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At Belovedsaffron.com, we are passionate about spices, herbs, recipes and organic eating. It is our mission to bring awareness of flavors from around the world and provide access to a full range of spices, herbs and organic food from sustainable farming. I am particularly excited to share my love of saffron with others and help bring the joy of cooking into people's lives.

But it is not simply about providing delicious recipes for saffron dishes – it is also about promoting sustainable eating that respects those from all different cultural backgrounds who dedicate their lives to serving fantastic meals in both family homes and 5-star restaurants across the globe.

If you have a special recipe or would like to contribute an article to our blog section, please reach out as we would love to hear from you at Farnaz@Belovedsaffron.com. We believe everyone has something extraordinary to offer their taste buds!

For now, love yourself and enjoy this one ...

Frequently Asked Questions

How do you know if your food is organic?

Any chef will tell you fresh ingredients are more important than any other ingredient. That's because when we eat well, we feel better.

The same goes for our food. Organics are traceable back to the source and provenance of their products. We also know that organics were not treated with harmful chemicals.

Organic food does not contain synthetic pesticides, fertilers, hormones or antibiotics. These substances are not permitted to organic farmers.

But that doesn't mean there isn't an art to growing organic crops. There are plenty of ways to grow them safely.

Sustainable agriculture is sometimes called organic farming. This means that organic farming does not use as many resources as conventional methods, but it still provides the essential nutrients needed to sustain life.

Organic farming methods include crop rotations, composting manure and cover cropping. These techniques prevent soil erosion while improving water quality.

They reduce chemical runoff from waterways. Since most of us live in urban areas, we can find local farms that raise organic produce.

There are two types for organic products certification. The USDA National Organic Program certifies one, while independent certifying agencies certification the other. Both require strict conformity to organic standards.

USDA seals and O Seals may be used to identify organic products that meet federal standards.

Is organic food healthy?

There are two types: foods that we grow and those that we purchase from others. Although there are exceptions to each category, most of the answers to your question are yes. Organic food is healthier since it doesn't include any harmful chemicals.

You can find organic foods in supermarkets across North America. Many grocery stores now stock organic food. This makes it easier to shop organic.

Organic food is better tasting and healthier because it contains more vitamins and minerals. Organics are also grown without the use of pesticides or synthetic fertilizers, so they don't pollute our soils and water supplies.

The USDA regulates organic farming practices and requires farmers to follow strict guidelines to ensure that organic produce is safe to eat. There are currently more than 30,000,000 acres of US farmland which have been designated organic.

Organic food can often be cheaper than conventional food. For the same amount, consumers pay less. Organic farms don't have the expense of expensive chemical inputs, such as insecticides and/or fungicides. They can charge lower prices.

According to the Environmental Working Group organic food is 10 percent cheaper per pound than conventionally manufactured food. Organic food is an option if you want to improve your health and the health of your family.

Organic food is a popular choice to traditional American cuisines. It is often believed that organic food is exclusive to specialty markets and gourmet restaurants. Organic food is easily available in all regular grocery stores in the United States.

In recent years organic food sales increased substantially. In the US, organic food sales reached $43Billion in 2012, an increase of $21Billion in 2007.

Organic foods are better for us.

According to the Environmental Working Group, organic vegetables and fruits had half the amount of pesticides as non-organic. They found that organic apples contained eight times fewer pesticides than non-organic apples, while organic strawberries were four times cleaner than their conventional counterparts.

Some studies also suggest that eating organic food helps reduce your exposure to toxic metals, such as mercury and lead. A study concluded that children who ate organic meat had 33% lower levels of blood lead than those who didn’t. Another study concluded conventional fish consumption should be stopped by pregnant women because it contains high levels of mercury.

Organic food is generally safer than non-organic. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.

What are organic fruits?

Organic foods are grown without pesticides, synthetic fertilizers, hormones, or antibiotics. They contain more nutrients such vitamins A, C. E, and, in some cases, omega-3 oils. Organic food is better for the earth and our bodies because of these healthy ingredients.

