Saffron Spanish 1g
Saffron is the most expensive spice on Earth. This is because of the labour involved in growing and harvesting the spice. Saffron is the red-yellow stigma of the crocus flower and must be hand-picked during short annual flowering seasons. Each flower produces only three stigmas, so it takes approximately 150 flowers to yield just one gram of dry saffron threads. Luckily, very little saffron is needed for cooking. In fact, too much can make food bitter.
Imitation saffron is rampant in markets around the world (especially in Turkey), and even makes its way into Canadian products and stores. In particular, beware of safflower petals, which look a little like saffron, but are nearly flavourless. Any time you see a big quantity of “saffron” (more than a couple grams) for an overly reasonable price, it’s almost certainly safflower.
Fresh saffron has a distinctive earthy smell and flavour and imparts a bright yellow colour to food. Saffron is a characteristic ingredient for a number of traditional dishes like bouillabaisse and paella, as well as many risottos. Try adding a few threads to basmati rice with Indian dishes to add a bit of flavour and turn your rice a beautiful golden colour. When adding saffron to a dish, add to a bit of liquid first to draw out the colour, or grind to a powder if no liquid is being used. Adding early in the cooking process gives more colour, adding late gives more flavour.
This spice is a powerful antioxidant and is neuroprotective. It is used for a variety of conditions: vision health, urinary problems, menstrual disorders regulation, antidepressant, anticancer, aphrodisiac, teething, and to mitigate the effects of insomnia.
Saffron is the most expensive spice on Earth. This is because of the labour involved in growing and harvesting the spice. Saffron is the red-yellow stigma of the crocus flower and must be hand-picked during short annual flowering seasons. Each flower produces only three stigmas, so it takes approximately 150 flowers to yield just one gram of dry saffron threads. Luckily, very little saffron is needed for cooking. In fact, too much can make food bitter.
Imitation saffron is rampant in markets around the world (especially in Turkey), and even makes its way into Canadian products and stores. In particular, beware of safflower petals, which look a little like saffron, but are nearly flavourless. Any time you see a big quantity of “saffron” (more than a couple grams) for an overly reasonable price, it’s almost certainly safflower.
Fresh saffron has a distinctive earthy smell and flavour and imparts a bright yellow colour to food. Saffron is a characteristic ingredient for a number of traditional dishes like bouillabaisse and paella, as well as many risottos. Try adding a few threads to basmati rice with Indian dishes to add a bit of flavour and turn your rice a beautiful golden colour. When adding saffron to a dish, add to a bit of liquid first to draw out the colour, or grind to a powder if no liquid is being used. Adding early in the cooking process gives more colour, adding late gives more flavour.
This spice is a powerful antioxidant and is neuroprotective. It is used for a variety of conditions: vision health, urinary problems, menstrual disorders regulation, antidepressant, anticancer, aphrodisiac, teething, and to mitigate the effects of insomnia.
Saffron is the most expensive spice on Earth. This is because of the labour involved in growing and harvesting the spice. Saffron is the red-yellow stigma of the crocus flower and must be hand-picked during short annual flowering seasons. Each flower produces only three stigmas, so it takes approximately 150 flowers to yield just one gram of dry saffron threads. Luckily, very little saffron is needed for cooking. In fact, too much can make food bitter.
Imitation saffron is rampant in markets around the world (especially in Turkey), and even makes its way into Canadian products and stores. In particular, beware of safflower petals, which look a little like saffron, but are nearly flavourless. Any time you see a big quantity of “saffron” (more than a couple grams) for an overly reasonable price, it’s almost certainly safflower.
Fresh saffron has a distinctive earthy smell and flavour and imparts a bright yellow colour to food. Saffron is a characteristic ingredient for a number of traditional dishes like bouillabaisse and paella, as well as many risottos. Try adding a few threads to basmati rice with Indian dishes to add a bit of flavour and turn your rice a beautiful golden colour. When adding saffron to a dish, add to a bit of liquid first to draw out the colour, or grind to a powder if no liquid is being used. Adding early in the cooking process gives more colour, adding late gives more flavour.
This spice is a powerful antioxidant and is neuroprotective. It is used for a variety of conditions: vision health, urinary problems, menstrual disorders regulation, antidepressant, anticancer, aphrodisiac, teething, and to mitigate the effects of insomnia.
Please note that Rooted Kitchen is a supplier of natural dried herbs, spices and ingredients. Information on this website is compiled from various sources for educational purposes only and should not be used to treat or diagnose any medical condition. Please consult your doctor or a qualified healthcare professional for additional insight.