Things we need to know about saffron

Things we need to know about saffron

Saffron is a perennial plant with onions. The onion of this plant has a brown pod. This plant is grown in areas of southwest Asia, Spain and southern Europe. The saffron plant has a stem, 6 purple petals and 3 strands of red stigmas

 Saffron plant belongs to the lily family, which has been used in various communities in terms of food and medicine since ancient times

The most used part of the saffron plant is its orange stigma. The stigma contains fat, minerals and mesylate. Propagation of saffron is done only by the underground gland of corm

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?What is the color, taste and smell of saffron

 The aroma of saffron is due to the presence of essential oil without tropane color and also an oxygenated compound with cinnamol called safranal. The

taste of saffron is also due to the bitter hydroside of picrocrocin. The color of saffron is also related to the name crocin

 Fresh and dried saffron

 Saffron is the only valuable food that is obtained in very small quantities from the saffron plant. It can be said that out of every 100 to 200,000 saffron plants, only about 5 kg of saffron flowers are obtained. Out of every 5 kg of fresh saffron, only one kg of dried saffron is obtained after drying

?How to store saffron

 Dried saffron should be kept away from light and moisture. We can keep the lid closed in a glass or metal container

 Remember that saffron essential oil can evaporate, so if the lid of the saffron container remains open, its properties, smell and effects will be degraded

? How is saffron used

 Saffron has many uses as a perfume and coloring. Therefore, saffron is used in food industries such as confectionery, cake powder preparation, pharmacy, antidepressants, in textiles such as dyeing silk fabrics, natural flavors and in dairy industries such as ice cream and other items. Is used

Types of saffron consumption

: Saffron is used in different forms, such as

Prepare a brew of saffron or saffron tea, which you can boil with 2 grams of saffron in 1 liter of water for half an hour, let it brew to give its color and  aroma to boiling water.

Things we need to know about saffron

Saffron powder Usually, saffron is dried in an oven at 25 ° C and then ground and passed through a fine sieve to obtain a powdery powder.

 Remember to never grind saffron with sugar, powdered sugar or sugar, because when it is brewed, it initially produces a good color, but after a while, its color fades

Tips to know when brewing saffron

 Most people mix saffron with boiling water and allow it to brew, but if you pour the saffron into a glass containing ice cubes and let the ice thaw at room temperature, you will find that the saffron is of the right color and quality. Enjoys

 Saffron has many properties in terms of traditional medicine with a warm and dry nature, including: entertaining, tonic, astringent, vasodilator (century), nose (head) is useful for the liver and reduces appetite and strengthens the heart and stomach

 If saffron is consumed with honey, it destroys kidney stones. It is suitable for relieving severe headaches by inhaling saffron and relieving insomnia

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?Can saffron be stored in the refrigerator for a long time

 The fact is that the fresher the saffron, the more its properties will be preserved. If you have to keep saffron in the refrigerator for a long time, you should grind it without sugar or other additives and mix it with boiling water, then brew saffron on a samovar or kettle and keep it in the refrigerator in a closed glass container

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Things we need to know about saffron