instead) and let it steep for a few minutes so you get the most color/flavor out of it. a tiny amount of it goes a long way when cooking/baking
@@marcibein3682there’s recent research showing it’s a beneficial treatment for depression. It’s sold in capsules that are light brown in color as opposed to the red orange color of the stamen. Makes me wonder what supplement manufacturers are calling “saffron”
People are opportunistic creatures and we will eat damn near anything. many of the foods we eat now were discovered because our ancestors were hungry and tried eating whatever they could. The knowledge of foods that were edible were passed down. Knowledge of things that proved to be deadly or made people sick were also passed down.
I grow about half an acre of this year round and give it to my family especially my grandparents on my dads side who are from Bangladesh and can’t afford to buy it all the time. They are very thankful for it since it’s two fold for them. They get a spice that they love for free and they get time with their grandson. It’s difficult to cultivate them in mass though. Especially when you gotta get up right before sunrise and get them before they open up. Stressful! But worth it.
Make sure to buy certified saffron so the traditional growers receive the benefits of the co op. Not the greedy corporations that mass produce a less and sometimes completely different product in place of actual saffron.
I buy certified saffron and it's not even expensive. By weight it is, but I use saffron all the time and 20 bucks of high quality saffron lasts me like 10 months
Lmao, certified just means it's lab tested. Co-op? Basically all the saffron in the world comes from Iran. Even most of the stuff that says from Spain, is imported from Iran.
I watched a short documentary about how saffron is harvested. It is so labour-intensive, and the number of flowers you have to pick the stamen? from to get even a small amount makes me realize why it is so expensive.
@@InfestedSlab It wasn't sarcasm in the slightest. It is something much more rare. It's called... a joke. Maybe lighten up and not read comments on the internet so pessimistically.
Bro you taught me so much about plants a few years ago and were a big part of why I love growing things today. I mention this because I haven't watched your channel in awhile (sorry ha) and you just showed up on my feed so I need to let you know that I appreciate it. My best from Oregon
You shouldn't let the bees take polen from the saffron, that spoils the flower and, therefore, the quality of the species. Even if is for personal use That's why you have to pick the flower before is open
@@cafedetaza83 I think he is suggesting "sacrificing" some of the saffron stigma's flavor for the saffron flavored honey generated by the bees. Might be worth experimenting with on a small scale
A few chefs have discovered that turmeric and paprika are mixed together to give a very similar fragrance and taste and of course so much cheaper and easier to have on hand.
In Sweden saffron is associated with Christmas and we use it to make Christmas pastries like buns and cookies. Grocery stores have to keep it behind the counter because it literally costs more per gram than gold.
I grow this in Massachusetts USA! And there are famously parts of Pennsylvania where this is grown as well. It smells unbelievably amazing when you first pick it.
The way you speak unlike any other RUclipsrs that so over at speaking..you speak nicely calmly and more matured than other youtubers that why i subs and like 🙂
My mom had these in our yard by a big tree. I always loved these little flowers, so pretty, and we always had an old medicine bottle full of saffron threads which we used constantly, especially with rice and chicken.
It has to most delightful aroma and taste. I like to add a bit of saffron when I cook rice. You really don't want to add anything else. It makes the rice taste so good
@@danamal2225 I’m gonna guess from the video he didn’t seem to use a lot of it, so maybe like 4-5 pieces of stigma to the water. I don’t even know what it is, but I seen it at my Mothers house one day.
Crocus' are beautiful. I remember putting them haphazardly around my grandparents lawn in the front yard and when they popped up holy crap was I like dang these are so good looking. Bunch of tiny flowers all over real close to the ground. It's a neat look.
Every spring there a place out in pasture where they bloom. Used to watch for them as a kid and was so happy to see them before they were so quickly gone.
Close to where I live there's a village called "Κρόκος"(Krokos) which means "Saffron" in Greek. Everyone there grows-you guessed it- saffron for a living.
I live in a town called Saffron Walden because it used to be Britain's highest provider of the saffron crocus and it provided such wealth to the town they changed its name in honor of the flower.
