Saffron harvesting starts with the saffron flower. It is harvested in the month of June and it is harvested by various methods, which will be discussed later. The month is usually called Saif-e-Ras. Traditionally, the saffron was cut into small pieces before the plant was gathered in June. This practice has changed several times in the history of saffron. Today, the practice is very ancient. After the plant is gathered, the plant is placed in a clay pot and the saffron flower is removed. While the saffron flower is still attached to the saffron plant, a lot of it is extracted from the stem. As it is a very strong plant, when this process is repeated in order to extract its medicinal power it can lead to a dangerous condition. The whole saffron flower is then cleaned and the dried leaves are mixed with wine or tea and consumed with hot spices. In India, it is called “Panchali’s Handi” or “Curry-e-Bhaali”. In the Middle East, the Indian cuisine uses this saffron to make a very thick, creamy sauce. It has its origin in the region of Madha. It is served like the “Lavash” in South Asia. This sauce is eaten as an aparic drink called “Ceremony”. This recipe is usually served at the end of the meal and is one of the great delicacies of a traditional Indian meal.
In ancient Egypt, these spices were called “Egyptian” which is a Greek word which means “Egyptian.” The word “Egypt” comes from the Greek word “el” meaning god and the Latin word “Egypta”, meaning “Ancient Egypt.” In Egypt, spice is used for a lot of different things, like making oil, medicine and baking spices. The Egyptians were the leaders of mankind and they used spices for making food, clothes and medicine. When they conquered ancient Greece, they used Egyptian spices to make their food. Later, when they conquered the rest of the world, they wanted to develop the most advanced technology. Hence, they made their own spice to make their food and medicine. They did not use the “Egyptian” spices because there were no native Indian spices in those days. When they came to China, they adopted the Chinese technique and the “China” spices were called “Chandigarh” which means “Chinese” spices.
The first spice, known as “