Saffron, the red gold

Saffron, the red gold

What is saffron
Is a monocot plant of the genus of the crocuses. The saffron crocus, mainly in Spain, Greece, Iran, Morocco, Kashmir and a little bit in Italy and southern France. The saffron crocus is approximately 15cm high and blooms just 6 weeks, a plant blooms for two weeks, between September and October. Each flower has 3 stamens and pistils 3, even today, are harvested by hand. After plucking the wires as soon as possible, dried in the sun or an oven. Because as much as possible to preserve flavor, the oven is the most efficient method. When dry, they lose 80% of threads about their weight. To obtain 5 grams saffron, pistils from 2000 to 4000 has been required. The labor-intensive cultivation and the fact that a large quantity is needed, make this the most expensive spice in the world, also called red gold. It has however prepared fortunately not too much saffron needed to obtain desired color and taste.

History of saffron
While the saffron crocus in these times is no longer in the wild, this flower has been cultivated in ancient times. The word saffron is of Arabic origin (za'faran) which means yellow. The Arabs brought saffron to Spain and the Crusaders made sure that the tubers were brought from the conquered territories. In Spain it has long been used in the paella, which are characteristic color, aroma and taste without saffron certainly would not have. In the Old Testament, there is already saffron and the Romans used it, already very expensive spice, as a luxury product.

True saffron
Because saffron is so expensive, it is obviously a source of counterfeits. In the Middle Ages had to pay for the forging of saffron to the stake. But today they try to distort saffron powder by adding safflower and turmeric in mixing. Also stamens of different flowers are used by a kleurbad it. In Arab countries are still often inferior saffron sold to tourists. It is therefore important to continue to buy saffron threads. These are distinct to the dark red color and the wires themselves feel as greasy. As cheap saffron is almost untraceable, one can estimate that in such a case often goes to an inferior product.

Saffron against drugs
For some years been an important link in the saffron bestreiden of drug cultivation. In Afghanistan there is a flourishing poppy cultivation. Poppy is used eg for making heroin. To combat this, they try to encourage local farmers to grow saffron as an alternative to poppy.

Properties of saffron
Besides making its color properties (eg it is used for the bright yellow color of Elexir d'Anvers) tyische and spicy aroma, saffron would also have medicinal properties. Saffron was a good recipe against gastro-intestinal problems and was often used as medicine. Today we still think that it helps against such complaints. Also, saffron a positive impact on cholesterol, blood circulation and oxygen supply in small blood vessels. On the other hand, saffron is not recommended for pregnant women because it can result in a miscarriage.

Saffron rice pudding in Flemish
Probably the most famous court in Flanders, where saffron is used: rice porridge. This one really Flemish recipe:

Ingredients:

1L * whole milk
* 125g rice
* 1 thread saffron or saffron 16cgram
* 100 grams of sugar (to taste)


Let the rice cook in the milk. Stir regularly and leave as a 15tal min simmer with a lid. If you use saffron threads, you may first need to boil the milk to ensure that the flavor and color to the milk is put on. If you use powder you could add to the cooked rice cooking, along with the sugar. Add the sugar too quickly because this ensures that everything will burn easily. Let it simmer about 10 minutes, stirring very frequently. Let the rice pudding into individual portions so cool and serve cold with possibly a little brown sugar. And perhaps ever, with golden spoons ...