The spicy spice saffron has long been famous for its beneficial properties. It not only gives the dishes a unique aroma and taste, but also tones, rejuvenates the body, is used in many traditional medicine recipes, is used in cosmetology, ophthalmology (plant extract is added to eye drops), recognized as a natural aphrodisiac, antidepressant. Features of its application are associated with the chemical composition of the plant, and the high price of spices is due to the laboriousness of the processes of growing, harvesting, and manual processing of raw materials for its manufacture.

What is saffron

The spice saffron, which is famous all over the world because of its high prices, is made from the stigma of the flowers of the saffron plant, better known by its Latin name - crocus. It is a flower from the genus of perennial bulbotube grassy Iris, short, with narrow leaves and tubular single flowers of yellow or blue. Flowering area includes the Mediterranean, Middle East, Central and South Asia.

The richest history of this spice, a wide range of uses, the labor intensity of production contribute to the growth of demand and prices for this product. To get one kilogram of saffron, you need to grow and manually process about 200 thousand plants, because one crocus flower produces only three stigmas, which are used to make spices.

The historical origin of the spice is the Middle East, the word "saffron" is of Arabic origin, translated as "yellow leaf". Oriental priests used the plant in religious ceremonies, in ancient Greece it was considered the strongest aphrodisiac, pistils of flowers were added to the water before taking a bath, and they were covered with bed. The spice was originally brought to Europe by Italian and Swiss traders, for some time Swiss Basel became the center of crocus cultivation. Today, about 90% of the world crop is grown in Iran.

Where use

Saffron is not only an exquisite spice that gives the food and drink a rich, bitter taste and a strong unusual flavor, although cooking is the most famous area of ​​its application. Since ancient times, the grass and flowers of crocus have been used by folk healers, since the plant has a unique chemical composition that determines a number of its beneficial healing properties.

Since ancient times, there have been known methods for producing orange dye from crocus flowers, which was first used to dye fabrics, and in the modern world they are used in food production and in the manufacture of expensive hair dyes. Essential saffron oil is used in the preparation of masks for the skin, because the plant contains natural antioxidants with pronounced anti-aging properties.

Cooking Application

The most famous field of application of spices is cooking. Spice used in most cuisines of the world in the preparation of a wide variety of dishes and drinks. In the East and in Asia, these are pilaf or other rice and pea dishes, as well as milk-based beverages. In Europe, seasoning is added to meat dishes, broths, fish dishes, seafood, and vegetable snacks. The spice is used in the confectionery industry to impart an interesting taste to sweet pastries and desserts, in the manufacture of cookies, cakes, and cakes.

Cooking saffron is not only a way to give food an unusual original taste. The spice has the effect of a preservative - food cooked with its addition preserves excellent taste and nutritional qualities for several days. Spice is also used in the production of alcoholic beverages, to give various liqueurs and cocktails a subtle, specific aroma and an original color tint.

Before adding to the cooked dish, saffron threads are slightly fried on high heat for 30-60 seconds, crushed into powder, mixed with a teaspoon of water or milk. With this preparation, the aromatic and taste properties of the spice are released more strongly. Combine spice with other spices is not worth it, add it to the roast, soup and other hot dishes need a couple of minutes before the end of heat treatment. Saffron powder is put into the dough at the kneading stage.

Natural saffron has a pronounced pungent smell, gives the finished dish or drink a slightly bitter aftertaste. It should be added carefully - exceeding the dosage specified in the recipe, not only can spoil the pilaf or seafood soup and make it inedible. One-time use of more than 2 grams of spices inside causes a strong poisoning (if we are talking about real saffron).

Seasoning saffron

It is known that saffron (Crocus ordinary) is cultivated in Iran, India, Turkey, Greece, Italy, Pakistan and the United States. The most expensive is the Indian saffron, called Kashmir. Two types of Spanish crocus come close to its price, in third place is not such an expensive, but no less popular Iranian species. Due to the high price of the spice obtained from the dried stigmas of the plant flowers, there are many fakes on the world market for spices. Therefore, it is important to know what a real seasoning looks like, and not to overpay a lot of money for its analogues.

The dried stigmas of the crocus pistils are thin maroon threads that are closer to brown in color. Imereti saffron, which is made from the stigmas of marigolds, and which people often try to sell under the guise of Kashmir saffron, has orange or orange closer to the yellow color. Natural Indian spice in powder has auburn color, so they often try to give out turmeric for it.

In culinary recipes and healing broths, only a few threads of this spice are used. They are enough for the appearance of a dish or an infusion of a characteristic taste and rich color. You have acquired a fake, if a very small amount of spices is not enough to get a tart specific flavor. An excess of natural Indian or Iranian seasoning hopelessly spoil any culinary masterpiece, so it should be added carefully, quite a bit.

Beneficial features

Since time immemorial, spices have been attributed to rejuvenating, stimulating, strengthening and regenerating properties. Powder from the stigmas of crocus is used in cosmetology and traditional healing. Regular addition of a small amount of seasoning in food contributes to:

• rejuvenation of skin cells and the whole body;
• enhance brain activity;
• normalization of the digestive organs;
• strengthening the vascular system, blood purification;
• improving the work of the female urogenital system, regulating the menstrual cycle;
• increased libido;
• recovery of healthy erection;
• restoration of vision;
• normalization of the nervous system.

