Saffron is one of the most expensive spices in the world. Getting hold of it is a miracle, if we can afford it, of course. And yet, if we have the pleasure of owning it, do we know how to store saffron for a longer period of time? We also need to know how to properly handle it while adding it to our favorite dishes.
Saffron is so expensive because it requires a lot of manual labor. It is obtained from the stigmas of the saffron crocus. This spice is included in the recipes of some of the most expensive and luxurious dishes in the world. Saffron can be added to almost all types of dishes - rice dishes, soups, stews, sauces, almost all types of meat.
Saffron can also be used in pastries and baked goods. Saffron can also be combined with other spices such as garlic, thyme, tomatoes, ginger and lemon, and it is important not to add too much of it along with the other spices, so that they flavors don't overpower each other.
To cook with saffron, you must first determine how much you will need for a given dish. Most often, 4 to 6 saffron threads are used for one serving. However, you should not use too much of it, because it can make the dish you are cooking have a bitter taste.
Before you start cooking with saffron, you should soak it in a warm liquid for 20 minutes. You can use broth, water, milk, alcohol, lemon juice - it depends on the recipe you are preparing.
You should crush the saffron with a spoon, this way the color and aroma of the saffron are released. Then add it along with the liquid in which it was soaked to the dish you are cooking.
If you want to enhance the taste and aroma of saffron, you can heat it in the microwave for 2 minutes in a suitable container or you can use a dry pan on the stove. Then grind it in warm water.
Saffron is stored in a cool, dry place that is protected from sunlight. If stored properly in a well-closed container, saffron will retain its qualities for a longer time.
The threads of saffron, which are of good quality, are whole, dry and dark red in color, which is due to the fact that it has a low crocin content.
If you store the spice incorrectly, you may see that the threads change color, become lighter, this means that saffron loses its aroma.
Saffron is from the Perunaceae family. The plant itself is called saffron for short. It has a bitter taste and a smell of iodoform or hay. This is due to the chemicals picrocrocin and safranal. Saffron also contains the carotenoid pigment crocin, which gives food its rich golden-yellow color. Because of these qualities, saffron is one of the most sought-after spices in the world.
Check out some of our favorite saffron recipes.
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