What is saffron ? i have not yet seen, made up of what ? how u will cook?!


Question:

What is saffron ? i have not yet seen, made up of what ? how u will cook?


Answers:
stamen of a flower, small yellow stems with a rich perfume and a strong color yellow that stains rice and curries and fruit syrups. add to rice, curries, soup, sauces, mayonnaise, sugar and fruit. very expensive, use sparingly and with caution to not overdo

http://www.healthline.com/search?q1=saff...

Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has been noted also as hay-like and somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods. Because of the unusual taste and colouring it adds to foods, saffron is widely used in Arab, Central Asian, European, Indian, Iranian, Moroccan and Cornish cuisines. Confectionaries and liquors also often include saffron. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "assafroa") and turmeric (Curcuma longa). Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties.Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.

Saffron comes in a jar at the store, it looks like tiny red sticks. You cook food with it, it will turn the food a bright yellow and it tastes really good, a little spicy and nutty flavored. Often used with rice dishes. Don't use too much, it can become overpowering, and also it's expensive.

natural food color; yellow obtained from flower, very, very expensive, used mainly in asian cooking

Saffron is the stamen from a crochus. Frequently the Spanish varity. But there are other varieties that are of cheaper value. It is frequently used in Indian rice dishes or other foods where a bright yellow color is desired. This herb is usually used sparingly since it is 1. very expensive (It is known as the most expensive herb in the world) and 2. has been found to cause health problems in certain people (but the amount for this to happen would be gigantic!).
Some people add three or four strands directly to rice as its cooked or soak it in hot water and then add the water and strands to rice or whatever else you want to have the deep yellow color. You can also try dyeing eggs or cloth with it.

saffron is a spice which is made from the stamens of the saffron crocus. each flower has only 2 stamens and are harvested by hand, this makes this a very expensive commodity. It is used in a variety of applications as a flavor or color additive to dishes and should be steeped in a warm liquid such as milk, water & hot butter prior to adding to liquids in desserts or sprinkling over cooked rice to add an amazing scent & yellow color. A good way to use this ingredient is to grind it with fine sugar in a coffee grinder which turns the saffron into a powder. this enables the full color & flavor to disperse into the cooking medium that you are using.




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