Crocus sativus
Family: Iris (Iridaceae)
Synonyms: Saffron, crocus, azafran
Forms of use: blossoms, dried, whole or ground
Origin: Saffron is native to western Asia and is cultivated in India, China, Iran and Iraq as well as throughout the Mediterranean region, particularly Spain. The best saffron is supposedly from the “La Mancha”plateau.
Aroma: saffron tastes acrid, bitter or piquant and tints food yellow.
Use: saffron is used to color cakes and sweet baked goods. However, saffron is crucial in many classic piquant dishes such as Spanish paella, French bouillabaisse and Italian risotto alla Milanese. It is added to many Arab rice dishes and goes well with lamb, poultry and fish. Saffron seasons very nicely and colors food attractively.
Buying/storing: Saffron is available in fibers or ground. The fibers are preferable because they remain aromatic longer. Besides, you can be sure that you bought genuine saffron it you buy it in the fiber form. It should be stored in an air-proof container in a dark, dry place.
Properties: Saffron is a type of crocus. Its blossoms are lilac and bloom from September to October. Its leaves are long, narrow and similar to grass. The saffron petals of the blossoms are nipped off manually during their six-week blooming time. They must be dried as quickly as possible and they lose about 80 percent of their original weight during the process. About 200,000 to 400,000 petals are needed for 1 pound of saffron spice. Saffron is, therefore, available only in small quantities at a relatively high price even today. A dish flavored with saffron is definitely a special treat.
Mythology: It is said that the ancient Phoenicians baked cakes spiced with saffron in honor of the goddess of love when they wanted to be lucky in love. The Roman Marcus Aurelius allegedly bathed in saffron water because it tinted his skin and increased his virility, or so he believed!
Medicinal use: Doctor Dioscorides from Asia Minor described the therapeutic effects of saffron in his work “Demateria medica’ published in about 60-78 AD. It was thought to be a diuretic, helpful for calming inflammations and was mixed with water and used for ëye and ear effusions. Heart-strengthening and aphrodisiac effects of saffron were known before Christ and it was used as a hallucinogen and opium substitute as well in Asia Minor, Egypt, Greece and Italy.
Did you know……..?
Saffron is the most expensive spice in the world today, prompting the innovation of the cheaper substitutes and supplements to saffron powder such as safflower, safflower seeds, thistle oil or turmeric. Cutting saffron was punished with death by burning in Nuremberg during the Middle Ages. Seasoning with safflower is common in the Arab world today and many tourists buy it in bazaars as a cheaper version of saffron. Highly prized saffron fibers are dark red and they feel elastic or flabby. Their typical yellow color changes only when diluted in water.
TIPS FOR COOKING:
You obtain the finest aroma when you crush the saffron fibers with a mortar. Saffron powder can be added directly to dishes.
IMPORTANT WARNING:
Saffron consumed during pregnancy can cause miscarriage. It has narcotizing effect if consumed in larger quantities and even a small dosage of 2-2 ½ teaspoons can be fatal.
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