Organic foods are produced using sustainable agricultural practices that protect soil quality and promote biological diversity. They are free of toxic chemicals, irradiation and sewage effluent.

Although organics are most commonly associated with produce, organics can also be found in dairy, meats, poultry, eggs and baked goods.

The USDA defines "organic" as that crops being raised according to strict rules set forth by federal government standards. These foods cannot be grown by farmers using conventional methods. However, they may use approved natural pest control methods, such as crop rotation and cover cropping, and animal feed made from organic materials.

The farmer must also follow the guidelines for how much fertilizer and insecticide he uses throughout the growing season. He must also rotate his fields among different crops. GMOs, artificial growthhormones, synthetic insecticides, and synthetic fertilizers cannot be used by farmers.

Produces labelled as 100% organic meet all requirements. Some farms don't label their products 100% organic, as it could confuse consumers. Instead, they will label the product as "made from organic ingredients". "

Why should I choose organic?

The health risks of conventional agriculture include asthma, allergies and diabetes. You must make healthy choices when buying food.

The Environmental Working Group (EWG) offers the following tips on how to pick "cleaner" food:

When possible, buy organic fruits and veggies

Look for USDA organic labels on meat, poultry, eggs, milk, cheese, yogurt, butter, and honey.

Avoid processed foods that claim to be "natural" and "no additives."

Always read the ingredient lists. If an ingredient isn't listed, it may be added during processing.

Fresh meats are better than canned or frozen. Cans and frozen foods are often less nutritious than fresh meats, such as high fructose corn syrup.

What is the difference between organic food and inorganic?

Organic food is grown without the use of pesticides or chemical fertilizers, sewage effluent, radiation, or genetic modification. Organic farming practices support soil health, water quality, and animal welfare.

Inorganic foods may be grown with chemical fertilizers, pesticides, or sewage sludge. Radiation is used to treat irradiated food; biological engineering techniques are used to create genetically modified organisms (GMO).

The term "natural" is often used interchangeably with "organic." But natural does not necessarily imply organic. You may also find products that are labeled as "natural", which could contain synthetic ingredients.

Organic produce is often more nutritious than conventional produce, as the soil has fewer pesticides and harmful chemicals. In addition, organic farmers do not use artificial fertilizers, hormones, antibiotics, or pesticides.

Statistics

Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)
According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)
To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)

External Links

How To

Organic food: Are they healthier and better for you?

Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown under natural conditions, without artificial inputs like pesticides, herbicides hormones, antibiotics, genetic engineering, and fungicides. Crop rotation, cover crops and the use of compost animal manure, wastewater recycling, and integrated pest management (IPM) are some examples of organic farming.

In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. In addition, the NOP rules mandate that organic products must be free from prohibited substances, including pesticide residues, veterinary drugs, growth hormones, genetically modified organisms, irradiation, sewage sludge, industrial waste, and heavy metals.

The United States offers two certification programs for producers that want their products to be certified organic: one for farmers, ranchers and the other for manufacturers. Both programs require that operations are audited annually to verify compliance with the strict standards. This service is offered by several certifying agents, such as the CCOF Certified Organic Farmers & Ranchers or Quality Assurance International. These organizations offer third-party verification that farms adhere to strict guidelines about environmental stewardship and labour practices.

According to USDA's Economic Research Service (ERS), organic agriculture accounted in 2013 for $4.7 Billion in sales. It was a 23 percent rise in retail spending for certified organic products since 2009. Sales at grocery stores were up 12 percent during this period. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

Organic food is more expensive but the quality of organic food is worth it. Consumer Reports conducted a 2015 survey and found that 88% would pay more if organic food had better nutritional value. Health Affairs published another study that found organic food eaters are less likely than those who consume conventional foods to have health problems such diabetes, heart disease and cancer.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. Similar conclusions were reached in a separate analysis of 11 other studies published in 2012.

A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.