Хобби
you have to pick flower earlier in the day (almost before sunrise) before it open to keep amazing odor. We used to grow it here in Iran, but not anymore in our fields.
Thank you for explaining why the entire flower is harvested from the plant.
@@classicrocklover5615 Flowers come out of ground first, even before leaves grow. We use all parts of it for different purposes but most precious ones are red stamens. The yellow stamens are used in a spices, and purple petals are not much important for us but can be used to dye stuff.
Why dint you grow it anymore?
Pmb.
@@MousesHouses We kinda stopped after my Grandpa died, and the moved later on too.
Being a chef
Seeing a 25kg sack full of saffron is like
A bag full of 100 dollar bills
Roughly 2,500 of them to be exact
Bro, the saffron cost about 30 to 45 euro a gramm, 1kg is worth 30 k
@@antonyclavelloux3832 saffron is less than £3 a gram at my local shop. Wholesale it’s probably less than £1 a gram.
In my country it is super expencive tho even if I am in Europe, maybe the climat is not good enough
Take a look at the price of french saffron, you would be billionaire my friend
It's also cultivated here in Kashmir. The cost of 1 gram is 360 in Indian rupees
Bro I was searching for this particular comment...was finding someone if someone has included our beloved kashmir ❤
That's almost the same as how much we pay here in Australia. 6.8 AUD per gram which is 372.2231INR. I swear it used to be cheaper 5 years ago in India though, inflation is wild.
@@faizanbhat6207❤❤❤ kishtwar me bhi hota h
Indian occupied kashmir
@@muazunais2378you are not occupying what is yours.
I found out, the hard way, that I'm allergic to Saffron.
Deathly allergic.
So, you dead?
Using saffron is very common in iran and it's the first time I see someone that is allergic to it 🤔
@@alibasouli”Very common” is kind of an understatement. It’s in everything💀
@@MettigelMann have you ever tested Iranian food made with saffron if yes did you like it?
I learned the hard way I'm deathly allergic to the price of saffron...
The expense doesn't come from the rarity, it's the level of care needed, and amount of labor that goes into collecting commercial quantities of the stuff.
Yep. Because of how saffron grows, harvesting it can't be mechanized - the machines we have don't have the delicacy for it. It requires harvesting by hand.
And no matter how careful you are, or how hard you're willing to work, you get three little threads. So...yeah, it's rare.
It's not even that expensive though. I mean by weight it is, but you don't use a lot of it. 20 bucks of saffron will last you a Looooong time.
I am wondering how people started cultivating this. It is so much work for such little yield, why did people do this instead of anything else?
@@jameshayes-barber9340 Because it tastes good, and despite how much effort it takes, the amount needed to properly spice a meal for a large family is shockingly small.
My dad bought 24 bulbs for about 30 bucks from a friend. Planted it 2 years ago and he's already expanding his crop because it grows so well. The faces on his friends who are cooks when he gifts them a little jar of home grown saffron is priceless 😁
Edit : the "crop" is a rectangle of 1 by 2 meters
What climate do you live in and does he have tips you could tell me?
@@peterdubinsky5389 In France under the H1 climate (idk what that translates to in the american system but it's pretty cold, though it can get hot in the summer and he's about 700meters altitude)
Apparently he mostly just leaves the crop alone except for weeding and he put a plastic mini-greenhouse (basically just a plastic sheet over small arches) over it in the winter... it is in full sun so i'm assuming good sun exposure is important, especially in a high and relatively cold place.
@@mathddv I can understand why it’s tough to grow now because those conditions make it tricky for the average gardener for sure
@@peterdubinsky5389 true. But honestly once the plant is settled, it's pretty smooth sailing
Yea idk what this dudes talking about. Saffron isn't that expensive of a spice. I use saffron constantly and a $40 tin of it lasts me for a full year. I mean by weight yeah its expensive, but you don't use a lot of it.
So beautiful! I’ve only had saffron a few times and it’s delicious. Would love to see a longer video on how to grow this!
I'm from kashmir, search on google, see my valley 🙏🏻🙏🏻 here we also grow saffron , apple 🍎🍏 , etc thousands of varieties😊😊
What does it taste like?
