Published: 02/20/2007 - Updated: 05/20/2016
Author: K. Laura Garcés G
Its delicious golden hue in hot paella causes the kitchen having a fragrant smell that seems to seduce the palate with its unmistakable taste.
Saffron, of strong and distinctive aroma and slightly spicy taste, obtained from the dried stigmas of an intense red purple flower. A very useful condiment to flavor cheese, pasta, rice, noodles, breads, etc. In addition to playing a role of attractive color, is a generous season for health and nutritional properties and ink used to decorate cakes, wine and to stimulate sensuality.
The beautiful Cleopatra used it as aromatic and seductive essence for its aphrodisiac properties and has been a reference point for many writers and artists when they refer to love… they left a tattoo fleeting traces of yellow or orange, visible only to the lovers for a moment meticulously delayed. Also used in ancient Egypt for purifications in the temples and sacred sites. In Greece, for its sedative properties, color and aphrodisiac, it is used as a good remedy to sleep, make aromatic baths to relax in addition to a delicious aroused sexual desire. During the Renaissance, it inspired dishes, exotic beauty ointments and magical elixirs.
Currently the saffron is particularly useful in a culinary culture around the world, in places like India, where it is also used in the preparation of various dishes and Ayurvedic medicine in religious rites. Saudi Arabia add it to Cardama coffee and in Italy it is essential condiment in the preparation of the famous Rissotto. In Spain, as elsewhere in the world, ink is not just used for many dishes and flavor, but also has therapeutic and cosmetic uses, used as a valuable essential oil in aromatherapy.
Saffron helps digestion, is carminic, and it has a cholesterol lowering effect. In Gynecology, it is recommended in case of unordered rules or rare as uterine stimulant, is used with caution since it is abortifacient. The saffron promotes sweating and is used in case of fever, can be used also by external, as included in the composition of many ways to treat mouth sores in the mouth, as well as syrups for children in the teething stage.
The saffron has three properties that make it very popular in the kitchen: dyeing property, its unique flavor that is used in correct amounts to provide tasty recipes, and its aroma.
The most demanding palates know that the exact amount in the use of spices is what gives delight to the palate. The quantities of saffron to use in the food are always following this rule: use very small quantities, "pinch", but this is enough to affect its taste and properly marked on the plate is prepared.
Tips for using
- The saffron combines perfectly with garlic, thyme, tomato, ginger and lemon.
- If you are using saffron spice, do no mix with wooden utensils, because they tend to absorb the saffron.
- Here we share some delicious and nutritious recipes.
For about 24 cookies
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- 125g of butter
- 125g of brown sugar
- Half egg
- 180 g of whole flour
- 2 teaspoons of oats or amaranth (optional)
- A teaspoon of baking powder
- A sprig of angelica
- Heat the oven to 180 C. Beat butter (melted previously) with brown sugar until they form a light paste. Sift flour, salt and baking powder. Beat the egg to make a thick consistency. Add a pinch of saffron (the tip of a teaspoon) and a teaspoon of water. Add to sugar mixture and butter. Whisk everything and go slowly adding the flour, salt and yeast. Whisk until it is perfectly integrated, with no lumps.
- Add oats and amaranth. Cover your hands with flour and knead the dough forming twenty-four balls. If the dough feels too thick, add a little water or milk. If the mixture is too fluid to work it, let it cool slightly then add a little more flour.
- Place each ball on a piece of angelica (or a piece of walnut or almond). Place in a lightly greased sheet of metal with oil and bake.
- Keep the balls in the oven twenty to twenty five minutes. Cool. If you are going to save them, put in a sealed box.
- 500 gr. of spaghetti
- A tablespoon of oil
- 50 gr. Of butter
- 60 gr. of Emmental cheese
- A glass of cream
- Two buds
- Salt and pepper
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- Boil the spaghetti in plenty of salted water. Dilute saffron (the tip of a teaspoon) in cream. Integrate well. Boil while preparing spaghetti seasoning: melt the butter in a saucepan and add half the cheese previously scratched, non-stop mix over medium heat until creamy. Put cream cheese in this warm, well-integrated paste, add salt and pepper and stop cooking. Once cooked, drain the pasta. Put in a separate mold and bathe in the sauce. Decorate with grated cheese.
- You can accompany the spaghetti with a delicious and simple salad.
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