Saffron - description
If you have a box of real saffron in your kitchen, you are unbelievably lucky, because you became the owner of real wealth. In the literal and figurative sense. Firstly, the cost of saffron is more expensive than gold, this is the only spice that has not fallen in price over two millennia, it has remained worth its weight in gold. And secondly, it is a very valuable and useful seasoning in the kitchen. 1 g of saffron contains approximately 400-450 strings. To prepare one dish, for example, pilaf, you will need from 3 to 6 pieces. So it will be enough for a long time. True saffron is not stored for too long. its color becomes paler, the aroma is weaker, and taste is reduced.
Saffron, or as it is also called, crocus, is cultivated in India, Greece, France, Italy, Turkey, Pakistan, China, the USA. But the largest plantations are in Spain, which is the largest supplier of this spice. There are several types of crocus. The most valuable and expensive is considered Kashmir, cultivated in India. It has a deep red color and has a very rich taste. It is followed by Spanish crocus, which has two varieties - Coupe and Superior. The first is valued more expensive, because only the upper parts of the stigmas of the flower are collected, having a darker color and a pronounced taste. The third place of honor belongs to the Iranian saffron. It is more popular because considered the most inexpensive.
Growing and harvesting saffron is a rather laborious task. Collect it manually during flowering, at dawn, until the sun has completely risen. The flowers are picked, and then the stigmas of the pistils are also manually cut out of them. When they dry, they look like thin strings. Continuous mass flowering of crocus is about two weeks, each flower blooms for two to three days and dries. Collection is made on the first day of flowering bud. To get a kilogram of spice, you need to collect about 150,000 flowers. From one field in one acre it is possible to collect no more than four to five kilograms of saffron. Crocuses in one place grow three to four years, then the plantation needs to be updated and planted new bulbs.
Saffron - properties
Regular use of saffron allows you to keep your body in good shape, relieves of ailments such as headache, cramps, insomnia, asthma, colds, inflammation. Crocus produces the “hormone of joy” - serotonin. Therefore, it is recommended to take it with melancholy, depression, depression. Saffron helps to cleanse the kidneys, liver, lymph, reduce hunger, normalizes digestion, increases potency, improves complexion, smoothes the skin. Take it in very small doses. Excess saffron can lead to poisoning, severe nervous excitement, even death. True, for this it is necessary to take two to three grams of spice in its pure form. Crocus is contraindicated in pregnancy, hypertension, and diabetes.
Saffron - cooking use
In culinary, saffron is valued for its amazing taste, aroma unlike anything else and for the ability to give a dish a noble golden color. This seasoning is an individualist who does not tolerate the presence of neighbors, therefore it is never used together with other spices. Its taste and aroma are so rich that this is not required. Saffron is added to the dough, meat, fish, desserts, first and second courses, drinks, milk. The main thing is not to make a mistake with the dosage. Crocus can both enrich and decorate any dish, and irrevocably spoil it if put in excess.
To navigate the value of real saffron, you need to know the market price of gold. So crocus will cost more. This saffron is a thread of dark burgundy brown in contrast to the fake crocus - Imereti, which has an orange or dark yellow color. Real saffron powder has a dark red color. Often they try to give him turmeric. It can be distinguished by light yellow color.
Saffron Recipe Examples
Recipe 1: Stewed Saffron Cabbage
Ingredients: 0.5kg of chicken hearts or ventricles, 1 bell pepper, large head of cabbage (2 kg), 2 medium onions, 3 cloves of garlic, salt, 4 tablespoons. lie vegetable oil, 2-3 teaspoons saffron leaves (marigolds) or 4-5 strings of real crocus.
Cooking method
Cut each ventricle into three or four slices and simmer for twenty-five minutes in oil in a saucepan over low heat. Stir occasionally. While the meat is stewed, cut the vegetables: garlic into slices, onion in half rings, bell pepper and cabbage - in squares.
To the finished ventricles or hearts add saffron, onion, pepper and garlic. Fry for five to seven minutes, adding fire. Put cabbage in the meat, pour a glass of water, salt and simmer for twenty minutes over high heat. Periodically interfere with the contents. When you feel the divine aroma of saffron in about fifteen minutes, you will realize that you have not wasted your time.
Recipe 2: Sausage Stew with Saffron
For cooking, you can take any sausages - sausages, sausages, doctor's sausage. The ingredients are designed for two servings. This dish is already with a side dish. Prepared for dinner or lunch, it will quickly satisfy your hunger, cheer you up and deliver a taste of pleasure.
Ingredients: 300g sausages, 2-3 saffron strings, 1 large onion, 2 tbsp. vegetable oil, 2 potatoes, a clove of garlic, salt, pepper, 50 g of fresh or frozen green peas, 200 ml of broth.
Cooking method
In a teaspoon of warm water put the threads of crocus and soak them. Cut sausages arbitrarily, fry and put in a bowl for a while.
In the same oil, fry the onion, add chopped garlic and hold in the pan for another minute. Put chopped potatoes here and fry for five minutes. Pour in the broth, saffron solution and simmer for ten to fifteen minutes. Now it remains to add sausages, peas, pepper, salt and boil for a minute or two.
Recipe 3: Saffron Cookies
Cookies have an amazing rich lemon color and an incomparable taste. And most importantly, it cooks very quickly, which is very important for baking. If you use real expensive saffron, you will need only a few strings - 4-5. If a cheaper option, Imereti or Alatavian crocus, then take ¼ teaspoon.
Ingredients: powdered sugar - ¾ stack, flour - 1.5 stack., 2 yolks, 4 tbsp. ghee or butter, tables. spoon of rum or brandy, ¼ teaspoon saffron.
Cooking method
Add crocus to cognac and stir. Beat with a mixer the yolks with powdered sugar, pour in the brandy with saffron and beat again. Pour in flour and add softened butter. Knead the dough. Its consistency should be tender, not tight. It can even stick slightly to your hands.
Roll balls with apricot from dough and put on a baking sheet. Press each ball with a fork so that it flattenes and there are traces-grooves and bake for seven to ten minutes (180C). Little suns are ready!
Saffron - tips from experienced chefs
- Saffron has one drawback - it is often faked. To distinguish the original, it is necessary to lower a thread or several grains of crocus in warm water or milk. If the liquid instantly turns yellow - this is a fake. A real saffron needs ten to fifteen minutes for it to color the water golden and begin to exude a scent.
- If saffron is added to baking, it is put when kneading the dough, in other cases they are added no earlier than four to five minutes before the end of cooking.