Due to the flavonoids contained in the plant, it has an antioxidant, rejuvenating effect. Acceptance of tinctures or decoctions with the addition of spices frees the body from toxins and toxins, has a beneficial effect on the liver, removes general intoxication during food or alcohol poisoning. Infusions made on the basis of crocus stigmas, clean the kidneys and bladder due to the diuretic, choleretic action. Saffron infusion helps with cystitis, menstrual disorders, strong menstrual pain in women.

The composition of some drugs for the treatment of eye diseases is an extract of crocus flowers. In folk medicine, lotions with decoction and taking tinctures on the stigmas of the crocus flower inside are recommended for treating about a hundred of various diseases, including the prevention and treatment of urolithiasis and malignant tumors. Regular intake of infusion from the stigmas of crocus contributes to the inhibition of the growth of cancer cells, especially in liver cancer.

Spice is a natural antidepressant. Eating sweet dishes, prepared with the addition of this spice, improves mood, promotes a surge of energy, increase the overall tone of all body systems. Doctors recommend cropping stigmas of crocus with boiling water (1 tsp. Of powder per cup of water), drink one teaspoon three times a day to prevent more than a hundred diseases.

Folk healers recommend the use of an infusion of crocus stigmas in the treatment of conjunctivitis, barley and other inflammations of the eye conjunctiva. Five crushed saffron threads are combined with rose water to obtain a homogeneous slurry and apply compresses with the mixture for 10 minutes twice a day to the sore eye. For the preparation of a rejuvenating mask for the face, hands and neck 1 tsp. spices are mixed in equal proportions with fat sour cream, honey, applied to the skin for 20 minutes.

As a means of improving male potency, increasing sexual desire saffron is added to meat, fish, vegetable dishes in combination with ginger, black pepper. For bouts of insomnia or headache, they make lotions with alcohol infusion of stigmas, or inhale the scent of powder, tied into a canvas bag, for several minutes. Broth with the addition of spices rinse hair with problems with their growth or loss.

Chemical composition

The beneficial properties of spices are due to the chemical composition of the crocus plant. The original color gives the content of crocin - water-soluble carotenoids crocetin. The flavonoid glycoside pyrocrocin and its hydrolysis products give the taste and smell of saffron. The spices contain vitamins of groups B, A, C, PP, a complex of minerals (calcium, magnesium, iron, phosphorus, zinc, potassium, manganese) and essential oils such as safranol, pinene, terpinen, limonene, cineoleum, geraniol, linalool. Caloric content of 100 g reaches 315 kcal due to the high content of carbohydrates (more than 60%).

Contraindications and harm

Apply saffron for therapeutic purposes with caution - the spice can have a strong effect on the body, when taking large quantities can cause severe poisoning (one-time use in quantities of 2 g). It is recommended to refrain from the use of this spice or decoctions based on it:

• women during pregnancy, breastfeeding;
• children under 2 years old;
• people with chronic cardiovascular diseases;
• with violations of blood pressure (especially with hypertension);
• patients with diabetes.

What to replace the saffron

The most common analogues of spices are turmeric and safflower. Unscrupulous sellers are trying to give their powder for saffron, but they do not have enough flavor, characterized by a different shade of orange. Crushed turmeric, compared with the powder from the stigmas of crocus, does not have a reddish tint, its orange color is closer to yellow. Safflower has a much less pronounced aroma. To check the saffron threads for authenticity, two pieces are dipped in three liters of water. Natural spice will color the liquid yellow.

How to store

Spice is sensitive to light, high humidity, easily absorbs odors. It is recommended to store saffron powder or stigmas in an airtight, opaque container. Storage temperature should not exceed 20 ° C. Dry saffron quickly loses its flavor, so the threads need to be ground into powder or a spirit tincture is prepared in a ratio of 1 to 10. If the storage conditions are kept, the spice retains its properties for two years, the loss of a specific smell indicates the loss of taste and healing qualities of the spice.

How much is saffron

The value of the spice and its high cost is associated with the peculiarities of the collection and harvesting of vegetable raw materials. The most expensive spice in the world is made from hand-picked flowers of stigmas, from 170 to 200 kg of raw materials (approximately 10 kg per 1 hectare) are required to prepare 1 kg of spice. The cost of seasoning, depending on the variety of crocuses, ranges from 30 thousand dollars (for the most expensive, Kashmir saffron) to 500 dollars for Iranian, more common, for one kilogram.

Video

Saffron is a spice that represents the dried stigmas of the flowers of Crocus sativus. This seasoning has a strong aroma and impressive coloring properties (yellow).

Many have heard that saffron is the most expensive spice in the world. And indeed it is. On average, retail prices for premium saffron, depending on the place of sale, range from 5 to 10 $ per 1 gram or from 2,000 to 5,000 $ per kilogram.

Why is saffron so expensive?

The answer to this question is quite easy: saffron is an extremely scarce commodity. Only about 300 tons of saffron are harvested worldwide annually, and over 90% of them in Iran.

