Saffron: The King of Spices

• 3-4 strands of Pure American Organic Saffron
• 1 teaspoon of honey, or sugar
• Boiling Water

• Crush the saffron strands, and add the boiling water and stir and let steep for 5- 10 minutes. Squeeze a little lime juice in the pot and give another stir  

• 1 teaspoon great tea
• 2-3 green cardamom pods
• 3-4 strands of Pure American Organic Saffron
• Lime Juice Half the lime – squeezed
• Boiling water

• Crush the cardamom pods, add the saffron strands, then add the green tea. Add the boiling water and stir and let steep for 5- 10 minutes. Squeeze a little lime juice in the pot and give another stir 

• 4 cups Cold Milk
• 1 cup Sugar
• 4 tablespoons Corn Starch
• ¼ teaspoon saffron threads, crushed
• Raw Pistachio
• 2 tablespoons Rose Water

• Add milk to a pot, stir in the sugar and the corn starch, making sure to dissolve the corn starch, stir the milk continuously until it boils, in a cup prepare the saffron threads by warming the rose water, and stirring in the saffron threads. Add the rose water and saffron threads till the milk turning yellow. let the milk to boil for 15 minutes on medium heat, then add the saffron rose milk pudding into small glass containers, let the pudding to cool, then cover it and put it in the refrigerator for at least 3 hours, add some crushed pistachios before serving

• 2 pounds Salmon, preferred skinless and center-cut
• 2 teaspoons of pure American Organic Saffron – about 0.5 grams
• ½ teaspoons ground turmeric
• 1 teaspoon black pepper
• 1 ½ teaspoons salt
• 1 teaspoon dried oregano
• 3-4 garlic cloves
• 1 cup extra-virgin olive oil
• 1 cup fresh lime juice
• Fresh mint, Fresh cilantro, Fresh basil
• 1/2-inch-wide flat skewers 

• First grind the saffron to a fine powder add a small cup of boiling water, gently stir, cover and steep for 5 minutes then add the turmeric, lime juice, black pepper, olive oil, garlic, salt, and oregano. Then cut the salmon to 1-inch pieces and put in small bowl and add the prepared saffron mix, Stir to mix, combine until the salmon is well coated. Cover and marinate in the refrigerator for at least 2 hours. Then prepare a charcoal grill to medium temperature. Then skewer the marinated salmon and save any remaining marinade. Grill the skewers, and meanwhile use the remaining marinade to brush the skewer and turning the skewer every 30 seconds, until tender and buttery, about 7-8 minutes. Serve the saffron salmon kebab with lime wedges and add some squeezed lime juice over the saffron salmon kebab. Serve with fresh mint, fresh cilantro, and fresh basil.

• 1 teaspoon pure American Organic Saffron 
• 300 grams pasta
• ½ teaspoon salt
• 1 cup hot water
• ½ cup white wine (optional)
• 50 grams unsalted butter
• ½ cup heavy cream
• ¼ teaspoon black pepper

• Boil a large pot of water, then grind the saffron to a fine powder and add a small cup of boiling water, gently stir, cover and steep for 10 minutes. Meanwhile, start the sauce. Add the wine to a saucier use medium heat and cook until the liquid reduces by half, about 3 to 5 minutes then reduce the heat to low and add 50 gram or 2 tablespoons of the unsalted butter, stirring constantly and then add prepared saffron, the cream, and pinch of salt. Stir until slightly thickened, about 4 minutes and remove from the heat. When the water is boiling, salt it generously, then add the pasta and stir to prevent sticking. Cook until al dente, When the pasta is about of being done, return the sauce to medium heat then transfer the pasta and add a tablespoon of butter and toss until the butter has melted. 

• 2 teaspoons of pure American Organic Saffron – about 0.5 grams
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sugar
• 1 large egg
• Pinch of salt
• 1 tablespoon butter 
• 1 1/2 cup whole milk
• Syrup, whipped cream to serve

• First grind the saffron with to a fine powder then add 2 tablespoons of warm milk, stir and set aside to infuse. In a large bowl, mix the flour, sugar, baking powder and salt. In a small bowl add the egg, beat nicely and add the melted butter. Mix thoroughly again and add milk then pour in the egg and milk mixture. Add the saffron and fold again to mix everything. The batter should be lacey, if you feel that the batter is thick, add extra milk and if it is on loose side, add flour. Heat a cast iron griddle or a non-stick frying pan over medium high heat. Add a knob of butter and let melt. Pour 1/2 cup of the batter onto the griddle. When the top of the pancake is set and you see bubbles, flip and cook on the other side. 

