Saffron is a spice derived from the flower of Crocus Sativus. This is the most expensive spice in the world because of its herbal features and culinary value.
Saffron has a high price because from the cultivation process to harvest, all must be done by hand. Each saffron flower has only 3 red pistils (female flowers) that can be used, and yellow pistils (male flowers) are not worth using as a spice. To make 1kg dried Saffron will lose 100kg Saffron flowers equivalent to 170,000 flowers, and must use hands to separate each pistil to get saffron. Flowers must be picked in the sun, but limit the sunlight to avoid losing the fragrance.
1. Herbal properties of Saffron
- Picrocrocin is the main element that makes up the bitter taste of saffron which is easy to create appetite.
- Crocin and Crocetin are bright red pigments which is the main element to create saffron color for its antioxidant and cardiovascular properties.
- Safranal is the main element making up the aroma of saffron is very beneficial for the eyes.
2. Culinary value
Saffron contains more than 150 smelly volatile compounds, often for marinating fresh meat or brewing with dry rice. The distinctive scent of saffron is the faintly dry scent of grass with a hint of sweet honey. Pure Saffron is red with a deep purple color. Due to its rich flavor and aroma, just a little saffron is enough to color and scent a whole pot of food.
Saffron is almost an indispensable ingredient in European cuisine. Sweet pastries with milk, Italian risotto rice, bouillabaisse fish soups of southern France, Portuguese stuffed veal, Greek grilled lamb meat as well as Spanish paella, all of them use saffron as a spice. Spain chose Paella to make a national special dish because the things served on the table only had two colors: fresh gold of saffron and the red of the peppers (poivron), the noble symbol of the color of the Spanish flag.
3. How to distinguish fake Saffron and pure Saffron
Soak Saffron in warm water or milk, if the liquid turns yellow immediately it is fake Saffron. Pure Saffron soak in milk or warm water at least 10 -15p before turning into a yellowish-red or dark yellow, then there is a scent spread out
4. How to preserve Saffron
Saffron has elements that are volatile and easy to lose flavor. So keep saffron in a sealed glass jar in a cool, dry place, away from the sun.
According to the FDA, adults are advised to use 0.1gram saffron (equivalent to about 50 fibers) per day (3gr per month). The maximum dosage is as follows:
- No more than 0.1 grams per time
- No more than 0.3 grams per day
- No more than 9gr per month
Note: Using saffron with too high doses up to 15gr / time can cause poisoning and danger.