Moreover, picking saffron is a very time-consuming process. The stigmas of crocus are collected exclusively by hand. At the same time, to get 1 gram of dry saffron (spices), you need to harvest about 150 flowers (one flower contains only 3 pistils, and not all of them reach the store shelves unscathed). Accordingly, for the preparation of 1 kg of saffron, more than 150 thousand flowers are required.

Naturally, the numbers may differ from those indicated, because the harvest from year to year is very different even within the same field. However, we hope that a general idea of ​​these figures can still be obtained.

Is turmeric and saffron the same thing?

Here we will perhaps answer briefly: no, turmeric and saffron are not the same thing. But unscrupulous merchants profitable to sell to ignorant buyers turmeric powder instead of saffron.

You can read more about how saffron traders counterfeit.

Useful properties of saffron

Since ancient times, all kinds of wonderful and healing properties have been attributed to saffron. And there are two reasons for this:

• in the minds of people, such an expensive plant simply cannot be useless
• this spice is really able to adjust the human body to a healthy state (with the right regular long-term use)

We will begin to describe the useful properties of saffron, perhaps, with the most fantastic and not confirmed by science (at least at the moment) ...

The incredible properties of saffron (in the form of slogans and explanations)

Every day I eat saffron - I will soon have a harem!
Some people believe that consuming saffron somehow helps to attract members of the opposite sex (and for some reason both men and women). In theory, this is possible, but in practice it is unprovable so far ...

Saffron - almost potatoes, eat a ton - you grow up a little!
This spice really contains a lot of calories - more than 300 per 100 grams. Saffron has many vitamins and minerals. All this is so. But if we take into account the volumes in which this seasoning is consumed, it becomes obvious that the hopes of replenishing nutrient reserves in the body with saffron are at least vain.

For reference: to cook one cauldron of pilaf (even a very spacious one), no more than 20 saffron "strings" are required (and usually 2-5), which is about 0.05 grams (400 grams of strings are contained in 1 gram).

All the strength of saffron is in less noticeable, but much more effective flavonoids, ethers and glycosides.

Really beneficial and healing properties of saffron

If we talk about the scientifically proven medicinal properties of saffron, we get a very impressive list ...

Many scientists who understand how saffron affects the human body, argue that the use of this spice as an adjuvant can easily speed up the healing process of almost any disease, regardless of its severity.

Body cleansing.   It is reliably known that saffron infusions with honey help cleanse the body of toxins (diuretic, choleretic and carminative effects), neutralizes the effects of radiation and improves the digestion process.

Circulatory system.   Saffron helps to cleanse and renew the blood, as well as strengthen the entire cardiovascular system.

Oncology. Recent scientific studies indicate that crocetic acid isolated from saffron not only prevents the development of cancerous tumors, but also purposefully destroys their stem cells. This means that a spice such as saffron can slow down and even reverse the development of oncology even in the final stages of cancer.

Vision.   The properties of saffron, which theoretically can slow the loss of vision in the elderly and restore vision to the young, are being actively studied.

Nervous system. Using saffron, you can get rid of insomnia. This spice stimulates the restoration of nerve tissue, improves brain function and helps to relax.

Depression.   Saffron prevents the development of depression, gradually returning to a person his natural state of the psyche.

Pain during menstruation.   In addition, seasoning saffron relieves pain during menstruation (antispasmodic effect). Normalizes the cycle.

Outdoor application.   For medicinal purposes, saffron is used for healing burns, removing tumors and treating skin diseases. In addition, this seasoning is widely used in cosmetics.

IMPORTANT!   Our task is to talk about the useful and healing properties of saffron, and not to teach self-healing. It is better to treat diseases with the help of this spice under the guidance of a knowledgeable naturopath, who has extensive practical experience in the use of this tool.

Because the inept handling of such a seasoning as saffron can easily lead to very negative consequences, up to poisoning and even death (unlikely, but still).

Saffron contraindications and harms

Saffron is a concentrated spice that, even in small amounts, can greatly affect the human body.

So, for example, it is believed that a person who has eaten only 0.5 grams of saffron or 200 “strings” (in pure form) has every chance of poisoning. In this case, the degree of consequences of poisoning for the body depends on the state of health and the size of the body itself.

In addition, there is an opinion that saffron so increases the pressure that pregnant women should completely eliminate it from their diet. For increased pressure in this case is equal to bringing the uterus into tone, and this, in turn, can provoke premature birth.

Is saffron so harmful? Everything can be ... Especially if you conduct experiments on yourself with the adoption of large quantities of saffron in its pure form (more than 0.05 g or 20 stigmas at a time).

If we talk about adding saffron to food as a seasoning, then harming one’s health is practically impossible, despite any contraindications.

Saffron or not saffron? Learning to distinguish real saffron

So, with the benefits and harms of saffron, we generally figured out, now let's talk about how to distinguish real saffron from fakes.

Real saffron

We are of the opinion: “It is better to see once than to hear a hundred times” or read (in this case). Therefore, we present to your attention several photographs of this saffron.

Helpful advice: It is better to buy whole saffron stigmas, rather than chopped, crushed or powdered seasoning, in which an unscrupulous seller can pour everything that the soul desires.

