By: Ozren Podnar and Vanda Bezmalinović |
Saffron - the king of spices |
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The spice saffron has been known since ancient times.
It was used in Mesopotamia 5000 years ago, and is even mentioned in the Bible.
Saffron is a symbol of wisdom and wealth, material as spiritual both.
The name comes from the Persian word za'faran, which translated literally means "be yellow".
It is known as the most expensive spice in the world.
Saffron (Lat. Crocus sativus) is obtained from plants of the family Iridacee which has a short bloom season - just three weeks of the year. The manufacturing process of this spice is hard, so his price per gram ranges between 4 and 14 EUR.
Saffron is a valued spice that is used in almost all around the world, and it is often called the "king of spices".
Although best known as a spice because of its characteristic yellow color, it is also used as a natural colorant in the food industry and for medical purposes.
Usually, saffron pistils are used, but its petals can also be used in medical purposes.
Healing properties of saffron
Saffron has a long history of medicinal use, and is mentioned even in the oldest Ayurvedic scriptures.
For example, saffron tea is used for treating depression. Studies have shown that regular consumption of this tea, or saffron spice, promotes a feeling of happiness.
Research confirms that its antidepressant effect is comparable to the antidepressant Prozac, as it raises the level of serotonin in the brain.
This spice also has anti-carcinogenic properties - substances crocin, safranal and picrocrocin found in saffron inhibit the growth of cancer cells.
Saffron is used to improve circulation and for healing bruises. It also regulates cholesterol and triglyceride levels in the blood.
This spice helps in atherosclerosis, arthritis and asthma treatment.
Saffron improves vision and successfully neutralizes the most common causes of vision impairment and blindness in the elderly people.
This spice strengthens the immune system and increases vitality. The compound safranal is a powerful antioxidant that fights free radicals - compounds responsible for cell aging.
Saffron relieves premenstrual symptoms and alleviates abdominal pain.
It is used as a remedy for kidney disease, regulates digestion, and alleviates headaches, migraines and dizziness.
It is effective in treating acne, warts and other skin diseases. Relieves cramps, and can also be used as a diuretic.
Although studies have indicated great therapeutic value of saffron, it is recommended to take small quantities of it – up to 200 mg a day.
Saffron:
- helps with anxiety and depression
- has anti-carcinogenic properties
- regulates blood cholesterol and triglycerides
- is a natural aphrodisiac
- keeps eye health
- protects against free radicals
- relieves menstrual problems
- helps with many skin problems
- strengthens the immune system and increases vitality
Saffron in cuisine
Although used as a medicine and dye in the past, saffron is now mostly used in the restaurant industry.
It has intensive odor, slightly bitter taste, but a quarter teaspoon is enough to give flavor and color to food.
Saffron found on the market is packed in very small quantities, in the form of dried fiber or grinded.
It is kept in a closed container in a dark, cool place, and the shelf life is three years from the date of packaging.
Typically used in the preparation of sweets and dishes with rice. In Italy it is used for seasoning risotto Milanese, while the Spaniards use it to enrich the taste of their traditional paella dishes.
Saffron goes well with vegetable soup, potatoes and peppers.
Due to its specific yellow color, it holds a special place among the spices that are used for coloring pastry or cheese.
Recipe - brown rice with saffron
Ingredients
- 3 tablespoons of extra virgin olive oil
- 100 g of onions
- ½ teaspoon of grinded coriander
- -½ teaspoon of grated Muscat nut
- ½ teaspoon of grinded cardamom
- 1 teaspoon of saffron
- 500 g of brown basmati rice
- 1 liter of water
- salt
Preparation
- Fry onions and all spices, except saffron, on heating oil.
- Mash the saffron in a separate bowl and add it to the port.
- Briefly stew the mixture, add the washed rice and water.
- Cook for another 35-40 minutes in the half covered pot over a mild fire.
Serve with seasonal salad. Before serving, cover the dish and leave it for 5-10 minutes.
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