[vc_row][vc_column width=”1/12″][/vc_column][vc_column width=”10/12″][vc_custom_heading text=”Saffron is the most expensive food globally; it surpasses caviar, truffles, and natural balsamic vinegar. It has an impressive background, and its taste is valued. International companies rent laboratory equipment to sort plants according to their richness, color, and flavor.” font_container=”tag:p|font_size:24|text_align:left” use_theme_fonts=”yes” el_class=”semibold” css=”.vc_custom_1640511196075{margin-top: 0px !important;margin-bottom: 0px !important;}”][martfury_empty_space height=”50″][vc_column_text]
What makes this spice so valuable?
The threads found in saffron are crocus stamens; This is a top foster flower that is picked depending on the climate. In a year, each flower blooms for a week. It has about three stamens that should be handpicked (with the greatest care) and carefully dried. It takes 150 flowers and a lot of work to produce one gram of saffron
Why is saffron so expensive?
Its taste and exceptional aroma elevate its close tastes to an ethereal element. Bought in small quantities from reliable sources, saffron is worth it. Aside from its luxurious smell, a taste is difficult to describe.
It works well with a wide variety of ingredients. While not dominant in a dish, its taste and aroma elevate its neighboring flavors to something unique. The answer is to gain knowledge along the way to search for it without spending all your money or getting scammed.
Saffron is always expensive; So avoid a cheap package. The threads made from real saffron are fine and consist of a thin yellow tendril at one end and a flute that looks like a trumpet at the other end.
Fake saffron looks coarse and has irregular threads. Fake saffron usually smells similar to bark and contains some chemical additives. Real saffron tickles the nose even with a layer of plastic.
Your main buying decision will be the country it comes from. Iranian saffron is an ideal choice. The color is a rich red, and there is a distinct musk in it which is a wonderful antidote to the sweet scent, which is more substantial. However, it is difficult to source these saffron due to embargoes, agricultural hardships, and local export restrictions on the world market.
The other type is Spanish saffron. It’s of the highest quality, moderately accessible, and tightly controlled. Spanish saffron is divided into classes. Names to search for are Rio, La Mancha, Coupe and Superior. Coupe is the best: it contains the least tasteless yellow stem and the highest proportion of crocin, one of the most important vital oils in saffron.
Too often it is cut with peppers, turmeric, and bark, which has already been mentioned. It doesn’t matter whether it comes from a trusted spice dealer; the aroma of saffron powder is lost more quickly compared to whole threads. If you have the option of purchasing tiny saffron specimen threads, place them in warm water in a small bowl.
In a minute or two, the water should turn a bright, flawless yellow; the shape of the thread should be retained. If the threads fray or water becomes cloudy, this indicates a falsification.
Use of saffron
How can you use it after struggling to acquire saffron? The most ideal uses are rice dishes: paellas, pilafs and risottos. Light color, aroma, and flavor are added with a tiny pinch against plain grains.
Desserts are also recommended and saffron is a great combination with vanilla, e.g. cookies and pudding. These two have similar taste profiles; sweet, musky and intoxicating. Saffron goes well with vegetables like cauliflower, onions, poultry, and white meat. In a quick braise, mix them with the saffron, cumin, almonds and cinnamon. So you get a dish similar to a North African one whose taste is wonderful.
When cooking in general, it is ideal to add saffron at the beginning of cooking so that its flavor can permeate other ingredients. If the pan already has water, just mash the strings. Alternatively, you can soak them in a tablespoon of water for ten minutes before adding them to the pan.
If you want to enhance the subtle taste of the saffron, minimize the other spices and flavors. However, saffron is more pleasant as a supporting factor because of the rich flavor it gives an entire dish. A small pinch of food in a huge pot changes its character a lot. The taste is richer, fuller and much more aromatic.
Some great saffron dishes are made with simple spices and ingredients like plov; This is an Uzbek rice pilaf mixed with onions and carrots. The saffron provides a little luxury and an elegant sweetness.
You can dress saffron up or down; however, it’s worth knowing. It’s easy to get the quality material and when you buy ounces or grams it is a luxury that is affordable.
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Where is saffron found?
It is found primarily in gourmet stores; however, the most ideal ones are available from specialty spice dealers. Buy from stores you believe in to avoid fraud, especially online.
Health Benefits
From ancient times it was believed that saffron cured all pain without claiming that it was a global medicine; However, it is a natural answer to many of the health problems we currently have.
We have already mentioned various health benefits of saffron.
Saffron was commonly used in the east to treat mild and moderate depression; it was said to produce happiness and wisdom. Because of this, it is believed to contain aphrodisiac elements for women.
[/vc_column_text][martfury_empty_space height=”30″][vc_column_text]Saffron is a magical spice with the power to promote overall body health; Saffron threads contain several natural ingredients that can even be used in many ways as essential food ingredients or as a magical spice that has always been used as a natural home remedy. Manganese is the main component, as well as vitamin C, potassium, magnesium, iron and vitamin B6. These vitamins and minerals together play out the magical benefits of saffron.[/vc_column_text][martfury_empty_space height=”50″][vc_custom_heading text=”Recommended Items” font_container=”tag:h2|font_size:20|text_align:left” use_theme_fonts=”yes” el_class=”semibold”][vc_column_text]Both of these assumptions, of course, could be entirely false. Self-censoring is firmly rooted in our experiences with mistakes in the past and not the present[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column][martfury_products_carousel header=”2″ infinite=”true” products=”sale” cat=””][/vc_column][/vc_row]