On the other hand, if you probably know that this is a genuine product, then why not buy damaged saffron strings a little cheaper ...

Imereti Saffron

When someone offers you to buy Imereti saffron, you should know that marigolds are trying to sell you - also spice, and also yellow.

The main difference between the Imereti "saffron" (marigolds) and real saffron is that marigolds are represented by petals, and not by separate stigmas ("threads").

The aroma also differs, both in essence and in intensity.

If you have some experience, distinguishing safflower from saffron in appearance is quite simple: saffron is a thin stigma, and safflower is an inflorescence and petals (albeit relatively narrow). In this case, the fake color can be very similar to the original.

But safflower has almost no smell. So having opened a box with "saffron", you definitely will not be mistaken.

Man-made and garbage "saffron"

Instead of saffron, dishonest merchants sometimes sell pieces of plastic, reddish-yellow flowers, wire, paper, dried fruit and berries cut into strips that look like saffron.

Especially sophisticated gentlemen can mix fake with real saffron to make it more difficult to determine by smell.

There is only one advice: look at both! Well, feel it, or even put it on the tongue, if the seller allows ...

Low-grade saffron is a broken, excessively yellow and even whitish stigmas - in a word, “non-standard”, which has either lost its presentation and most of its spicy properties, or has never had them.

This is a real saffron, but it's up to you to buy it or not.

You can correctly determine low-grade saffron only if you have repeatedly bought and used premium saffron. If you have no experience, it is better not to buy such a seasoning.

Turmeric and Indian Saffron

Quite often, instead of saffron, inexperienced tourists sell turmeric powder. Sad but true.

Theoretically saffron not quite salable can actually be crushed to a powder state. However, this makes sense only in cases where a very fast use of the spice is expected. If you suddenly encounter such a situation, then pay attention to the smell and color of the powder. It should have a very intense aroma and a reddish tint.

Otherwise, they sell turmeric to you.

If you are offered chopped Indian saffron, and even at a huge discount, then with a high probability you will again want to sell turmeric. It should be borne in mind that saffron is really grown in India. However, powdering a real Indian saffron into the head just won’t come to anyone. So pass by such attractive offers.

The use of saffron. Where do saffron add?

From ancient times, thanks to coloring, as well as various useful properties, saffron is used everywhere and everywhere: from dyeing fabrics and cooking, to incense and ritual sacrifices.

It is unlikely that anyone will be interested in the ritual purpose of saffron today, and the fabrics are now dyed, mainly in factories. Therefore, we will consider only the nutritional use of saffron.

In the food industry, saffron is used for: coloring and flavoring sausages, cheeses, confectionery, as well as liquors and some soft drinks.

But in home cooking, the use of saffron is limited only by the imagination and financial capabilities of the cook. The most popular culinary uses for saffron are:

• side dishes and main dishes of rice (pilaf, paella)
• vegetable and pea dishes, including soups
• meat and fish soups (fish soup, chicken soup, etc.)
• pure meat and fish (stewed, baked)
• milk desserts (yogurt, ice cream)
• baking (pies, pies, cakes)

If saffron is ground into powder, then its smell will become twice as intense. But remember that it is better to grind it just before laying it in the dish, otherwise the aroma and taste will very quickly fade.

For more economical and even use of spices, you can dissolve saffron powder in a warm liquid (milk, water, alcohol) or throw a few whole “strings” (but then you have to wait 10-15 minutes). In this case, the aroma and taste of saffron will be evenly distributed throughout the dish. If this is not done, then there is a chance that someone will not get saffron at all, and someone will not be able to eat your pilaf (for example) due to unbearable bitterness.

Saffron is an antiseptic spice (like almost all seasonings, spices and spices). Therefore, we can hope that a dish with this spice will be stored a little longer than usual (cooked without spices).

How much saffron to add to food? If you dissolve saffron in a liquid, then usually up to about 5 "strings" are enough. Naturally, this recommendation is too generalized, but it helps to determine the extent of the spice.

Well, and finally, we will talk about one original recipe for tea with saffron - kahvi (kehwe, kahwah), about a simplified version of it.
Ingredients: 5-7 "strings" of saffron + several peeled almond nuts.
Preparation: pour all the hot water and wait a few minutes (to taste).

Have a nice tea party!

How to replace saffron in cooking?

If you want to give the dish a yellow tint, then you can replace the saffron with turmeric, safflower or Imereti saffron (marigold).

If you want to get a saffron flavor, then you can not do without saffron. Alas.

Live now with this, as you wish ...

How to store saffron?

Quite often there is the opinion that saffron cannot be stored for more than 2 months, because it “grows old” and loses its spicy and healthy properties. This statement is true only when the saffron is stored in an open container in an ordinary kitchen cabinet (or even above the kitchen table).

If you store saffron in a dry sealed container in a dark place, then its properties are maintained for over a year. Therefore, we recommend pouring saffron out of such a capacity little by little, for a couple of weeks of use. During this time, saffron in the threads will not wither, will not discolor, will not lose flavor and useful properties.

That's all. Thank you for your attention. We hope that saffron will take root in your kitchen ...