@@keishamaria2870Nothing much just the colour looks pretty and smell
@@keishamaria2870 it doesn't have a relatable flavor. For an idea, and certainly not the $$$$ type, you can find Arroz Amarillo (yellow rice) even Goya produces it and it's at many grocery stores. It's a nice flavor, although I'm not Hispanic eating food with saffron is a comfort to me. Paella, seafood or just the rice w saffron is delicious, obv better the higher quality but still goya's box of yellow rice does not disappoint 😅
@@keishamaria2870In my opinion, it tastes a lot. And the taste is very distinct that can't be compared to anything else I've ever had. I grew up with it, so I love it but that might not be the case for others. There are often fake synthetic chemicals added in "saffron-goods" because real saffron is so expensive, but personally I can always tell the difference and think the fake stuff taste horrible in comparison. Saffron has many health benefits too and has been used as a medicine for thousands of years. There's been studies that found it to be just as effective as antidepressant, but better because it doesn't have bad side effects like those drugs got. Works on ADHD too... In my country it's consumed during the dark winter through baked goods like bread, candy and cookies. There's one saffron bread that has been made since the 1800s (was made without saffron since the 1600s) that everyone eats at that time and my family eats the bread every day in December too. I've tried growing it but with no success so far, I think mice or birds might be stealing the flowers...
This was so relaxing, your voice + the music just 👌
And his face is so calming and makes you feel safe.
We're getting ready to have about an acre of this soon.
post how much you make so we can learn!
Wow! Is it your first harvest?
Where do you get the seeds or plants from
@@aliceallen2919 they are pretty readily available wherever you might get bulbs. Make sure you are getting an edible variety though as not all Crocus are Saffron
Daaang. :D
Other people:wow it's the most expensive flower in the world
Iranian: literally put saffron in any food they want to make🗿👍🏻
i have 870gr right now😂😂and im from iran
I'm searching the price of saffron in Pakistan and it seems to be around 180-250k RS that is like 2500-3000 dollars. You must be rich if you are using it as you say, good for you
@@ElDeiff it's 700 dollars in iran probably less
Some of them grow their own so yeah
these flowers are common in Germany too in spring 😂
I live in Australia, we’re moving into our home soon so finally will be able to expand my garden (living in a caravan at the moment so all my plants are in pots). This will be growing all over my garden and I’m so excited
Because of you, I added these crocus to my fall plantings. Even if I dont get much saffron, I'll still enjoy the gorgeous color of the flowers!!
Pro tip from an Iranian: instead of steeping the saffron in hot or tepid water, grind the saffron into a fine powder with the back of a spoon and sprinkle it over an ice cube in a small bowl. I do this every time and it preserves the flavor so much better and also it makes it a beautiful, intense red/ orange color rather than yellow! I like to put it in my tea with cardamom and rose water.
If you sprinkle it over an ice cube, I suppose you melt the ice cube once you're ready to use it right? I've never used saffron before, just curious about the method is all.
@Justin W. Yes! That's right. You use the liquid once it melts.
Lovely, thanks 😊
@@luluraheem8487 Great, thank you!
Thanks for this!!
this is the items npcs want u to collect in MMOs
Most people have no idea what your cryptic comment means. Try not acting smart, by using unkown ackronyms if you want more people to appreciate you.
@@BigWesLawns lol wut
@@BigWesLawns
It means in games like RuneScape, Diablo, World of Warcraft the Non-playable Characters that you interact with to initiate a quest very commonly ask you to collect a certain number of Saffron in order to receive a reward from the Non-playable Character.
@@rabbitsintheattic9889
This guy’s something else lmao
@@BigManLaskeyBruh he is the NPC
Fun fact, in Sweden for Christmas we have a thing (pretty much a one day holiday related to Christmas here) just a couple of weeks before Christmas, called Lucia. Were we bake and/or eat saffron buns, it's baked mostly like a regular bread bun but with saffron and added with raisins on top, and is made in various shapes. And yes if you are wondering it is pretty expensive. It is sold as a spice, so about a 0,5 gram package would cost 17 KR, aka like 2 dollars or more.
