The saffron is one of the most popular and valuable spice items. If you consume more than your daily recommended intake, it can become a serious health problem.
It has been found that people who consume saffron daily have increased risk of kidney stone formation.
The International Agency for Research on Cancer (IARC) classifies saffron as probable carcinogenic to humans in the group of flavonoids.
Saffron is a natural dye for dyeing cotton, and it was grown in Iran prior to the rise of the Islamic State (IS) during the 1970’s. It was used as a dye in Iran.
In this photo taken March 13, 2014, women wash dried saffron leaves in the southern Tehran neighborhood of Isfahan. (Photo: AP)
Saffron in the Middle East and North Africa
A growing number of countries have banned the import and consumption of saffron, due to concerns about the health and welfare effects.
In the past nine years, Egypt has restricted saffron in its supermarkets, Iran has banned saffron as a food additive, and Saudi Arabia banned saffron in retail products. In 2013, Saudi Arabia banned fresh saffron flowers, fruits, nuts, and seeds and replaced them with saffron stems and leaves as an alternative to dried flower.
In Morocco, saffron is outlawed in all retail outlets.
And the UAE have banned all imports of saffron from outside the Arabian Peninsula due to concerns over the health risks.
Are there recipes like the one posted by @A_Saffron?
Iran has reportedly banned one of the most popular spice dishes here of saffron paste because of its health hazards.
– 3 teaspoons crushed saffron
– 1 teaspoon cumin
How to make?
Place the spices, salt and sugar into a saucepan and cook. After the mixture turns transparent, add the saffron paste.
The saffron and cumin paste are then soaked overnight and served cold with fried eggplant or mashed cauliflower.
Iranians eat an average of 8 pounds of saffron per day.
(Posing in front of the famous Bakhsht restaurant, the oldest in Tehran).
Shahrvand Restaurant, Isfahan – a true Iranian treat. (Photo: Ali Faraj/AP)
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