The ones you would eat and rub together to make a saffron tincture.
When you purchase the spices that goes into the final saffron tincture, do you buy the fresh saffron or a bulk of imported saffron?
How many grams of saffron can you prepare in one day? I’ve tried a little experiment and it is not as easy as putting some saffron in a pot of water and letting it simmer to make your “salad”. You have to soak saffron for a few hours to extract it. I haven’t tried that with my own saffron yet. It took a while but I’m willing to wait to see what I can do. I will let you know my findings. My advice is to do some research and find the best saffron in your area. You cannot find that at Home Depot (or any shop). You will have to buy the fresh saffron if you want to make a tincture of it.
Does the saffron extract from a tincture actually become rancid, and is it really less bad than other spices such as saffron-based pickles and horseradish root? Does the saffron extract have a specific odor?
Yes, saffron tincture is completely unsalvageable. It has no odor and has been used for centuries by many different cultures in different parts of India. It will be safe in your home and use in food as long as the temperature is just right. If you keep it at room temperature, it will not react to changes in temperature.
How much does it take to make a tincture? I’ve heard that a tincture of saffron will take roughly 2-3 liters of water in your kitchen to work. I’ve read that it takes around 12-14 gallons per saffron tincture, a lot more than many other tinctures and a lot more than just one. It is the exact amount a person needs to make just one cup of saffron tincture. Is it possible to make several gallons of saffron tincture over a month or half a year? Maybe.
It is possible to make a lot of tinctures. I have made several gallons in a week, each time taking two gallons to work. The time for each gallon varies based on what kind of spice you use and the time you want it ready
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