"And I just grew it in my garden"
Robbers: *FERB, I KNOW WHAT WE'RE GONNA DO TODAY*
It’s also very labor intensive too for harvesting which drives up the cost even more. If I remember correct if can only be hand harvested. It’s starting to become an item that is falling to exploitive labor practices so it’s important to try to find a saffron that has some sort of recognized certification for fair trade
pin this person pls!
It is labour intensive because you don't pluck out the whole flower like the guy in the video... When the flower blooms early in the morning they are required to be quick enough to pluck out only the red strands(saffron) in the flower... They need to be quick to reach the last flower in the yard before the flowers close.....
@@optimusprime1598 why not you plant the seed at different times of the day like today you plant 20 next day you plant 20 more and so on so its somewhat predictable to know when to pluck it.
@@samuraiboi2735 it doesn't matter when you plant... Because your harvest is in the flowers... And the flowers bloom early in the morning just before the sunrise and will stay open for about an hour or so until the complete sunrise.... Even if you plant them a day apart all the plants are well grown and come to harvest all at once the next year.... So.... no point in periodical plantation....
@@optimusprime1598 oh okay i thought its like when a season arrives like for example this plant will grow fruit in summer and like within the first day of summer the first batch bears fruit then next day and so on.
When I realised that I have more saffron than u, so that mean I am rich 😂😂, love from India
True 🤣🤣🤣
I'm from Bhutan and it is a every day drink for a assian
@@Human_from_Ohio yeah
lucky you
Yeah every household in india uses saffron ....and have more than him
can't believe my bro Alan Ritchson spent so much time cultivating saffron
I am crying right now. I was named after either the flower or the spice from my dad and have never seen anyone talk about the flower or spice ever so thank you❤ -🇬🇧
just wait until you hear about google
@@stellar476lol
This is a common spice in Spain. Not so rare...
Hi spice
They really named you saffron 💀. Sounds like you need as much attention as the flower too
Hey man, those 3 little strands still hold a lot of flavor. I have been a cook/chef for 12 years and have used saffron often. It is very potent herb.
What does it taste like?
India's Kashmiri Saffron is highest in quality. It cost 11,000$ per kg.
@@Daughter_of_the_MostHigh it has an earthly flavour. Most of the time we use it for the colour it provides
I’ve been a chef for 80 years and I would say it isn’t a potent herb.
@@Christian-Sparkmandoes Saffron over power other flavors? Or does it mainly complement well together when combined? Just curious and thought to ask an experienced person who does know.. Alohã a
First year with the herb garden. Happy with it. Got some spring onions, dill. basil and oregano I rent so the smaller ones are doing better even though I'm growin some San marzano's and random potato skins. I work 12s so I get 3 days off a week it's relaxing just to watch them grow.
Bro said just a bit of water, floods the entire soil.
Takes about five thousand flowers to produce a single ounce of saffron
And many hours from women and children to gather it at precisely the right time
@@josh6706YO WHAT FUC-?
@@josh6706CHILD LABOR REFERENCE?
@@julionedwards9970children of the families in countries that mainly produce this like to help around their parents fields.
@@josh6706as it should🤓
A little trivia: In England, before oranges were first imported, the color we call orange was called saffron. So the fruit orange came before the color orange.
Thanks you for teaching us about spice
Nowdays you just find it in a store without knowing much
Here's the thing about saffron, it is one of many different plants that are in the world where machinery is just simply unable to harvest the delicate stigmas from just the flower. Everything has to be handpicked, and because you get so little from each flower, the price is so high on it.
My mom is a teacher and her best friend at work is an Iranian American immigrant, last summer she visited her family in Iran and when school started a couple months ago she gave my mom some saffron that she brought back with her. My mom didn’t know what it even was, she thanked her mildly but when she came home and I told her it was crazy expensive she was embarrassed af😂The next day she brought her food and thanked her very much lol
We use it to cook food/rice
And make drink with ice and drink it
It's also commonly used in Desserts & Sweets.
