Contents
What is real saffron?
To harvest 1 kg of saffron, you need to manually select pistils from 150 crocus flowers, and then carefully dry them. Therefore, saffron is the most expensive of the known spices and the most falsified. But the rate of its use is small – 000: 1.
Processing of saffron flowers
Saffron – a universal spice used in soups (), second courses (), confectionery (), baked goods and even drinks. Before use, the dried threads should be soaked in water, milk or broth, and when the liquid acquires a deep color, add to the dish, trying not to heat too much.
Where and what kind of saffron to buy?
In specialized stores, unmilled, in transparent and rigid packaging, from renowned manufacturers.
Saffron Signs of Authenticity:
- smell– strong, medicinal-bitter;
- taste – bitter floral;
- color in solution – rich yellow or yellow-orange;
- appearance – red, purple filamentous stigmas of pistils or tricolor () pistils entirely.
Most appreciated Spanish, Iranian and Indian saffron.
Doubles and fakes
Safflower
variegated, no aroma, the color is much more yellow, instead of individual threads of stigmas there are small inflorescences.
Imeretian saffron (marigolds)
weak aroma, the color of dry raw materials is yellow, instead of individual strands of flower petals.
Turmeric
in fake saffron will always be ground (), the spicy flavor is completely different.
Handmade “saffron”
Cut paper, pieces of plastic, dried fruit pulp – anything can go into action. there is no aroma, does not give color to the solution, the color of the threads is too uniform.
What to cook with saffron
Indian lassi with saffron
Pour 10 strands of saffron with 2 tbsp. l. hot milk, let it brew and refrigerate. Mix the saffron infusion with a mixture of:
- 360 ml of yogurt,
- 60 ml of whipped cream
- 2 Art. l. Sahara
- 2-3 crushed green cardamom boxes
Place the mixture in the freezer for 15–20 minutes. Whisk the chilled lassi in a blender, pour into a glass, add ice and serve.
Indian lassi with saffron