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Presents tips on steeping saffron.

Presents information on the uses of saffron. Cultivation of saffron in New Zealand; Cost of a gram of New Zealand saffron; Information on Kaiapoi Trust.

Presents a recipe for Roasted Pepper Saffron Tart.

Presents recipes from Parvin Klein. Cornish Game Hens; Saffron Rice; Saffron Water.

Presents the recipe for Baked Saffron Rice. Ingredients for the recipe; Cooking procedure; Number of serving.

Offers advice on how to harvest saffron from crocuses. Collection of saffron used for culinary purposes from Crocus sativus, an autumn-flowering corn; History of saffron; Harvesting tips; Value of saffron as spice.

The article discusses the origin of saffron and its three varieties Light Yellow Orange Saffron, Orange Saffron, and Reddish Orange Saffron. Topics include the historical background of saffron, the environment factors affecting the growth saffron such as soil components, and the reduction of saffron cultivation and production from 2005 onwards.

The article focuses on development of a Saffron Park at Pampore in Jammu & Kashmir, India by the National Horticulture Board (NHB), and plans of dedicating it to the farmers by 2016. Topics discussed include views of A K Singh, managing director at NHB, regarding production of export quality saffron at the park, and discussions regarding the park at the National Conference on Cold Chain Infrastructure in India.

The article focuses on the Moroccan, Tunisian and Algerian cuisine from North Africa. North African food was flavored with seasonings like cumin, saffron, ginger, and red pepper, which were out of the spice trade route from Asia to Europe. According to Somad Benzari, an executive chef in Orlando, Florida, Moroccan food was based on healthy ingredients and its flavor catches food lovers. He added that the correct execution of the menu is an essential technique in food preparation. Details of Moroccan, Tunisian and Algerian dishes are also offered.

Presents information on products featured at the Specialty and Fine Food Fair held in Great Britain in September 2004. Australian olive oil from Dandaragan Estate; Pancake and crêpe batters from Suzette's; Saffron from Afropol.

A recipe for saffron and goats' cheese tagliatelle is presented.

A recipe for Spanish pork and fennel stew with saffron rice is presented.

The article offers food news briefs in Pakistan as of October 1, 2014. Topics discussed include the increased prices of walnut, saffron, and apricot due to the flood devastation in Kashmir, the threats for potential shortage of fertiliser in 2014, and the inflation rate of food supply chain in the country due to heavy rain and floods.

A recipe for Persian Saffron and Mint Chicken With Spring Couscous is presented.

The article offers brief information on satiety ingredient Satiereal which is derived from saffron by P.L. Thomas & Co. Inc.

The article focuses on a study conducted by the University of Aquila in conjunction with the ARC Centre of Excellence in Vision Science in Australia which concludes that the spice saffron has a protective effect on vision and can help lessen the effects of age-related macular degeneration.

The article focuses on the uses and prices of saffron based on numerous chefs from the saffron-producing nations of Spain, Iran and India. The chefs, which include María José San Román, Najmieh Batmanglij and Suvir Saran, expressed their ideas on saffron's high cost, its different uses in sweet foods, its mishandling in the American kitchens, and the relevance of the culture surrounding it. They also offer ways on how to extract properly the flavor from saffron and use it.

The article presents statistics related to food service including the percentage of total quick-service restaurant segment sales that come from late-night snacks, the menu price at Pistachio Bar & Grille in Allentown, Pennsylvania for Tunisian-baked chicken with pistachios and the approximate number of saffron threads needed for every ounce of the spice.

The article reports that Globetrends Inc. will be launching Fiddes Payne's La Mancha Spanish Saffron. Hand picked in the fall, the aromatic, pungent, and slightly bitter saffron threads are perfect for rice dishes, soups, stews, cakes, and breads. Available in Fiddes' unique lavender saffron tin that displays a three-dimensional photo of the flower, while protecting the threads from harmful light.

Presents a lobster salad dish with saffron potatoes. Food preparation; List of ingredients; Presentation of the dish.

Focuses on the saffron, one of the most expensive spices in the world. Cooks' valuing of the ingredient's flavor, aroma and color; Handpicking of saffron from the Crocus sativa flower; Capacity of a pinch of the spice to make a pronounced effect on a dish.

Focuses on the spices saffron and tumeric. Origins, characteristics, varieties and uses of the spices; Picture of ground tumeric and tumeric root; Relationship to the ginger family. INSET: Mellow yellow..

Reports that many restaurants in the United States continue to serve dishes spiced up with saffron despite of its price. Spices that can be added to saffron to reduce cost; Restaurants that serve seafood with saffron; Restaurants that serve saffron rice; Other ingredients that can be supplemented with saffron.