• 1 teaspoons of pure American Organic Saffron – about 0.25 grams  
• 1/2 teaspoon sugar
• 2 teaspoons warm water
• 1/2 liter drinking water

• Grind the saffron and sugar to a fine powder. Add warm water and let infuse for 10 minutes. Pour over a jug filled with ½ liter water and mix to combine the refrigerate for at least 4 hours. Pour the saffron water prepared above into ice cube trays. Add a few strands of saffron. Freeze for 24 hours. Ice cubes could be stored for up to 3 months

• 1/2 teaspoons of pure grounded American Saffron
• 1 cup Jasmine Rice
• 1/4 cup rose water
• 2 ½ cups boiled water
• 2 cups granulated sugar
• 6 cups boiling water
• Ground cinnamon
• chopped unsalted pistachio nuts or almond nuts  

• Add rice to a bowl and wash in cold water. Drain and wash couple of times with fresh cold water and then drain all the water. Add rice to boiling water in a medium-size pan. Bring the rice to a boil. Reduce heat to just above the low marking. Simmer with a low boil without covering the pan. Don’t Stir for 1 hour. Most of the water will be cooked off and the rice should be completely tender. Test the rice, it should fall apart with a sticky texture. Add 2⅓ cups boiling water, 2 cups sugar, ¼ cup rosewater, and 1/2 tsp saffron. Increase the heat to med low and bring it to a boil. Continue cooking until the pudding thickens. Stir several times so the pudding does not stick to the bottom or sides of the pan. Remove from the heat. Pour into cups and cool in room temperature. Refrigerate for 1-2 hours until completely chilled. Garnish with ground cinnamon, slivered pistachios or almonds.

•  1 teaspoons of pure American Organic Saffron – about 0.25 grams 
• 1 whole salmon filet, skin-on
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 5 Cloves garlic
• 1 Red Pepper Flakes
• 1/2 Dry White Wine
• 2 lemons, juiced
• Salt and pepper to taste 
• 1 handful fresh parsley

•     First preheat oven to 450° F , then grind the saffron to a fine powder add a 10ml of boiling water, gently stir, cover and steep for 5 minutes. In a small saucepan, place olive oil, butter, smashed garlic, and red pepper flakes over medium-low heat, heat until garlic is fragrant, then add dry white wine. Remove from heat, then add the prepared saffron. Grease a sheet pan with cooking spray or olive oil, then place the salmon filet skin down. Season with salt and pepper, and pour the prepared mixture over the fish, also put some garlic cloves over the salmon filet. Roast for 20 minutes. Roughly chop the herbs and sprinkle the cooked salmon with herbs, and lemon juice.  

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• 1 teaspoon American Organic Saffron  
• 2 cups Basmati Rice
• 3 cups chicken broth
• 1 teaspoon Salt
• 2 tablespoons olive oil
• ½ cup diced onions 

• Wash the rice for 2-3 times with cold water, then in a medium pot heat olive oil over medium heat and when oil is shimmering, add onions and fry for 5 minutes. Then add water, rice, chicken broth, saffron and salt. Use the high heat to bring water to boil then immediately cover and turn to low heat and let it cook on low heat for 20 minutes. 

• 1 teaspoon American Organic Saffron
• 6 large egg yolks 
• 1 1/2 cups heavy cream
• 2 cups whole milk
• 3/4 cup sugar
• Pinch of sea salt
• 1/3 cup rose water
• 1/2 teaspoon pure vanilla extract

• Set a medium bowl in a large bowl of ice water. In a medium bowl beat the egg yolks for 1 to 2 minutes until pale. Set a medium bowl in a large ice water bowl.  In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat until the sugar is completely dissolved. Whisk half of the hot cream mixture into the beaten egg yolks slowly, then whisk this mixture back into the saucepan. Cook over moderately low heat and stir constantly with a wooden spoon for about 15 minutes. Strain the custard through a fine-mesh sieve into the medium bowl set in the ice water. Stir occasionally and let it cool slowly, add the rosewater and vanilla extract. Refrigerate the mixture until well chilled for at least 4 hours then pour the custard base into an ice cream maker and freeze, then transfer the ice cream freezer for at least 4 hours

• 1 cup organic couscous 
• ½ teaspoon American Organic Saffron
• 1 1/4 cup of organic vegetable broth
• 1 teaspoon salt
• 3 tablespoons olive oil
• Pinch of black pepper
• 1/2 tablespoon onion granule
• 1/2 tablespoon garlic powder
• 1/4 teaspoon cumin powder
• 1/4 cup Shredded carrot
• 1/4 Cup slivered almond
• 1 tablespoon slivered pistachio

