Saffron Recipe

Saffron is a spice that has been revered for ages. The threads are collected and then dried. These threads are then used for coloring and as seasoning agents in foods. They are very costly and are sold by weight. Some believe that saffron originated in Iran. Some others believe that it might have originated in Mesopotamia and Greece. Saffron contains a pigment which gives the golden yellow hue to the dishes it is added to. Saffron contains more than 150 aroma-rich compounds.

It is also called kesar and is considered to be the most expensive spice in the world. A lot of labor is required to cultivate the crop which makes it very expensive. Spain is the largest importer of saffron.

Saffron is ideally stored in an airtight container in a cool and dark place.

Culinary uses

• It is used in pastries, cookies, and cakes to give them a golden hue and a rich aroma.
• It is added to biryanis for a unique flavor as well.
• Coffee mixed with cardamom and saffron is considered a healthy drink that promotes heart health.
• It can be added to yogurt and lassi.
• Saffron is also added to fish delicacies.

Health benefits

• It protects against various types of cancers such as ovarian, leukemia, and soft tissue sarcoma.
• Saffron is also known to promote learning and is also used in the treatment of memory loss and Parkinson’s disease. It is used to cure delayed puberty. A pinch of saffron is crushed in one tbsp of milk; when consumed, it is believed to stimulate the hormones in the body.
• It is also known to induce hair growth.
• It is very effective in helping treat cold and fever.
• Always consult your doctor before altering your diet. It should not be taken in large doses and should be avoided during pregnancy and when breastfeeding.