The spice was known to Bulgarians until the beginning of the 20th century, after which it was forgotten. As a spice, the dried licks collected from the flowers of the sown saffron are used.
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Saffron does not come close in taste to any other spice and cannot be substituted or copied. It is very useful for humans and is widely found and has a number of health-promoting properties.
Saffron belongs to the family of iris plants and to the genus Crocus. The spice is obtained from the tiny ocher stigmas of a special, intensely purple crocus (Crocus sativus). Grown in the Mediterranean with a focus on North Africa, Asia Minor and Spain.
Saffron is not only the most expensive spice in the world, but also one that has a wide variety of positive effects. Even in ancient times, saffron was considered a luxury item for gods and kings. Not only in terms of its properties as a spice, but also because of its positive effects on the attitude towards life.
It contains antioxidants, essential oils (safranal oil gives the taste and aroma of saffron), carotenoids (a-crocin gives the golden yellow color, lycopene, beta-carotenes and others), vitamins (vitamin C, vitamin A and B complex vitamins) and minerals (potassium, calcium, magnesium, manganese, selenium and others).
Saffron has anti-inflammatory, antiseptic, brain toning and immunostimulating effects. Preparations made from saffron are used in the treatment of depression, against seizures, to improve digestion.
Used as a spice, saffron has a slightly bitter taste, semi-sweet, with a hint of honey, with the aroma of the sea, flowers, perfume and hay. It gives foods a bright yellow-orange color. Because of this, it is widely used in Arabic, Central Asian, European, Indian, Moroccan and Iranian cuisines. It is used to flavor and color light broths, vegetable soups, rice, seafood, all types of meat.
Dry saffron threads can be added directly to the dish, it is good to crush them in a mortar or rub them with your fingers. Another option is to soak them for ten minutes in warm water or broth and then add the liquid to the dish. Saffron should be dosed very carefully. 3-4 strands are enough for one serving. An overdose can make the dish bitter.
Saffron is difficult to combine with other spices. The rich aroma and specific taste will be felt better if used alone. A pinch of quality saffron is enough to saturate a meal for four with color, aroma and flavor.
Saffron is a versatile spice, it goes well with sweet and savory dishes. It is especially suitable for rice, potatoes, tomatoes, sauces, broths, vegetable soups, fish and seafood, all types of meat. In confectionery, it is used for cakes, puddings, creams, ice creams, fruit jellies.
100% BIO Saffron (Safranum).
As a spice for culinary use.
Packing: 1 g