Saffron has long been deservedly called "golden" spice, as it is one of the rarest and most expensive spices in the world. Since ancient times, saffron has been equated at the price of gold, it was presented as a luxurious gift to regal persons, tribute was paid with spice, and clothes dyed with saffron were considered a sign of unprecedented luxury. Modern archaeologists still find the objects of painting, made with saffron.

Saffron was sung in poems and legends, and even Hippocrates himself noted its beneficial properties. There is a belief that once upon a time there lived a beautiful young man named Saffron, who dared to anger the omnipotent gods with something, and they turned him into a no less beautiful flower. According to Buddhist tradition, saffron was brought to earth from heaven.

Like it or not, saffron is really a very beautiful tender lilac flower, from which one of the most expensive spices in the world is made. The flowers themselves are interesting because they do not have a stem, and they grow straight from the bulb. The spice is prepared from the stigmas of the flower, and since the flowering time of this almost unearthly creature is only three days, it is necessary to catch all the stigmas at this time. All work is done exclusively by hand, the collected flowers are laid out on the table and from them, again by hand, the stigmas are removed. Then the stigma is dried, and the seasoning is ready. In order to get one gram of spice, you need to collect and process about 150 flowers.. The work is laborious, laborious, and therefore the price of saffron simply can not be cheap. Unfortunately, saffron is very often forged, you can buy real spice only in a specialized shop and not in the form of powder, but in the form of fibers.

But there is one consolation - saffron is very economical. Only one gram of spice contains about four hundred floral stigmas, and for cooking one large dish only 10-15 things will be enough. For coloring two liters of water, only two stigmas are enough.

Saffron in medicine

Since ancient times, saffron has been highly valued in medicine because of its high content of carotenes, essential oils and vitamins. Over four thousand years of use, the plant's effectiveness in treating about 90 different diseases has been discovered.

Stigmas of plants are part of the drugs against cough and whooping cough, used to treat oncology, respiratory and bladder. Saffron has a beneficial effect on the body as a whole, normalizes the immune system, revitalizes and improves the color of the skin.

It is impossible to imagine Tibetan medicine without saffron - the spice is considered the most valuable and indispensable component. No Tibetan incense is made without saffron. Substance serotonin contained in the plant, also called hormone of joy.

In folk medicine, saffron is used as an analgesic and antipyretic agent, as well as diaphoretic and diuretic, improves metabolism.

Cooking Saffron

The spice itself has a strong, intoxicating aroma and a bitter-spicy taste with a hint of honey. Saffron does not fit well with other spices.and its price is too high to fill in the taste of something else. You can't add a lot of it, otherwise the dish will be very bitter, and in large quantities saffron can become a deadly poison. The rate of consumption of saffron - no more than 1 gram per day, exceed this rate is dangerous to health.

If it seemed to you that when spice was added to a dish, it didn’t reveal its flavor enough and you would like to add more, stop! The taste of the spice is revealed in about 12 hours, and ideally in a day. Yes, this is the essence of this exotic princess. If at least a little to go too far with the dosage, any dish is obtained with a steady aroma of pharmaceutical herbs.

To optimize the valuation of saffron dissolved in water or alcohol-containing mixture - it is much easier to measure the right amount of seasoning. Prepare water or alcohol tincture as follows: 1 gram of flower stigmas or powder pour 120 ml of warm water or alcohol-containing liquid. After 15-20 minutes, the mixture can be added to the dishes. If saffron is poured with alcohol, the mixture should be further diluted with water.

Saffron has received the greatest use in the confectionery industry. It is often added to cakes, cookies and various pastries, and creams, jams and mousses get a unique light aroma and spicy taste. In the dough, the spice is added in the batch, and in hot dishes 5 minutes before being cooked.

The word saffron translates as “yellow,” so it is often used as a natural food coloring — it gives dishes a delicate golden color. Spice found active use in the preparation of various alcoholic beverages - as a natural dye and flavoring.

In the East, saffron is an indispensable component for cooking meat dishes, various sauces and gravy. Also, the spice is added to rice, vegetable stews and dishes of valuable varieties of fish.

In Europe, saffron is used in almost all dishes of high cuisine - paella, various soups and delicious desserts, sea delicacies and vegetarian dishes simply cannot do without this king-spice.

And finally, I would like to say that saffron can turn the simplest dishes into a culinary masterpiece, but the main rule in its application is moderation and moderation again, otherwise, instead of a unique taste, only bitterness will turn out, both in the direct and in the figurative sense of the word. . Enjoy your meal!

Healing by the gifts of nature is not more expensive than pills, and the side effects and harm to the body are much less, so the topic of our article is saffron treatment. We will talk about its beneficial properties and contraindications. Unlike cinnamon, caraway or nutmeg, saffron is a plant for many people unknown in practice, although most have heard about its amazing taste and ability to heal.

The benefits of turmeric or ginger are undeniable, but saffron is called the "king of spices".

Crocus is obtained by hand at dawn, collecting stigmas in the morning, which bloom only two weeks a year, and drying them in a special way. 1 ha of plantation gives only up to 20 kg of the finished product. In antiquity, a slave was sold for a pound of saffron.

