how kesar is made - #24619
I am curious about something and hope someone here can help me. I’ve always loved the taste of saffron, you know, kesar, and recently I decided to start using it more in my cooking and even for some health benefits I've heard about. But then I started wondering – how kesar is made? Like, what’s the whole process behind it? I tried looking it up online, but I just kept finding the same old stuff, and instead of giving me real details, it felt kinda vague. My grandma always said it was a delicate thing to harvest, but she never really explained how. I mean, is it really as labor-intensive as I keep hearing? I did find some info about how it's harvested from the crocus flowers, but even then, I’m confused! How kesar is made doesn’t just seem like one simple step, there has to be more to it, right? Anyone did this process or have firsthand knowledge? I'm really eager to learn!
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