SAFFRON – Red gold of Gastronomy

From the Spanish paella and the famous bouillabaise from southern France to Italian and Indian rice, saffron is a spice without which the world’s cuisine would not be the same. We invite you to discover more about the “red gold” of gastronomy.

SAFFRON - Red gold of Gastronomy

  1. It is the most expensive food in the world

At a price of between 2,000 and 10,000 $ / 500g, saffron is not only the most expensive spice in the world, but also the most expensive food, more expensive than caviar, Kobe beef, balsamic vinegar. But a little bit can completely change the taste of a meal or cake.

  1. For 1 kg of saffron, it takes 130,000-250,000 flowers

Each flower produces only 3 stamens, which are picked by hand and then dried. For one gram of saffron powder, a few hundred fine fibers are needed. The good part is that for a perfect flavor you only need very little saffron, otherwise you will get a bitter taste.

  1. Has the most beautiful origin

Delicate saffron shoots are, in fact, the stamens of a flower (Crocus sativus), a relative with the brand. Beware, however, not all Crocus flowers produce saffron, and some of them are even poisonous.

  1. It is called “red gold”

It is one of the most precious ingredients in the culinary world.

  1. Behind this spice, there is a titanic work

Each flower, which blooms only once a year for a week, produces 3 stamens that must be gently hand picked, then dried, again very delicate. This is also explained by the high prices of saffron.

  1. Where it comes from

96% of global saffron production comes from Iran. Saffron has been introduced in Europe through Spain since the 14th century, and today the country owns 70% of the world market.

  1. Attention to counterfeit saffron

The saffron will always be expensive. If you see it at very low prices, it’s better not to buy it. False saffron contains chemicals and has not the same flavor at all. Good saffron will nip your nose even with a plastic bag 🙂 To go for sure, buy only saffron from Iran (the best) or from Spain.

  1. Saffron is a long-term investment

You invest a fortune in a spice, but you can sit still: the saffron lasts over 2 years in your kitchen. Just keep it in a cool, dark place.

  1. For the most intense flavor, try saffron tea

The saffron releases its flavors when it comes into contact with hot water. It takes about 20 minutes, then the yarn continues to release color and smell in the next 24 hours. That’s why many saffron preparations have a better taste the next day.

  1. Saffron must be prepared before it is added to the food

The flavor of the saffron is released to heat, so the rosita fibers should be soaked in warm liquid before they are added to the food. You can use water, milk or wine, and the resulting liquid will be added to the food for the end of the cooking interval. Do not put the saffron  directly in oils or other fats so that its flavor will not be released.

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