Why is crocus so attractive, why is it still actively used in traditional medicine and is called the “king of spices”?

It is possible and necessary to use crocus for medicinal purposes due to its unique chemical composition, which is dominated by:

• essential oil with a spicy aroma, which is presented in the form of a bundle of the protocrocin glycoside;
• vitamins of group B, vitamins PP, C, A;
• various microelements - zinc, manganese, iron, potassium, selenium, calcium;
• gum.

The properties and use of saffron are due to its special nutritional value - 100 grams of this spice contains 11.43 g of proteins, 5.85 g of fat, 61.47 g of carbohydrates, and the energy value is 310 kcal.

It is customary to drink spice in the form of decoction, to use essential oil as incense, to enrich creams and masks. What are the healing properties and contraindications of saffron?

What diseases can be cured with saffron

Useful properties for the body:

1. Saffron improves the condition of the gastrointestinal tract, fighting inflammation, normalizing the intestinal microflora, replacing cleansing enema and speeding up metabolic processes.
2. Promotes weight loss by cleansing the body.
3. Soothes, relieves seizures, improves sleep.
4. Makes skin healthier, fresher, reduces wrinkles, improves hair condition.
5. Restores vision by reducing the level of fatty acids in the visual cells.
6. It improves the secretion in the respiratory tract, improves the condition during a cold.
7. It has a certain negative effect on cancer cells.
8. Makes bones stronger, and muscles - more elastic.
9. In combination with honey fights urolithiasis.

You can use saffron essential oil to make masks and creams to treat acne, loose skin, wrinkles, and excessive secretion of the sebaceous glands. Saffron ether is useful for women, its ability to rejuvenate the body has been known since ancient times. Dry powder, when added to culinary dishes, milk or tea, will help restore vision, relieve the condition when:

• depressed
• rheumatism, arthritis and gout,
• cold, bronchitis,
• epilepsy,
• irritable bowel syndrome, flatulence and gastritis.

Saffron Essential Oil Benefit

Crocus essential oil is characterized by active immunomodulatory, rejuvenating, carminative and antispasmodic actions. This esterol is highly active, but it can be used not only for treatment, but also as a preventive measure.

Modern physicians are exploring the anti-cancer activity of saffron oil, and traditional healers have long been practicing the crocus ether in the treatment of oncology. Officially recognized the ability of this ether to increase metabolism, provide a visible anti-aging effect, enhance immunity, normalize hormonal levels during puberty, menopause, regulate the menstrual cycle, remove PMS, treat impotence and infertility.

Saffron oil treats anemia and normalizes blood circulation, relieves heart pain and hangover symptoms. The peculiarities of the effect of saffron on the skin completely repeat the nature of its psycho-emotional impact.

The esterol added by prescription to masks, creams or lotions will give the skin a healthy color, eliminate post-acne blemishes, and give an internal glow effect. Saffron is one of the most effective natural remedies for rosacea, it not only eliminates the vascular pattern, but also improves local blood circulation.

Contraindications

Saffron, as any means of natural origin, can cause allergies and side effects.

Contraindications of saffron:

• high blood pressure;
• children of preschool age;
• pregnant and lactating women.

Saffron helps to improve the tone of the uterus, so the ladies in the position about this plant is better to forget, otherwise there is a risk of premature birth. How to take saffron if you had a heart attack or stroke? Like hypertensives, with a crocus, they better be careful.

Have you made a mask with the addition of essential oil and felt a burning sensation, itching? Did you take milk with saffron, use other recipes, and after two or three hours did you start vomiting, nausea, weakness, or over-stimulation? You most likely have intolerance to crocus. From the use of saffron will have to be abandoned.

Where and how to add

Where to add seasoning so that it is not only tasty, but also healthy? As a seasoning, saffron powder is used in the preparation of dishes from lamb and pork, pilau, muffins and fish soups, cheeses, liqueurs and liqueurs.

Chefs advise before putting crocus in food or drink, fry whole dried stigmas, then grind them and dissolve in a small amount of warm milk. So crocus becomes even tastier, more fragrant and healthier.

You should not mix it with other spices, it will overshadow the taste and smell of any seasoning, except cinnamon, rosemary and turmeric.

Please note that when cooking crocus you need to add before completing the process. Do not overdo it with the amount of spice, otherwise the food or drink will be bitter and may plant the stomach.

Any spice or plant is useful only when their quantity in food or drink does not cause you to have tears and sore throat during the meal. Spices are helpers designed to uncover the taste and aroma of a dish, make it more wholesome and savory, and not drugs with a bitter taste or chemical sweeteners.

Saffron, beneficial properties and contraindications, which we discussed in the article, will become your active helpers in the fight against many diseases. The main thing - do not forget that the benefits and harm of saffron are caused not only by its chemical composition, but also by the reaction of your body to the plant. Start with small dosages and follow the measure in the treatment of gifts of nature.

Saffron is a spice known to mankind for over 4000 years. It is often called red gold, for a high cost that has not declined since medieval times.

The name of the spice comes from the Arabic word “za’faran”, which translated means “yellow” and indicates the widespread use of this spice as a dye. Today, saffron is used mainly only in cooking, and its price is on a par with the price of gold, because in a year it produces no more than 300 tons worldwide.

