Saffron Bonanza

VIJAY CHANDHOK vc2m@mac.com
Wed, 06 Nov 2013 05:23:36 PST
If you ever see these saffron flowers when it is raining you will notice the color dripping down from the styles that may attract a person attention towards using it as a dye which it was used earlier to dye clothes  of priests and use it for Tilak ( mark on forehead of priests In India) and so on
Vijay
On Nov 6, 2013, at 1:46 AM, Lee Poulsen wrote:

> I have always wondered how in the world the first people to try the styles in cooking thought to do so. I can understand throwing flowers into a cuisine, the whole flower, like squash blossoms or nasturtium petals. But just the styles? What were they thinking?
> 
> Once they found what a wonderful spice it was, it's easy to understand why they would then keep selecting for longer length styles.
> 
> --Lee Poulsen
> Pasadena, California, USA - USDA Zone 10a
> Latitude 34°N, Altitude 1150 ft/350 m
> 
> On Nov 4, 2013, at 10:38 PM, John Grimshaw <john@oltarakwa.co.uk> wrote:
> 
>> I have used the styles of Crocus cartwrightianus as saffron and they're
>> fine, just rather shorter than those of the cultigen C. sativus, selected
>> somewhere millennia ago for its exceptional style length.
> 
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