SAFFRON

  • SKU: 61188802400100012019101812
  • Category:
  • Brand: BELNDA
Made In Morocco
$25.00
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  • Ideal for

    • Protects against cancer: Saffron contains a dark orange, water soluble carotene called crocin, which is responsible for much of saffron's golden color. Crocin has been found to trigger apoptosis [ programmed cell death] in a number of different types of human cancer cells, leukemia, ovarian carcinoma, colon adenocarcinoma, and soft tissue sarcoma. Researchers in Mexico who have been studying saffron extract have discovered that saffron and its active components display an ability to inhibit human malignant cells. Not only does the spice inhibit cells that have become cancerous, but it has no such effect on normal cells and actually stimulates their formation and that of lymphocytes [immune cells that help destroy cancer cells].
    • Promotes learning and memory retention: Recent studies have also demonstrated that saffron extract, specifically its crocin, is useful in the treatment of age related mental impairment. In Japan, saffron is encapsulated and used in the treatment of Parkinson’s disease, memory loss and inflammation.
    • In delayed puberty: In under developed girls, saffron has an overall stimulant effect. A pinch of saffron crushed in a table spoon of milk is useful to stimulate hormones and bring about desired effect.
    • To increase vitality: In low libido saffron aids as a sexual stimulant and can be consumed in a dose of a pinch in a glass of milk at bed time.
    • In patchy baldness: Saffron mixed in liquorice and milk makes an effective topical application to induce hair growth in alopecia.
    • Protection against cold: Saffron is a stimulant tonic and very effective to treat cold and fever; saffron mixed in milk and applied over the forehead quickly relieves cold.
    • Food Additives: Saffron is an excellent replacement for synthetic food additives- for eg: instead of FD and C yellow no 5: a synthetic food coloring agent that is a very common allergy trigger, Saffron’s glorious yellow could be an acceptable hypoallergenic choice.

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    Application  season

    All seasons.
     

  • Grind Saffron Into a Powder
    grinding saffron into a powder with sugar
    Ground saffron is most often called for in Persian recipes, such as the crispy rice dish called tahdig and many polows (layered rice dishes) and stews. It’s also my favorite way of utilizing saffron for any dish, so I tend to adapt recipes to incorporate saffron using this method, from a heady saffron and honey ice cream to these lemony chicken thighs.

    Packets of already powdered saffron are available for purchase, but because you can never truly know what’s in them, it's always best to grind your own. I start by grinding a fat pinch of saffron threads in a small mortar and pestle. Once the threads have begun to break down, I add a pinch of sugar, which acts as an abrasive, to reduce the saffron into a fine powder. Though you can use salt in its place, sugar is the more traditional abrasive since it has less of an impact on the final seasoning of a dish.

    Once the saffron is ground, I dissolve it in a couple of tablespoons of hot water, which instantly becomes densely aromatic, taking on a deep sunset hue. This liquid is ready to add to a dish at any stage, but I like to take a cue from my mother, adding most of the saffron-infused liquid early on and holding on to a few drops for a finishing touch.

    Make a Saffron Tea
    steeping saffron like tea
    One of the most common ways of adding saffron to a dish is to first steep it in water, like a tea. This is an easy method that requires nothing more than time and heat. I start by roughly crumpling the stamens between my fingertips before covering them with a couple of tablespoons of warm water or milk.

    I use boiled water that has had a moment to cool just slightly to draw out the best aromatics and color from the saffron while minimizing any bitter or metallic flavors. I treat saffron much like matcha tea, brewing it in water between 160°F (71°C) and 170°F (77°C). After fifteen minutes of steeping, the liquid will grow deep orange in color and is ready to add to a dish at any stage.

    Add Saffron Directly to Dishes
    Adding saffron directly into dishes
    Recipes that use a lot of liquid and take some time to cook can coax out saffron’s flavor and color without the need for a blooming step. With just a pinch tossed in and with no additional prep, dishes like risotto alla Milanese and bouillabaisse have enough liquid and simmering time to draw out saffron’s subtle flavors.

    The key is to add the saffron early on, allowing it enough time to bloom in the cooking liquid. Some recipes also call for an early step of dry toasting or oil toasting the saffron first, which makes the stamens more brittle, so they break apart in the stew or paella.

    Saffron threads and saffron splatters
    Armed with these three methods of adding saffron to dishes, there’s no reason for saffron sticker shock. Even though it’s a pricey addition, you can be sure you're getting the most out of those stamens with a little hydration and time.

     

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