I officially have a masters degree in saffron.. Apparently. It’s just a bit of paper from a guy who taught me all about herbs, spices and the delicious teas of India.
I should now be able to detect proper saffron by looking at it, testing it and also tasting it. I just feel sorry for those of my age who are actually having to PAY for their degrees. Plus I genuinely found it very interesting. I might end up returning tomorrow…

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