Spain 1-Iran 3
The most renowned saffron, the Crocus sativus, is Spanish. Everyone sells Spanish saffron. Many of the azafranes that are produced in the world travel to Spain and are sold as if outside here. A formidable theft is organized. It's expensive, it's very expensive, and the thymus is hard.
In Spain, protected designations of origin were produced in La Mancha, and in Aragon, in the last fifteen years, an average of 2,800 kilos. Even if it looks like a small production, it's not a joke: to create a kilo of saffron, you have to pick up a quarter of a million flowers. It is a negligible work: the spice is the jars or stigmas of the interior of the flower and, being the small flower, depriving these three spirits, which is very annoying.
Under the name of Spanish saffron, only 36,000 kilos have been exported over these fifteen years. And where the hell have those other 33,200 kilos left that haven't been generated? These tonnes are not, as the poet says, the lunchtime sneeze of the garden bat! This quantity of tonnes comes mainly from Morocco and Iran, manufactured at an affordable price. Above all, from Iran, which is, not in vain, the world's leading producer.
Well, recently a technique of recognition and knowledge of the “immigrant” saffron has been presented. It should be dried as quickly as possible as the pyrites of the flower are collected, so that they are kept for a long time without being wasted. Different techniques are used in each location. In Spain, it apparently opens in a few sieves and is placed next to the fire or the coals at about 70°C. This apparently produces special oxidations that significantly explain the origin of saffron.
Despite the oxidation, the pocket will detect the origin: to get Spanish, you will only have to pay a gram of three euros. The Iranian, for his part, has three grams with these three euros.
The day exceeds the night with the spring equinox. This year it happened on 20 March, at 22:59 hours, opening the door of the spring. The Eki prefix means the same thing. Until then the night had been longer. The day and night were twelve hours. Since then, the day is extended... [+]
Time has been on our line for a long time, but the climate is relatively recent. There is no need to clarify too much what climate change is. Explaining what the landscape is is a redder necessity. Conferences, round tables or international conferences on climate change are... [+]
It's time to pick up the fruits and get them on the way to the lagar. Pear (Pyrus communis), apple (Malus x domestica), grape (Vitis vinifera)... It seems a short and quick road, but you have to work a lot of rodeos and their variants until the fruit becomes must and must become... [+]
In the Basque Country, agriculture is the history of permanent colonization. Like everywhere. Before, the land was not cultivated; before, the harvest was not sown; you enjoyed what was not eaten before. They had brought it all from elsewhere. Many of these stories have been... [+]
Returning to the wines that are made with the crops, the left madreselva (Humulus lupulus) is conservative and bitter tasting aggregator. The union of crops and madreselvas produces many dirty jets, especially in beer countries. A friend has just explained to me the stories of... [+]
In our house we met him with the name of madreselva (Humulus lupulus). In fact, we have worked hard and sinister on the banks of the river in our country, coinciding with the expansion of beer. We've learned that it's also called lobster, beer, beer, wart and grass on the left... [+]
Spring has brought the issue to my nose. C. worked at various research centers in New York. Bushdid, M. Oh! Magnasco, L.B. Vosshall and A. An article published by scientists Keller in March 2014 in the prestigious “Science Magazine” produced a great stir. The title says it... [+]
The curious interannual days end, those who eat and drink from the emanations of the earth. I'll eat from the best to the best. Supposedly. Heavy champagne and cava bottles are easy to dance. Even though they are of all kinds today, they were once the cider of the other barrel... [+]
