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The precious Iranian
Natural spice as called
Red Gold is Saffron,
which has many usage
because of natural
coloring, aroma, taste,
and different chemical
substance that could be
seen in nutrition facts,
nowadays is using in
various of field such as
:
-Food industry, Food and
Beverages
-Medicinal &
Pharmaceutical
-Cooking
-Cosmetic
-Perfumes
-Flavoring
-Best Precious Gift
-Dyes
The Energy in Foods :
1 gram Carbohydrate = 4
Kcal
1 gram Protein = 4 Kcal
1 gram Fat = 9 Kcal
1 gram Alcohol = 7 Kcal
How to Use Saffron
In order to get the most
out of saffron it should
be soaked in a little
warm water for 10
minutes before being
added to food at the
last stage of cooking.
(The aroma, flavor and
color come out much
better this way. )
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How to consume and
store saffron
Because saffron is very
expensive, it is
important to get every
bit of flavor out of the
saffron and well
distributed into the
food it flavors. There
are two techniques for
doing this: toasting and
powdering the threads,
and steeping the saffron
ahead of time in hot
water or broth. Saffron
threads are toasted to
remove all residual
moisture so that they
can be ground in a
mortar or crushed
between spoons. They may
be toasted on the
stovetop in a dry
skillet or in a carousel
microwave at full power
for about 30 seconds or
until they begin to give
off an aroma. Cool and
crush finely.
If you will be using the
threads whole (they are
showy in a sauce, for
example) then you should
steep them for at least
15 minutes to extract as
much as possible of
their flavor. Longer
would be better, as they
release flavor for up to
four hours. Bring some
of the liquid used in
the recipe--water,
stock, milk, to the
point of boiling and
stir the threads into it
and set it aside while
you do something else.
Liquids containing
alcohol do not have to
be heated.
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