Here in India, we make young 6 months-1year kids drink saffron-milk. Just a couple of saffron in the milk gives out amazing flavour !
So it's only when she found out the item had monetary value that she appreciated it? Seems kinda rude.
@@dar4061 if you gave someone white truffles without telling them what it was they might just think you’re giving them mushrooms and not be too excited. My mom basically thought her friend was just giving her some regular spices, and as I said she still was thankful for it
I used to drink saffron milk and "kheer" often when I was younger, our family is part of a temple and a lot of devotees give them to us. I am grateful for it.
Amazing
how does it taste
@@sammyaffandi8650 just like elixir of immortality. In India many dishes and sweets use saffron as an ingredient.
@@sammyaffandi8650 the best
@@sammyaffandi8650 Kashmiri 🇮🇳safron costliest safron in the world !
It looks so beautiful if it wasn’t so rare I’d love to have some
For those who may not know, saffron can (in certain economic conditions) be more expensive than gold.
Respect to this guy for cultivating a plant for 3500 years
No WAY.He are Immortal?
And that folks how many liter-sized flasks ?
for us indians saffron is very important, we call it keisar (kesar) we use it in our biryani , traditional sweets and home traditional odor , our tilak for gods and goddesses (Devi Devta ) especially phra narai (Vishnu) our main deity loves saffron most so in every indian home especially in Hindus Buddhists Sikhs and Jain's (no abrahimicans, because they think it's a Hinduism sign) have saffron in their home 🙏
Lol you Basterds are stealing that from us
It's ours It's our Kashmir
Yeah... agree...
No we don't think it's Hindus sign... Remember it's from Iran, duh 🙄
Edit: since it's offending people:
I said it's originated from Iran.... The original comment said the abrahamans don't use saffron since it's Hindus sign.... What I meant to say that it started from Iran meaning christians and Muslims home country were the originators.... So they were the ones who started it... Lol weirdos.... And before you get offended again let me clarify it for you, someone using something doesn't make it their personal thing.... Meaning saffron is not property of Hindus nor the abrahamans
@@novideo792 kesar grow in India too
I see a burnol here... Saffron is cultivated in Pampore, Kashmir in abundance by Muslims..
I never knew how pretty the saffron flower was
I think in most cheap restaurants they just use CLOWN PUBES
It grows around my mailbox. For over 15 years since we moved in, haven't done anything special, not even extra water. It always sprouts up and is fine.
Luckyyy. What kind of climate do you live in?
Do you sell the seeds. If so i want to buy
It doesnt need water
I can assure you it isn't saffron it just looks like it.
You need to take more care of that flower more than your baby for it to grow
You're up! Pick it and sell it for the highest butter!
so 4 inches deep is enough..... thats a confidence boost i needed to hear
😂😂😂😂😂😂😂😂
🥲👍
🤭🤭🤭
Giggity
Well when the ground gets wet and excited, the hole stretches to about 5-6 inches. Not sure how that news affects you.
When I cleaned out my grandparents house after they passed, I found a MASSIVE bag of saffron from the 1960's. Smelled funky so we didn't even bother googling when it expires.
Those little bottles are perfect for expensive plants...
I'm from Iran! We have community saffron harvests every time their in season.
We call them "stigma digs"
My guy, you gotta be trolling with that event name.
Cool, I’m gonna do the stigma dig in Hakuchi next year
My mom used to grow Saffron in her garden. I can still remember she making food and spicing it with it.
It tastes delicious !
Must've been great because Saffron is basically Gold
@@wildbeast1016 I feel bad for Any westren who didn't try it yet
So does it have taste? What does it taste like?
@@minhobrown170 exactly bro
@@minhobrown170 yes, it’s unique
As an Iranian, I'm proud of him
In india Kashmiri saffron is much costlier than irani saffron. Does your country have same trend as well?
