Chowhound on MSN22h
The Worst Mistake You Can Make When Using Saffron
Saffron is the world's most expensive spice, taking hundreds of man-hours to harvest. Don't make this major mistake next time ...
Lockport Union-Sun & Journal1d
BACK TO THE ROOTS: Light at the end of the tunnel known as winter
Bulbs are one of my favorite things to grow in the garden, in side beds, or wildly in large swaths of the lawn and fields.
India West4d
Kashmir’s Saffron Farmers Turn To Indoor Cultivation Amid Climate Changes
Nestled in a picturesque valley beneath the snow-capped Himalayas lies Pampore, a town in the Kashmir region, celebrated as ...
الشرق الأوسط5d
US Bans Red Food Dye over Possible Cancer Risk
Outgoing US President Joe Biden's administration on Wednesday announced a ban on Red Dye No 3, a controversial food and drug ...
الشرق الأوسط5d
Fire Tornadoes are a Risk Under California's Extreme Wildfire Conditions
As if they aren’t already facing enough, firefighters in California also could encounter fire tornadoes — a rare but ...
MUI KITCHEN US (English) on MSN5d
Unravel the Mystery of Saffron, the World's Priciest Spice
Saffron, often dubbed the 'red gold,' holds the title of the world's most expensive spice. Its hefty price tag is justified ...
Kashmir's saffron growers experiment with indoor farming as climate pressures mount
Tucked in a valley beneath the snow-capped Himalayas of the Indian Kashmir region is the town of Pampore, famed for its farms ...
Liven Up Bland Egg Salad With One Flowery Ingredient
Egg salad is a lunch time favorite, but the classic recipe can be a bit boring. You can easily spice it up with one flowery ...
From Covid lockdown to profitable farming: Karnataka’s growing saffron revolution
During the COVID-19 pandemic, individuals in Karnataka, including Rajat Kumar and Jacob Sathyaraj, ventured into indoor ...
The New York Times18d
How Saffron, a Precious Import, Became an American Cash Crop
Bulb-like corms, at top, produce saffron crocuses. Each purple flower contains three red stigmas, which are dried and cured to make saffron.Credit...Gabriella Angotti-Jones for The New York Times ...