saffron price per kiloWhat is saffron?It is a spice extracted from the flower of Crocus sativus from which we will have recovered and dehydrated the three red stigmas whose length is about 3 cm. cultivated by civilization minoan 3 years ago, it spread throughout the Middle East and Asia and is grown today mainly in Iran, the world's leading producer.
Offering a characteristic bitter taste reminiscent of hay, it is endowed with a coloring agent, the crocin, which gives an orange-yellow tone, close to egg yolk, in the dishes where it is used.
Characteristics of saffron
- Antioxidant;
- Relaxing;
- Stimulates digestion;
- Rich in iron and magnesium;
- Source of vitamin B6.
Saffron is a high calorie spice if you consume 100g (352 Cal/100g); however, consumption is of the order of a pinch, therefore to be put into perspective. Likewise, it is rich in minerals, trace elements and vitamins…per 100 grams.
How to choose the right organic saffron?
SAFRANIn general, powdered saffron should be avoided. Unfortunately, due to the very high price of this one, powdered saffron is very rarely pure and often mixed with sweet paprika or red turmeric. Some unscrupulous producers even cut it with crushed brick, chalk...
It is therefore much better to opt for filament rudder and carefully observe the end which is flared in a characteristic way.
You have been warned! also with too cheap saffron. Some producers, to bring down prices, coat the filaments in oil or honey, then sprinkle it with red mineral powder. The objective is to make it heavier in order to bring down the price per kilo… Saffron is rare, expensive, and too low a price is generally characteristic of a modified product.
To identify genuine saffron, take a filament and rub it between your wet fingers. Real saffron colors in golden yellow and not in red.
Use of saffron in cooking
To make the best use of the rudder filaments, it is best to brew it in a small amount (one glass) of hot water, but not boiling, for about 1 hour. For dosing, it takes 1 to 2 pistils (3 to 6 filaments) per person. A pistil (3 filaments) weighs about 0,01 g. You will incorporate the infusion in the middle or end of cooking in your preparations.
benefits of saffronSaffron is a spice of excellence, she enters the composition of well-known recipes such as paella or bouillabaisse and is a major ingredient in all oriental and Mediterranean cuisine. In Iran, it is used excessively, especially in the traditional Chelo Kebab Koobideh.
It is an excellent companion to white meats and vegetables, like turmeric to which it offers an excellent alternative in all the recipes where it is found.
It combines exceptionally well with honey and in fact also has found its place on our plates dessert or pastry, as in Switzerland where we prepare the classic cuchaule (saffron milk brioche).
The origin of saffron:
The origin of its name is disputed. Some sources would say that saffron derives its name from the Latin saffron, itself from Arabic asfar, which means yellow, when others argue that the name comes from the Persian word zarparan, which could literally translate to gold feather.