@@clashingfrontiers yes
It originated in Greece rather then Iran. Ik he said Iran but if you do some deeper research you may find that the wild ansestor of the popular Saffron is native to Greece as the species Crocus cartwrightianus or as more commonly known as "wild Saffron" at least you guys have Cumin, Pomegranates, walnuts, pistachios and more from your Country
@@Nathanpoopy Saffron was first DISCOVERED in Greek. But it's native to the middle east
@@AMIRA-99999 how can something be discovered in a country but not be Native to the very place they discovered it? That don't make any sence to me? There is no real prove of any wild form of Crocus that bares any resemblance to Saffron in Iran or the middle east. Well not that I know of. Look up Crocus cartwrightianus and seed the resemblance. Sometimes it even known as a subspecies of the Saffron being Crocus sativus
This guy looks like if Lyoto Machida and Chris Weidman had a baby
I wonder who the first guy was who was out in the field with his sheep looked by his elbow saw a purple flower and said “yup it’s going in my mouth.”
Probably a woman
This is just my own narrative, but it most likely was found by a classical herbalist. Perhaps was looking to create a new medicine and experimenting on all kind of flowers and herb, didn't necessarily got what they want but then they figured out it's good as food additives
At some point everyone tried something for the first time.
What gets me is when people select something from one part of the world, like some bark from a tree which when eaten, does nothing, and in a completely different part of the world they find a seed that when eaten does nothing, but if you crush them both together and do some fancy work you end up with something that takes you to another reality.
Who were those trail blazers
I always think about that when I see an artichoke!!! I mean, who thought...mmmmm I bet this is going to taste great!!!
Ahhaahhaahahhaaahahahaaha
Hey. Tip from an Iranian: with saffron, you don't use the whole stamens. You grind it before use, add some hot water (some use ice instead) and let it steep for a few minutes so you get the most color/flavor out of it. a tiny amount of it goes a long way when cooking/baking
Does it have any health benefits?
@@marcibein3682it's a natural stimulant and also has amazing aroma :)))
@@marcibein3682there’s recent research showing it’s a beneficial treatment for depression. It’s sold in capsules that are light brown in color as opposed to the red orange color of the stamen. Makes me wonder what supplement manufacturers are calling “saffron”
@@marcibein3682Definitely, nerve strengthening, brain cell health, immune boosting to name a few. Google for better information.
@@marcibein3682yes.
So proud of you for pronouncing Iran correctly 🥹
Most educational video I’ve seen in a very, very long time
So awesome! Will you be doing a small growing guide on saffron on how your going to grow yours?! Looks amazing!!
Yes!
@@epicgardening Epicness! Thanks!!
I'll definitely sub if he dose
YAAAAAAY
@@ninjawithnobalancesubscribed for this, can't wait
Have to wonder what the first person to collect a bunch of these red spider legs growing from this flower and cook with them was thinking.
They were starving to death and wondered if the flower was edible obviously.
People are opportunistic creatures and we will eat damn near anything. many of the foods we eat now were discovered because our ancestors were hungry and tried eating whatever they could. The knowledge of foods that were edible were passed down. Knowledge of things that proved to be deadly or made people sick were also passed down.
Shoutout to my homies who died trying to figure out what's edible and what's not
never seen/looked for the flower before THAT is beautiful
I grow about half an acre of this year round and give it to my family especially my grandparents on my dads side who are from Bangladesh and can’t afford to buy it all the time. They are very thankful for it since it’s two fold for them. They get a spice that they love for free and they get time with their grandson. It’s difficult to cultivate them in mass though. Especially when you gotta get up right before sunrise and get them before they open up. Stressful! But worth it.
♥️🤎🖤💙🤍🧡💛💜💚
3 fold what they can't eat they can sell. 👍🏾
Thats so unbelievably wholesome coming from that username 💀
bros got that user and pfp and is saying he goes outside..
Hi, is it possible to grow here in Bangladesh?
Bro, the spice Company, be fuming right now
I have a large bed of them - I just pluck the stigmas and leave the flower - I have a tray in my one hand and pluck with the other
Did you buy the seeds or the plant?
by only picking the red from them you're wasting the yellow ones (also a spice) and the purple petals that are used for dye.
@@primercaballero9990 they dont make seeds. All saffron are sterile and must be propagated by corms
@@haldouglas4773 Not wasting, just keeping it for another purpose - that of decoration
@@primercaballero9990 bulbs from Baker Creek
I am studying for a masters degree in soil science and horticulture and I did a whole assignment on saffron!