Saffron seasoning overview

The first traces of the use of saffron were found in the composition of paints for rock painting of the Neolithic period. In Mesopotamia, they began to use this spice food, and the Persians made aromatic oils and perfumes with aphrodisiac properties on the basis of saffron, and also wove saffron threads into fabrics for sacrifices.

Saffron was widely used for medical purposes. So, for the treatment of wounds it was used in the army of Alexander the Great. The Romans, in addition to being used as a medicine, were also used as a spice and dye for skin and fabrics.

Evidence of the high value of saffron in antiquity is its mention even in the Old Testament, as incense, a dye and an element of sacrifice. In the east, Buddhist monks used saffron to dye clothes.

After the fall of the Roman Empire, interest in saffron almost disappeared, and it was revived only in the Middle Ages. In Europe, spice was a sign of high social status and great wealth. At the courtyards was very fashionable clothes and shoes, dyed with saffron. And Henry VIII even forbade his courtiers to use this dye to stand alone against their background.

Saffron flowers, better known as crocuses, were used in Bourbon heraldry. There is even a town in the English county of Essex called Safron in honor of the spice, which brought a large income to the treasury of the state.

Saffron Spread

The Spaniards were the most "quick" and the first began to grow crocus for the production of saffron for export. And today, Valencia, the Balearic Islands and Andalusia are the owners of the largest plantations of this plant.

Cultivation and production of saffron are also widespread in Italy, France, Iran, Turkey, Pakistan, Greece, China, New Zealand, Japan, the USA and the Transcaucasian states. It has been observed that in those countries where this spice is widely consumed in food, diseases of the heart and blood vessels are much less common.

Noteworthy is the fact that, depending on the place of production, tastes and properties of saffron differ. The most valuable and expensive Spanish saffron, as it has the richest aroma and rich flavor.

But Indian and Greek saffron can "boast" the longest shelf life. The spice produced in Italy is characterized by a strong smell and strong taste. The cheapest is saffron produced in Iran.

Saffron growing house

The high cost of saffron is due to two main reasons:

• The complexity of growing.
• Incomparable taste, aroma and healing properties.

Saffron is a dry stigma of crocus flowers or purple seed (Crocus sativus). This plant blooms once a year for 2-3 days. Gather flowers on the first day of flowering at dawn and only by hand.

The weather should be dry and windless. The stigmas of the collected flowers are also pulled out by hand and quickly dried in the sun, on fire or in special dryers. The quality of the spice depends on the speed of its collection and drying.

To obtain 1 kilogram of spices, stigmas of hundreds of thousands of saffron flowers are needed. In the first year, the plantation of these flowers can yield no more than 5–6 kilograms per hectare, in the following years - around 20 kilograms. At the same time, the plantations need to be renewed every 3–4 years, since the period of life of these plants is rather small. Saffron is propagated by dividing the bulbs.

Saffron useful properties

About the unique effect of saffron on the human body is known from ancient times. Under its action in the body produces serotonin, better known as the "hormone of happiness."

This explains his ability to save from pain, melancholy and depression. Once women of noble birth took saffron tincture for pain relief of childbirth. And, all known, Cleopatra took baths with saffron to preserve youth and excellent skin appearance.

According to Ayurveda, saffron is useful for everyone. The spice has a tonic effect and improves the nutrition of the cells of the whole organism, and especially blood, plasma and nerve cells. Thanks to its tonic, analgesic and regenerating effects, saffron has been used in the treatment of more than 90 diseases.

It contributes to the normalization of digestion, strengthening the organs of the respiratory system and sensory organs, increasing potency, normalizing the menstrual cycle. It is also used for infertility, neuralgia, heart disease, convulsions, to cleanse the kidneys, liver and lymph, and even to improve the complexion.

Modern medicine uses saffron and its beneficial properties for the manufacture of various tinctures, tinctures and eye drops. Both antimutagenic and anticarcinogenic properties of crocus have been established. The use of saffron powder with milk improves memory and stimulates the growth of brain tissue, and, in a mixture with honey, promotes the fragmentation of kidney stones.

All the beneficial properties of saffron due to its richest composition. So stigmas spices contain thiamine, shafranol, sineol, pinole, pinene, glycosides, riboflavin, flavonoids, fatty oils, gum, phosphorus, calcium and vitamins. Carotenoids, crocin glycoside, lycopene and beta-carotene provide yellow staining.

Saffron has found its use in folk medicine. Gadgets based on it help relieve headaches and relieve insomnia. Spice can reduce the feeling of hunger and get rid of hangover, however, taken together with alcohol contributes to the strongest intoxication.

It must be remembered that saffron is quite a potent agent, the excess of which can lead to poisoning, and a few grams of fresh - lethal. Due to the strong tonic effect, its use in children and during pregnancy is contraindicated.

Appearance and selection of saffron

Saffron has the appearance of red-brown or dark red matted threads with yellowish patches. One thread of it can give the dish a special refined aroma and a specific sweet-spicy-bitter taste.

