Saffron is one of the favorite spices used in eastern cuisines and lately its popularity has grown around the world. Saffron has a characteristic pungent bitter-honey taste with hay-like or grassy aroma and gives a luminous yellow or orange coloring to foods.
Saffron has a high coloring strength and is ready for use immediately. If you are using threads, you need to steep them in hot water or immerse in an alcoholic or acidic liquid for at least 20 minutes to release the chemicals that provide the rich color, aroma and flavor. Also, you can add whole threads directly to meals or grind them to paste using traditional mortar and pestle. Saffron goes well with chicken, fish, lamb, shellfish, cheese, pastry, soups, tomatoes, and is a crucial addition for making perfect risotto, paella, bouillabaisse, and biryani.
Nutritional properties of saffron
Saffron contains very significant nutrients and compounds which impart it with medicinal values. A compound that gives this spice its golden yellow color, called alpha-crocin, is said to have anti-oxidant, anti-depressant, and anti-cancer properties. This spice contains minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is essential for the proper functioning of the cardiovascular system since it helps to control heart rate and blood pressure. Manganese and copper have an important role as antioxidant components. Calcium is important for your bones, and iron is responsible for producing red blood cells. In addition, saffron also contains vitamin A, folic acid, riboflavin, niacin, and vitamin C.
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