And wich one is the best in the world?
@@i.f.llamas3922 what do you mean
@@MadRabbit396 the best variant of saffron
Nice! Best of luck with your studies 😃
So cool not sarcasm, sounds like fun
“beautiful yellow hue” looks like piss to me 💀
My precious
Lotr reference, I hear Sauron every time
Make sure to buy certified saffron so the traditional growers receive the benefits of the co op. Not the greedy corporations that mass produce a less and sometimes completely different product in place of actual saffron.
I buy certified saffron and it's not even expensive. By weight it is, but I use saffron all the time and 20 bucks of high quality saffron lasts me like 10 months
@@daveswietlik6291 Saffron is grown by a family in eastern Washington
Lmao, certified just means it's lab tested. Co-op? Basically all the saffron in the world comes from Iran. Even most of the stuff that says from Spain, is imported from Iran.
@pattidepra4434haha lucky
I planted 20 corms last month and have harvested about 4 flowers already
I did the same thing with opium poppies. Small world.
Where'd you get the corms?
@@chucknutly3290 niiiiice
@@chucknutly3290 better hope the junkies don't see em and start scoring em on ya
Nice 👍
I kinda wished we can grow flowers like this in the tropics but these need dormancy and stuff that they can't get here.
Important to note that a "corm" is a thing common to several plants. Its not specific to saffron. Kinda like how galangal and ginger are both rizomes
I watched a short documentary about how saffron is harvested. It is so labour-intensive, and the number of flowers you have to pick the stamen? from to get even a small amount makes me realize why it is so expensive.
This past year I planted 4 saffron crocus to get started. Thank you for sharing.
Where did you buy it?
Amazing!
#SaveSoil #ConsciousPlanet 🌸
Bro just discovered a new money bypass glitch in reality
Bro cuts flower puts it in water *now has heightened awareness like Batman begins*
Here in Sweden during Christmas we bake with it, and it's the best spice ever
what's it taste like?
I can't believe they named a flower after a city in Pokemon. That's so cool!
I really hope this is sarcasm
@@InfestedSlab It wasn't sarcasm in the slightest. It is something much more rare. It's called... a joke. Maybe lighten up and not read comments on the internet so pessimistically.
@@jjaapp18 Sarcasm is a type of joke you filthy animal.
😉😉😉
Hehehehe
WTF , I have been treating saffron like nothing till this day
Such a wonderful spice. So many different things you can do with it and it has the most aromatic flavor!😊
Bro you taught me so much about plants a few years ago and were a big part of why I love growing things today. I mention this because I haven't watched your channel in awhile (sorry ha) and you just showed up on my feed so I need to let you know that I appreciate it. My best from Oregon
Same thing for me, used to binge watch him a few years ago!
Just imagine if you had a lot of those flowers and a hive of honey bees that would probably be some good honey
You shouldn't let the bees take polen from the saffron, that spoils the flower and, therefore, the quality of the species. Even if is for personal use
That's why you have to pick the flower before is open
@@cafedetaza83 I think he is suggesting "sacrificing" some of the saffron stigma's flavor for the saffron flavored honey generated by the bees. Might be worth experimenting with on a small scale
@@Peaserist yeah, sounds interesting anyway
Looks like a perfect job for your lids.😊
I might be too high but them snips at the end did something weird to my nose 😂
It's also one of the most beautiful flowers I've seen. Nature just keeps blowing me away
It's my favorite flower!
This in grown in kashmir as well
in my area
Give credit to IRAN 🇮🇷 as well because they brought it in kashmir
Pampore huh? I too am from kashmir btw
@@Earth-is-beautiful yes why not but today kashmiri saffron is of more quality then iran one
@@death-is-final-destiny maybe and I would be happy if it is ,
But never forget Roots
@@Earth-is-beautiful Don't forget the roots of rice also, they originated in India.
A few chefs have discovered that turmeric and paprika are mixed together to give a very similar fragrance and taste and of course so much cheaper and easier to have on hand.