• In a pot sauté couscous with 2 tablespoon of olive oil in low medium heat for two minutes and remove from heat, bring the vegetable broth to a boil and add all the spices including organic American saffron , then remove from heat and add the couscous put the lid on and let rest for 5 minutes. Roast almond for about three minute over low heat and stir continuously. Sauté carrots with the rest of olive oil for about 5 minutes. Then stir everything together and garnish with pistachio

• ½ teaspoon American Organic Saffron
• 5 boneless chicken thighs boneless and skinless
• 1 chopped onion
• 2 tablespoons olive oil 
• 2 tablespoons unsalted butter
• 1 cup chicken broth
• 3 tablespoons fresh lemon juice
• 1/2 cup chopped fresh parsley
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• 3-4 strands of Pure American Organic Saffron
• 1 teaspoon of honey, or sugar
• Boiling Water

• Crush the saffron strands, and add the boiling water and stir and let steep for 5- 10 minutes. Squeeze a little lime juice in the pot and give another stir  

• 1 teaspoon great tea
• 2-3 green cardamom pods
• 3-4 strands of Pure American Organic Saffron
• Lime Juice Half the lime – squeezed
• Boiling water

• Crush the cardamom pods, add the saffron strands, then add the green tea. Add the boiling water and stir and let steep for 5- 10 minutes. Squeeze a little lime juice in the pot and give another stir 

• 4 cups Cold Milk
• 1 cup Sugar
• 4 tablespoons Corn Starch
• ¼ teaspoon saffron threads, crushed
• Raw Pistachio
• 2 tablespoons Rose Water

• Add milk to a pot, stir in the sugar and the corn starch, making sure to dissolve the corn starch, stir the milk continuously until it boils, in a cup prepare the saffron threads by warming the rose water, and stirring in the saffron threads. Add the rose water and saffron threads till the milk turning yellow. let the milk to boil for 15 minutes on medium heat, then add the saffron rose milk pudding into small glass containers, let the pudding to cool, then cover it and put it in the refrigerator for at least 3 hours, add some crushed pistachios before serving

• 2 pounds Salmon, preferred skinless and center-cut
• 2 teaspoons of pure American Organic Saffron – about 0.5 grams
• ½ teaspoons ground turmeric
• 1 teaspoon black pepper
• 1 ½ teaspoons salt
• 1 teaspoon dried oregano
• 3-4 garlic cloves
• 1 cup extra-virgin olive oil
• 1 cup fresh lime juice
• Fresh mint, Fresh cilantro, Fresh basil
• 1/2-inch-wide flat skewers 

• First grind the saffron to a fine powder add a small cup of boiling water, gently stir, cover and steep for 5 minutes then add the turmeric, lime juice, black pepper, olive oil, garlic, salt, and oregano. Then cut the salmon to 1-inch pieces and put in small bowl and add the prepared saffron mix, Stir to mix, combine until the salmon is well coated. Cover and marinate in the refrigerator for at least 2 hours. Then prepare a charcoal grill to medium temperature. Then skewer the marinated salmon and save any remaining marinade. Grill the skewers, and meanwhile use the remaining marinade to brush the skewer and turning the skewer every 30 seconds, until tender and buttery, about 7-8 minutes. Serve the saffron salmon kebab with lime wedges and add some squeezed lime juice over the saffron salmon kebab. Serve with fresh mint, fresh cilantro, and fresh basil.

• 1 teaspoon pure American Organic Saffron 
• 300 grams pasta
• ½ teaspoon salt
• 1 cup hot water
• ½ cup white wine (optional)
• 50 grams unsalted butter
• ½ cup heavy cream
• ¼ teaspoon black pepper

• Boil a large pot of water, then grind the saffron to a fine powder and add a small cup of boiling water, gently stir, cover and steep for 10 minutes. Meanwhile, start the sauce. Add the wine to a saucier use medium heat and cook until the liquid reduces by half, about 3 to 5 minutes then reduce the heat to low and add 50 gram or 2 tablespoons of the unsalted butter, stirring constantly and then add prepared saffron, the cream, and pinch of salt. Stir until slightly thickened, about 4 minutes and remove from the heat. When the water is boiling, salt it generously, then add the pasta and stir to prevent sticking. Cook until al dente, When the pasta is about of being done, return the sauce to medium heat then transfer the pasta and add a tablespoon of butter and toss until the butter has melted. 

