Saffron is a condiment made from the dried stigmas of purple crocus pistils. This spice is used for the preparation of first and second courses, confectionery and drinks.
South Asia is considered the birthplace of saffron. According to historians, this spice appeared on Earth 7000 years BC. Even in the Stone Age and the Neolithic era, saffron was used as a dye for rock art. In Persia, perfumes and aromatic oils were made from dried crocus stigmas, which were used as powerful aphrodisiacs. In the time of Alexander the Great, wounds were treated with saffron. In China, this plant has long been valued as a cure for many diseases. In ancient Rome, crocus stigmas were used as a medicine. In addition, they dyed leather and fabric with it, and also added it to various dishes as a fragrant seasoning.
Saffron is the most expensive spice in the world. Once upon a time, an Arabian horse was given for a pound of spice. And today, dried crocus stigmas are valued on a par with gold.
Currently, saffron is grown in Iran, Greece, Italy, France, USA, Turkey, Pakistan, India, China, Japan. The largest crocus plantations are in Spain. It has been noticed that the inhabitants of these countries, who often use spices in cooking, are less likely to suffer from cardiovascular diseases. Saffron also cleanses the kidneys and liver, improves digestion, relieves pain, increases potency, and helps relieve hangover.
In order for saffron to give the dish all its taste and aroma, it is recommended to first soak it in hot milk, broth or water and add the spice infusion to the dish.
Saffron gives dishes a golden hue, delicate aroma and unusual taste. In many countries of the East, it is added to baked goods and creams. Unlike many other spices, the properties of saffron do not evaporate from long cooking. On the contrary, when baking, the aroma of the spice is enhanced the next day. To add tonic properties, saffron is seasoned with tea, coffee and other soft drinks. Saffron can easily bake meat, poultry or fish in the oven with a delicious golden crust. To do this, pour the saffron infusion 10-15 minutes before cooking.
Apples, dairy products, meat, almonds, pistachios, fish, cereals, citrus fruits, cilantro, basil, thyme, cinnamon, garlic go well with spice. But combinations with turmeric and black pepper are best avoided.
It is worth noting that saffron should be added to dishes with care. In large quantities, this spice can be deadly. An overdose of a spice often leads to severe agitation and poisoning of the human body. 1-2 threads will be enough for a baking sheet of buns or a pilaf cauldron. If in any recipe it is advised to add a lot of spice, most likely they mean a saffron substitute. It costs much less than the original, but does not possess useful qualities. It is not recommended to consume dishes seasoned with crocus stigmas together with alcohol. Otherwise, the state of intoxication will intensify.
When choosing a spice, remember that Spanish saffron is most appreciated for its useful and taste properties. Italian has a very pungent smell. And Greek, Indian and Iranian - longer shelf life.
It is better to buy saffron from trusted sellers. Often, under the guise of this spice, they sell powder from marigolds or other plants. The real spice is bright red or brown. The price should also be alarming - after all, real saffron is not cheap.
