saffron
SAFFRON
Saffron is a spice obtained from the stigmas of the flower of Crocus sativus Linnaeus, commonly known as Rose of Saffron.
One of the first historic references to the use of saffron comes from Ancient Egypt , where it was used by Cleopatra as an aromatic and seductive essence, and to make sacrifices in temples and sacred places. It was used as a remedy to sleeplessness and to reduce hangovers caused by wine. It was also used to perfume baths.
Arabs used saffron in medicine for its anesthetic properties. It was the Arabs who introduced the cultivation of saffron in Spain. Evidence of different kinds assure that saffron was an irreplaceable ingredient in the hispanic-arabic cooking of that age.
During the Renaissance, Venice stood out as the most important commercial center for saffron. In that period saffron was worth its weight in gold, and even today it is still the most expensive spice in the world.
The stigmas of saffron have a high level of moisture, so it is necessary to dry them for its good preservation. This is the process of roasting, in which the stigmas get it definitive aspect: bright red, rigid and without wrinkles.
After the process of roasting, the stigmas of saffron would have 1/5 of their original size. This means that for one kg of raw stigmas we will obtain 200 g of saffron ready for consumption.
For its perfect preservation, saffron is stored in big wooden trunks lined with metal plate inside protecting it from heat, cold and specially moisture.
Saffron is used in the confectionery and liquor industries; this is its most common use in Italy. izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of color and flavor. they often crumble and pre-soak saffron threads for several minutes prior to adding them to the dishes. threads are tossed into water or sherry and left to soak for approximately ten minutes. This process extracts the threads' color and flavor into the liquid phase; powdered
Saffron is a spice obtained from the stigmas of the flower of Crocus sativus Linnaeus, commonly known as Rose of Saffron.
One of the first historic references to the use of saffron comes from Ancient Egypt , where it was used by Cleopatra as an aromatic and seductive essence, and to make sacrifices in temples and sacred places. It was used as a remedy to sleeplessness and to reduce hangovers caused by wine. It was also used to perfume baths.
Arabs used saffron in medicine for its anesthetic properties. It was the Arabs who introduced the cultivation of saffron in Spain. Evidence of different kinds assure that saffron was an irreplaceable ingredient in the hispanic-arabic cooking of that age.
During the Renaissance, Venice stood out as the most important commercial center for saffron. In that period saffron was worth its weight in gold, and even today it is still the most expensive spice in the world.
The stigmas of saffron have a high level of moisture, so it is necessary to dry them for its good preservation. This is the process of roasting, in which the stigmas get it definitive aspect: bright red, rigid and without wrinkles.
After the process of roasting, the stigmas of saffron would have 1/5 of their original size. This means that for one kg of raw stigmas we will obtain 200 g of saffron ready for consumption.
For its perfect preservation, saffron is stored in big wooden trunks lined with metal plate inside protecting it from heat, cold and specially moisture.
Saffron is used in the confectionery and liquor industries; this is its most common use in Italy. izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of color and flavor. they often crumble and pre-soak saffron threads for several minutes prior to adding them to the dishes. threads are tossed into water or sherry and left to soak for approximately ten minutes. This process extracts the threads' color and flavor into the liquid phase; powdered