It is recommended to buy saffron in the form of threads, since they are harder to fake than powder. However, their “craftsmen” learned to forge, selling finely cut colored paper under the guise of stigmas. But under the guise of saffron powder they often sell turmeric, crushed dried calendula flowers or even powder of unknown origin. Once for such "tricks" cunning executed.

You should not buy too pale or non-aromatic spice, because it is a sign of long-term or improper storage, which lost all useful properties.

Independently try to procure the stigma is also not worth it. Very often, crocus is confused with autumn crocus, which is a poisonous plant.

Saffron useful properties and use in cooking

Saffron gives dishes a golden color, unique aroma and delicious spicy taste. Most common is its use in southern European and Middle Eastern countries. There it is added to rice dishes, meat, seafood, fish and in the preparation of transparent soups.

In Mediterranean cuisine, spice is widely used in the preparation of various sauces and soups. Worldwide, saffron is added to muffins, cookies, creams, cakes, pastries, jellies, mousses.

Add golden spice and soft drinks, coffee and tea.

When using saffron, it is necessary to take into account that this spice is self-sufficient and does not fit well with the others.

Saffron Recipes

Sausage stewed sausages

Ingredients

• Saffron - 2 threads
• sausage - 2 pcs.,
• olive oil - 2 tbsp. spoons
• onion - 100 g,
• garlic - 1 tooth,
• potatoes - 2 pcs.,
• chicken broth - 200 ml,
• green peas - 50 g,
• salt to taste
• pepper - to taste.

Cooking:

Saffron is soaked in a spoonful of water. Sausages are cut, fried on low heat and spread on a plate.

Peel the onions, finely chop them and fry them for 2–3 minutes, then add peeled and chopped garlic to it and fry for another minute.

Potatoes are peeled, cut and added to roast on the onions with garlic for 5-6 minutes. To the fried vegetables add broth, infusion of saffron, bring to a boil and stew until potatoes are ready.

Add the sausages, peas, salt and pepper and continue to simmer another 2-3 minutes.

Halibut with Saffron Stew

Ingredients:

• Saffron - 1 thread
• fillet of halibut - 500 g,
• flour - 30 g,
• olive oil - 30 ml,
• bulgarian pepper - 2 pcs.,
• onion - 1 pc.,
• garlic - 1 tooth,
• tomato - 1 pc.,
• parsley - 1 hour. Spoon,
• salt and pepper to taste.

Cooking:

Chop the pre-washed vegetables. Saffron is soaked in a small amount of warm water.

Salt, pepper, roll in flour and fry on both sides in olive oil. Then put it in the pan and put in the oven for 10 minutes.

At this time, fry the onion, pepper, garlic, tomatoes and parsley for 5 minutes. Add saffron with infusion to vegetables and stew over low heat for 10 minutes. Stewed vegetables are salted, peppered and served along with halibut.

Golden cake

Ingredients:

• Saffron - 4-5 threads,
• milk - 60–70 ml (used separately),
• butter - 1 tsp,
• flour - 130–140 g,
• sugar - 130–140 g (used separately),
• baking powder - 1 tsp,
• soda - 0.5 tsp.
• egg - 1 pc.,
• rose water - 2 tsp,
• vanilla - 1 teaspoon (used separately),
• water - 70 ml
• crushed pistachios - 2–3 tsp.

Cooking:

In a small saucepan, saffron is poured with 2 tablespoons of milk, brought to a boil and allowed to cool. Large capacity is used for mixing flour, baking powder, soda and 100 g of sugar.

The remaining milk, rose water, egg, ½ tablespoons of vanilla are added to the milk with saffron, thoroughly mixed and poured into the flour mixture, stirring constantly.

The baking sheet is greased with butter and poured on it the resulting dough. Put in a preheated oven for 10-15 minutes. The baked cake is allowed to cool for 5 minutes.

At this time, dissolve the remaining sugar in water, boil it and add vanilla. With a wooden stick, they make several indentations in the center of the cake, pour in syrup and sprinkle with pistachios.

Cottage Cheese Dessert with Saffron (Easter)

Ingredients:

• Saffron - 10 strands,
• homemade cottage cheese (fatty) - 2 kg,
• 10 yolks,
• sugar - 200 g,
• butter - 300 g,
• sour cream (fat) - 50 g,
• raisins - 200 g,
• candied or dried fruits - 100 g,
• crushed almonds - 200 g,
• crushed unsalted pistachios - 100 g,
• cognac - 50 g

Cooking:

Cottage cheese, placed in cheesecloth, put on a colander, set over a deep container. Put oppression on top and “forget” for 10-12 hours.

Squeezed cottage cheese rubbed through a sieve. Dried fruits and raisins are poured over 3 hours with brandy. Whip butter, adding sugar. When it turns white, without ceasing to stir, injected yolks and sour cream. The resulting mass is mixed with grated cottage cheese, add dried fruits and nuts, leaving little for decoration. Saffron is thoroughly ground and added to the previously obtained mixture.

Easter spread on a dish covered with gauze, and placed in the refrigerator. 2 hours before serving, take the dessert out of the fridge and decorate.

This dessert from cottage cheese must be cooked 2–3 days before the holiday in order for it to brew.