• 2 teaspoons of pure American Organic Saffron – about 0.5 grams
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sugar
• 1 large egg
• Pinch of salt
• 1 tablespoon butter 
• 1 1/2 cup whole milk
• Syrup, whipped cream to serve

• First grind the saffron with to a fine powder then add 2 tablespoons of warm milk, stir and set aside to infuse. In a large bowl, mix the flour, sugar, baking powder and salt. In a small bowl add the egg, beat nicely and add the melted butter. Mix thoroughly again and add milk then pour in the egg and milk mixture. Add the saffron and fold again to mix everything. The batter should be lacey, if you feel that the batter is thick, add extra milk and if it is on loose side, add flour. Heat a cast iron griddle or a non-stick frying pan over medium high heat. Add a knob of butter and let melt. Pour 1/2 cup of the batter onto the griddle. When the top of the pancake is set and you see bubbles, flip and cook on the other side. 

• 1 teaspoons of pure American Organic Saffron – about 0.25 grams  
• 1/2 teaspoon sugar
• 2 teaspoons warm water
• 1/2 liter drinking water

• Grind the saffron and sugar to a fine powder. Add warm water and let infuse for 10 minutes. Pour over a jug filled with ½ liter water and mix to combine the refrigerate for at least 4 hours. Pour the saffron water prepared above into ice cube trays. Add a few strands of saffron. Freeze for 24 hours. Ice cubes could be stored for up to 3 months

• 1/2 teaspoons of pure grounded American Saffron
• 1 cup Jasmine Rice
• 1/4 cup rose water
• 2 ½ cups boiled water
• 2 cups granulated sugar
• 6 cups boiling water
• Ground cinnamon
• chopped unsalted pistachio nuts or almond nuts  

• Add rice to a bowl and wash in cold water. Drain and wash couple of times with fresh cold water and then drain all the water. Add rice to boiling water in a medium-size pan. Bring the rice to a boil. Reduce heat to just above the low marking. Simmer with a low boil without covering the pan. Don’t Stir for 1 hour. Most of the water will be cooked off and the rice should be completely tender. Test the rice, it should fall apart with a sticky texture. Add 2⅓ cups boiling water, 2 cups sugar, ¼ cup rosewater, and 1/2 tsp saffron. Increase the heat to med low and bring it to a boil. Continue cooking until the pudding thickens. Stir several times so the pudding does not stick to the bottom or sides of the pan. Remove from the heat. Pour into cups and cool in room temperature. Refrigerate for 1-2 hours until completely chilled. Garnish with ground cinnamon, slivered pistachios or almonds.

•  1 teaspoons of pure American Organic Saffron – about 0.25 grams 
• 1 whole salmon filet, skin-on
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 5 Cloves garlic
• 1 Red Pepper Flakes
• 1/2 Dry White Wine
• 2 lemons, juiced
• Salt and pepper to taste 
• 1 handful fresh parsley

•     First preheat oven to 450° F , then grind the saffron to a fine powder add a 10ml of boiling water, gently stir, cover and steep for 5 minutes. In a small saucepan, place olive oil, butter, smashed garlic, and red pepper flakes over medium-low heat, heat until garlic is fragrant, then add dry white wine. Remove from heat, then add the prepared saffron. Grease a sheet pan with cooking spray or olive oil, then place the salmon filet skin down. Season with salt and pepper, and pour the prepared mixture over the fish, also put some garlic cloves over the salmon filet. Roast for 20 minutes. Roughly chop the herbs and sprinkle the cooked salmon with herbs, and lemon juice.  

 Under Construction 

• 1 teaspoon American Organic Saffron  
• 2 cups Basmati Rice
• 3 cups chicken broth
• 1 teaspoon Salt
• 2 tablespoons olive oil
• ½ cup diced onions 

• Wash the rice for 2-3 times with cold water, then in a medium pot heat olive oil over medium heat and when oil is shimmering, add onions and fry for 5 minutes. Then add water, rice, chicken broth, saffron and salt. Use the high heat to bring water to boil then immediately cover and turn to low heat and let it cook on low heat for 20 minutes. 

• 1 teaspoon American Organic Saffron
• 6 large egg yolks 
• 1 1/2 cups heavy cream
• 2 cups whole milk
• 3/4 cup sugar
• Pinch of sea salt
• 1/3 cup rose water
• 1/2 teaspoon pure vanilla extract

• Set a medium bowl in a large bowl of ice water. In a medium bowl beat the egg yolks for 1 to 2 minutes until pale. Set a medium bowl in a large ice water bowl.  In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat until the sugar is completely dissolved. Whisk half of the hot cream mixture into the beaten egg yolks slowly, then whisk this mixture back into the saucepan. Cook over moderately low heat and stir constantly with a wooden spoon for about 15 minutes. Strain the custard through a fine-mesh sieve into the medium bowl set in the ice water. Stir occasionally and let it cool slowly, add the rosewater and vanilla extract. Refrigerate the mixture until well chilled for at least 4 hours then pour the custard base into an ice cream maker and freeze, then transfer the ice cream freezer for at least 4 hours

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