I just ate them with some cheese and parmesan.
JW: Sure, you don’t need to eat them.
JM: That’s the point.
JW: No, no, no, we’re not going to do that.
JM: But I’ve always said that I like to taste. It’s almost more fun.
JW: (laughs) But that’s the point. I would like something that you can do for like a year and then you go ahead and put it in the bottle or whatever, so it sits at the top of the food pyramid and people don’t have to eat it, but it’s just a little slice of bread or whatever, and then something else. Do you remember the first thing that you made that sat there like that and you thought, “I’m never going to get to this stuff,” and then it came and happened all of a sudden?
JM: Yes, I remember that.
JW: So I’d like to make a little bit of that and then we can go from there. Okay, so the thing about saffron for me is the difference between those two spices that are used in the traditional spice blend and in a hot sauce recipe that I’m making. I think that saffron has a lot more flavor to it than you’d ever get from the same two plants, but I really love the combination when I cook with it, to give you an example. I love using a lot of spices, and when I went back to India to visit my cousin who was actually a chef, who’s a master of spice at a very top place, I met him on my last trip and he was cooking with a bunch of different spices. I think there was this recipe. He brought in some saffron, and I think the spice mixture was called “India,” and he made a dish, and it was kind of this mixture of spices, and it was absolutely fantastic, really hot, almost more like a ketchup kind of dish, but hot. And he just had this amazing combination, he was absolutely eating it up, and it was like a combination with the saltiness that the Indian spices brought to it. He told me that he was getting a different balance between the sweetness of the saffron and the heat of the peppers that were in it. So, when I make that, when I go back to India, I’m probably going to try to do that kind of stuff
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