The real saffron is a delicacy extracted from the flower pistil of the Crocus Sativus Linn species. Unlike turmeric, a plant of the ginger family, it is counterfeit worldwide, as its cultivation process – which lasts for a period of one or two months annually – makes it costly. The real saffron is found in two ways: in stigma, which means the female part of the flower that receives the pollen, and in powder.
To find out the authenticity of the ingredient, do the following test: put a string or powder product in your mouth. Fake saffron has little aroma and flavor. The real has a fruity and floral smell and must be sweet and bitter at the same time.
How to use:
– Saffron is an indispensable ingredient in paellas, risottos, soups, and Mediterranean dishes. It is great to combine with potatoes, mushrooms, rice, and eggs.
– The aroma and flavor match all meats. It is added to white meats, such as chicken, seafood, and fish, so that its color stands out.
– To loosen color, taste, and aroma, soak 15 minutes before preparing the dish. To avoid loss of flavor with heat, the ideal is to add part of the saffron at the beginning of cooking for better color extraction and the rest at the end to highlight the aroma. You can dilute saffron in water, broth, milk, alcohol, and acidic juices. Avoid mixing directly with fat, where it does not dissolve well.
Spice is known mainly for antioxidant and anti-inflammatory functions, but that is not all. Know more:
Saffron, also known as turmeric, turmeric, and yellow ginger, is an Asian plant belonging to the ginger family. It is from its dry and ground root that the spice is obtained – widely used for culinary and medicinal purposes.
With an earthy flavor and slightly spicy, saffron is widely used to intensify the flavor of various recipes, such as sauces, types of rice, meats, and others. In medicine, it is known mainly for its antioxidant and anti-inflammatory properties. These properties are due to curcumin, which gives saffron an intense yellow-orange color.
Curcumin is a micronutrient with an antioxidant function, that is, it protects the body’s cells against various diseases, strengthening the immune system.
But not only that. We have prepared a list with several other benefits of the spice. Check out:
Help in controlling blood pressure (it is rich in minerals, such as potassium)
Improves immunity (contains vitamin C)
Helps in the formation of brain cells. Contains vitamin B6 (pyridoxine), which participates in this process.
Prevents anemia (contains iron)
Strengthens bones and teeth (contains calcium)
Helps control glucose (contains magnesium, which participates in glucose metabolism)
Helps with proper bowel function (contains soluble fiber)
Has antimicrobial, antifungal, and antiseptic action (action of curcumin
How does saffron taste?
The taste of the saffron spice has its own characteristic note. You could describe it as slightly bitter and a bit sluggish, almost dry. In addition, it never tastes sweet, if it is fake.
How do I recognize false saffron?
Often the so-called safflower (Carthamus tinctorius) is sold instead of Crocus sativus. The flower color is extremely similar to that of the saffron crocus. The fake is betrayed by the smell. It just smells completely different from the real product. However, if the fake is a mixture of the two plants, it is very difficult for a layperson to determine. However, some important clues can be used to distinguish real from false: appearance, taste, price, and smell.
The color of the real saffron crocus’ stylus is unmistakable, and it does not fade if the parts of the plant are placed in water.
After being soaked in real water, the water has a yellow color, and in real life, a dark, red color. Another characteristic is the taste of saffron. How does saffron taste? The taste of saffron is bitter. On the other hand, the smell is sweet with notes of honey, tobacco, and vanilla. As a rule of thumb, the real spice smells sweet, but tastes bitter.
Linda DeCann is US based pursuing her career as brand ambassador. Previously she has helped hundreds of start-ups to build and retain customer’s base. She earned her bachelor’s degree from UT Austin in science and technology management. She has considerable research experience in food and nutrition’s, and enjoy writing food-nutrition’s articles for general readership. Linda’s passion is connecting with people through food and technology to help them to lead healthier, more balanced lives. Linda also loves cooking in her spare time, going out watching movies, reading books, staying active and writing fiction. Currently she is working with a new start-up Spicy Organic, they offer the best and high-quality organic spices and herbs sourced these ingredients directly from certified organic growers around the world.