Health – Do not use saffron with this method
It is a perennial plant that has onions. This onion has a brown pod. This plant grows in southwest Asia, southern Spain and southern Europe. It has a stem and six purple petals and 3 strands of red stigmas.
The part used by the saffron plant is its orange stigma, the color of its flowers. Saffron stigma contains fat, minerals and mucilage. Propagation of saffron exclusively by the underground gland of coriander (corm) is common.
The aroma of saffron is due to the presence of colorless essential oil with tropene and an oxygenated compound with cinnamon called safranal. The taste of saffron is related to the bitter hydroside of picrocrocin. The color of saffron is related to the presence of a substance called crocin.
Tips about saffron
Saffron is a valuable food that is obtained from a small amount of saffron plant. In fact, out of every 100,000 to 200,000 saffron plants, about 5 kg of saffron flowers are obtained, and the weight of 5 kg of fresh saffron reaches one kilogram after drying. .
Saffron storage:
Saffron should be kept away from light and moisture. Store saffron in closed glass or metal containers.
Note that saffron essential oil can evaporate, so close the lid of the saffron container. If the lid of the saffron container is left open, its medicinal effects and quality will decrease.
Consumption of saffron:
Saffron gives special aroma and color to food and therefore saffron is used as a natural flavor in food industries such as sausage making, in confectionery such as cake powder preparation, in pharmacy such as antidepressants, in textile such as dyeing silk fabrics. And used in dairy industry and so on.
How to use:
Saffron can be used in different ways:
Brewed saffron or saffron tea: Pour 2 grams of saffron in a liter of boiling water and put it on a very low heat for half an hour to brew.
Saffron powder: Dry the saffron in the oven at 25 ° C and then grind it and sift it very finely to get a soft powder.
Important note:
Never mix saffron with sugar, powdered sugar or sugar, because when brewed, it gives you a good color at first, but after a while your saffron will be a completely colorless saffron.
About brewing saffron:
Everyone normally dissolves saffron in boiling water and lets it brew, but try another method. Pour the saffron in a glass and put a small piece of ice on it and let the ice melt at room temperature. The color you get from this type of brewing is satisfying.
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