Saffron is obtained from the saffron crocus, a flower that has lilac coloured petals. If you look at the crocus close up, you will notice that there are three orange strands in the centre of the flower. These strands or stigmas as they are also known are the un-dried saffron strands that we use in cooking. Saffron has long been used for medicinal purposes. As with a lot of other herbs, saffron may be useful in the treatment of stomach and gastrointestinal disorders amongst other ailments, it may Improve Mood and Treat Depressive Symptoms, May Reduce PMS Symptoms, May Act as an Aphrodisiac, etc... If you are using a specific recipe for cooking with saffron, follow the instructions for its preparation. There are several basic methods of preparing saffron before using it in a recipe. The most common is to soak a pinch of saffron in a cup of warm water for at least 20 minutes and up to 12 hours. On coming into contact with the water, the saffron will expand and the flavour is released and only then can it be added to the required dish. Other liquids may also be used for example stock, wine or milk. Another method is to crush the saffron into a powder by using a pestle and mortar and then adding it to the dish or steeping it first in a liquid and then adding it to the other ingredients. Finally, in dishes such as the "paella valenciana", the saffron must be toasted first and then ground into a powder before adding it to the dish. Saffron is used in many different cuisines all over the world. In India it is used with rice and some sweets, whilst in France and Spain it is popular in fish-based dishes. Below are a number of recipe ideas for the use of saffron in cooking. Use saffron in the French "bouillabaisse", a type of fish stew. It is one of the main ingredients of the Spanish paella. In Italian cooking it is used in "risotto alla Milanese". Use saffron to flavour and colour rice. Use in Indian biriyani rice dishes.
Trustpilot
2 months ago
2 weeks ago