I have the best foolproof way to make sure it’s 4” inches deep in the ground 😂
In Sweden saffron is associated with Christmas and we use it to make Christmas pastries like buns and cookies. Grocery stores have to keep it behind the counter because it literally costs more per gram than gold.
We also use to make Indian sweets
I grow this in Massachusetts USA! And there are famously parts of Pennsylvania where this is grown as well. It smells unbelievably amazing when you first pick it.
Where do you get the bulbs from in mass . I would love to grow a few indoors
Where do you get the corums?
The saffron flower is a paid actor.
Man i was drinking saffron tea while watching this😂
The way you speak unlike any other RUclipsrs that so over at speaking..you speak nicely calmly and more matured than other youtubers that why i subs and like 🙂
in Indonesia saffron is very cheap around $ 1-5 dollars very cheap but the quality is good
@@Sucipto_ really? I’m Indonesian and I don’t know that 😅
Wow this is a quite nice coincidence..i know a lot about Indonesian language
@@Sucipto_ pppppp
@@Sucipto_ p
My mom had these in our yard by a big tree. I always loved these little flowers, so pretty, and we always had an old medicine bottle full of saffron threads which we used constantly, especially with rice and chicken.
Sweden has a tradition eating saffran Every chrismas
Man that was 4' inch... 😢😢😢
Boys, it's over for us 😭
saffron grew naturally at the summer camp i went to as a kid and well. they sure taught us how to harvest it lol, good memories
It has to most delightful aroma and taste. I like to add a bit of saffron when I cook rice. You really don't want to add anything else. It makes the rice taste so good
How much do you add per cup of rice?
@@danamal2225 I’m gonna guess from the video he didn’t seem to use a lot of it, so maybe like 4-5 pieces of stigma to the water. I don’t even know what it is, but I seen it at my
Mothers house one day.
@@danamal2225 Just a pinch. It doesn't need very much
I first had saffron rice at an East Indian takeout in Whitby Ontario. It was the best tasting and only saffron rice I've ever had!
@@danamal2225you just use a few strands for color and aroma. Or a whole pack if you got the money.
This is of my top 10 favorite videos of all time❤ Deliberate living is where it’s at
I didn’t even know it was expensive. My grandma has 3 of the plants in her backyard
Crocus' are beautiful. I remember putting them haphazardly around my grandparents lawn in the front yard and when they popped up holy crap was I like dang these are so good looking. Bunch of tiny flowers all over real close to the ground. It's a neat look.
Every spring there a place out in pasture where they bloom. Used to watch for them as a kid and was so happy to see them before they were so quickly gone.
Bro is basically chopping a flower’s genitalia
Their dicks specifically because they have both.
MMmmm flower peen
@@amouramariewhy u gotta say it like that 😂😭
yeah and you are breathing poop from your toilet.
@@tanchungzhen2178that exactly what he's doing
I thought it looked like a crocus!! 😂
I get about 30 good ones from my property, barely filling a tiny bag. I savor it throughout the year
Close to where I live there's a village called "Κρόκος"(Krokos) which means "Saffron" in Greek. Everyone there grows-you guessed it- saffron for a living.
Let me guess Kozani? Επειδη ειμαι και εγω απο κει
I’m just wild about Saphron; Saphron’s wild about me...
Are you MELLOW YELLOW... I wonder how many heads your comment went over!!! Was it Donovan???
@@oldrockr1557 yes
boomer humor
Y'all can't even get the words right smh🤦
Donovan sang reference to it and creative use of it in one of his songs. 🎶
Him: beautiful yellow hue
Baby: mommy look there's piss in that glass
Didn't know/realize it's the female parts. Thought it was the male parts (filaments).
My grandma puts saffron in her rice, it's a really good mix. My family is from Iran so saffron is a normal thing.
I live in a town called Saffron Walden because it used to be Britain's highest provider of the saffron crocus and it provided such wealth to the town they changed its name in honor of the flower.
Britain - professional pirate of the world.
@@silvesterstaloney8838 😂
That’s why the saffron tea I Drink is so expensive
Saffron has always been more expensive than gold