Pound Of Saffron

The rich taste of ripe bananas, a hint of vanilla, and rich chocolate chips! This moist pound cake has the delicate texture of banana bread with the added sweet deliciousness of chocolate.

Moist, dense, and packed full of ripe bananas — you'll swear that your grandmother gave us her recipe. Banana bread belongs to that class of foods that you can eat any time of day — breakfast or dessert, with a meal or by itself.

Beautifully textured, silky and buttery, our pound cake stays super-moist, thanks to the sour cream. Think of this cake as the little black dress of dinner-party desserts — you can dress this up with fresh fruit and creme fraiche or keep it simple and...

Slice and spread with butter or cream cheese to make a perfect after-school snack. Moist, dense, and packed full of ripe bananas — you'll swear that your grandmother gave us her recipe.

Serve warm for full effect. The delicate flavor of zucchini mixed with the perfect amount of cinnamon make this one of our favorite quick breads. It's not overly sweet, which makes it versatile enough to accompany a main course or to bring a meal to an...

Beautifully textured, silky and buttery, our pound cake stays super-moist, thanks to the sour cream. Think of this cake as the little black dress of dinner-party desserts — you can dress this up with fresh fruit and creme fraiche or keep it simple and...

Our honey cake is perfectly spiced, moist and lush. It's delicous with cream cheese, creme fraiche or soft, mild cheeses at brunch, makes a tasty afterschool snack and is just divine with a cup of after-dinner coffee or tea.

The flavor is penetratingly husky, earthy, with notes of honey and violet. The Spanish variety of saffron is by and far the most prized. This is due to the sheer amount of labor that goes into growing and preparing the spice.

This is due to the sheet amount of labor that goes into growing and preparing the spice. Not only because of how it's harvested, but due to its regal and irreproachable flavor. It's this sheer amount of planting, land, hand-harvesting, and toasting –...

Saffron is an ancient spice that has been used as a flavor for food and also as a dye. To obtain saffron, the stigmas must be handpicked, contributing to the preciousness of this spice.

Plant them as soon as possible after receiving them.Saffron plants need well draining soil and lots of sun. Now that you know how to grow saffron plants, you can give this spice a try in your herb garden.

Literally, the three tiny and fragile stigmas are plucked from the flower by hand. Here's the mind boggler; it takes 75,000 flowers yielding 225,000 stigmas to create a single pound of saffron!freestar.queue.push(function() { googletag.display("div-gpt-ad-300x250-ATF-1");...

Be patient; it takes an entire year before the first flowers appear. Dig a 2 to 3 inch hole and place the corm root side down (points facing up!) into it then cover with soil. Each thread must be handpicked at just the most opportune moment; too late...

These Mushrooms were carefully picked. Contact for more detail Willing to ship within the US. Mostly medium to medium large black morels but do have a couple pounds of medium to large grey and yellow Morels as...

Our bulbs are Dutch bred and acclimatized to colder environements so they are easier to stand colder weather.(-10C max). We sell wholesale saffron(Crocus sativa) bulbs to any destination.

We also give assistance in putting up saffron farms worldwide. We sell wholesale saffron bulbs from the Netherlands, better resistant against cold.

We love them as a grab-and-go breakfast or an after-dinner treat. When you can't decide if you're in the mood for chocolate or vanilla, these moist, marbled muffins will satisfy both taste temptations.

They arrive frozen, so you can save them for the perfect occasion and pop them in the oven for family or friends to enjoy. While most people tend to think of scones as sweet, we can attest to the fact that they're equally delicious when served savory.

Enjoy in the early morning with a hot cup of coffee or for an evening treat with a tall glass of milk. Inside each bite of these soft, fluffy, and extra moist blueberry muffins are real, plump, in-season blueberries and refreshingly sweet, sugar-cream...

They're a blissful breakfast or brunch addition — serve warm with butter and jam, or pair with a time-honored dollop of clotted cream or lemon curd. Scones are traditionally served hot, and if you've never had one fresh from the oven, you're in for...

Serve them the traditional way with clotted cream, or slather with butter or a tangy marmalade. There's nothing like the fragrance of cinnamon wafting out of the oven on a leisurely weekend afternoon.

Indulge in this homemade muffin with your morning bowl of cereal or with a cup of relaxing herbal tea for an evening snack. Whole-grain goodness and tangy-sweet blueberries pair perfectly with the natural sweetness of banana in these muffins.

Team it up with a hearty bowl of chili for a warm and satisfying fall delight or enjoy as a side to any Southern-inspired barbecue. Delicately soft, tender, and sweet, these traditional cornbread muffins are the true cream of the crop.

We love them as a grab-and-go breakfast or an after-dinner treat. When you can't decide if you're in the mood for chocolate or vanilla, these moist, marbled muffins will satisfy both taste temptations.

Enjoy them plain or toasted with a slice of butter. These light and tender muffins are crammed with handfuls of fresh, tangy cranberries and sweet bits of apple. Their moist inside is dense and soft, with a flavor similar to butter cake.

Enjoy in the early morning with a hot cup of coffee or for an evening treat with a tall glass of milk. Inside each bite of these soft, fluffy, and extra moist blueberry muffins are real, plump, in-season blueberries and refreshingly sweet, sugar-cream...

Throughly field cultivate or plow old pastures under in Summer the previous year continue through Fall to kill quackgrass and bromegrass. Root system on the plant is a tap root with many branch roots, its not as deep as the alfalfa but the birdsfoot branch...