Parmika

Thursday, September 29, 2016

Food Recipes with SAFFRON

Saffron appears in favorite dishes of lots of countries all over the world. It is the best option to give fantastic color, aroma and taste to your dishes and a good way to decorate your foods. You can make drinks and sweets with it and take advantage of its health benefits.

Back in the history, saffron is used in Moorish, Mediterranean and Asian cuisines. Its most common function is to give yellow color to rice, as in festive Indian food named Pilaus and in Risotto Milanese, where its delicate flavor make it the most famous Italian rice dish. It combines well with fish and seafood, famous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake.

At below we put some food recipes that use saffron as an ingredient from famous food recipe websites. You can use these recipes and our High Quality Saffron to make memorable moments for yourself and your family.

Food recipes with saffron:

Saffron Rice with Chorizo and Peas

Lamb Chops with Pomegranate Sauce and Saffron Pilaf

Seared Mahi-Mahi with Saffron Risotto and Mango Sauce

Saffron Rice

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/saffron-rice-recipe.html

Saffron Basmati Rice

Chicken Scallopine with Saffron Cream Sauce

Tagliatelle with Saffron, Seafood, and Cream

Mussels with Saffron Mayonnaise

Linguine with Seafood in Saffron Broth

Shrimp and Saffron Risotto

Roasted Leg of Lamb with Saffron and Olive Salsa

Pancetta and Saffron Rice

Saffron Spaghetti alla Carbonara

Saffron Roasted Cauliflower

Veal Scaloppini with Saffron Cream Sauce

Pappardelle in Saffron Cream

Mussels and Fennel with Saffron Cream Sauce

Shellfish and Chicken Paella with Saffron Rice Chorizo and Peas

Dessert and Drink Recipes with SAFFRON

Health Benefits of Saffron

Saffron has some health benefits as following:

- Saffron contains plant-derived compounds known to have anti-oxidant which have disease-preventing and health-promoting properties. Saffron threads have essential volatile oils but the most important is Safranal, which gives saffron its distinct special flavor.

- It has many non-volatile active components, including α-crocin, a carotenoid compound, which gives the stigmas their golden yellow color. It also contains other carotenoids including Zeaxanthin, Lycopene, α- and β-carotenes. These are important antioxidants that helps protect body from stress, cancers, infections and acts as immune modulators. The active components have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive and anti-convulsant.

- Saffron is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production.

- It must be noted that no one will eat an ounce of saffron in one sitting; recipes usually call for half a teaspoon or less, but examining an ounce is a good way to determine the nutritional aspects of this intriguing spice. First, the manganese content is off the charts at nearly 400% of the daily recommended value! Everything else seems a little chintzy after that, but the next-largest nutritional quantities also are quite impressive: vitamin C : 38%; magnesium : 18% and iron : 17%. Potassium and vitamin B6 both impart 14% of the daily recommended value.

- Manganese helps regulate blood sugar, metabolize carbohydrates, and absorb calcium. It also helps form tissues, bones, and sex hormones. Vitamin C is an infection fighter, iron purifies your blood, and the vitamin B6 content helps form red blood cells and assures nerves will function as they should. Potassium helps balance fluids in cells, which, if low, can cause painful muscle cramps.

- Also saffron contains more than 150 volatile compounds, among others. Picrocrocin, for instance, is the main substance responsible for the strong taste. Safranal brings saffron its characteristic odor and fragrance. Crocin, which delivers the intense orange color, is an indication of this spice's medicinal qualities, i.e. its powerful carotenoids and antioxidants that can protect your body from free radical damage.

Safety precaution:

High doses of saffron can act as uterine stimulant and in severe cases can cause miscarriage. Therefore, pregnant women may be advised to avoid this spice in the diet.

Wednesday, September 28, 2016

How to choose, How to consume, SAFFRON

How to choose a high quality saffron?

Saffron is the most expensive spice and has a lot of culinary and health benefits. So, for a buyer it is so important to be able to buy authentic, fresh and pure saffron. Because of the high price of saffron, counterfeit or low quality saffron could be found easily in the market, so at below we list some tips that help you choose the real, pure saffron:

- There are some other spices that can produce yellow color similar to saffron, but the flavor and taste is completely different. Safflower, Turmeric, Marigold blossoms and Annatto seeds have this ability and can be sold as fake saffron.

- Always try to buy dried whole stigma (pistils) instead of powdered saffron. Saffron threads can be crushed to a fine powder in a mortar and pestle. We do not recommend buying powdered saffron, as it is so frequently adulterated.

- Do not be fooled into thinking that saffron’s quality is tied to saffron’s price. In other words, saffron’s price is tied to how much saffron is harvested in a particular country and how many middlemen handle it before it reaches you. At present time the biggest producer of saffron is Iran, while the biggest distributers are other countries.

- Fresh saffron should feature bright crimson-red color all over it and in high quality saffron this is uniform. When it is rubbed between fingers, should release a very pleasant aroma and stain golden-yellow. Threads must be dry and brittle to the touch. Saffron threads bearing white streaks or light patches are considered low quality saffron and when light specks appear in its powdered form, it suggests adulteration.

- Most specialty food shops sell saffron, but if it has sat on the shelves for too long, it may have lost flavor, so if you want to buy saffron from local shops look for bright red color saffron. Dark red color ones may have been a little old. Bear in mind that good quality and fresh saffron has less than 1 year old and this can be more beneficial for you.

- Choose well-sealed containers and keep it in a cool, dark and dry place.

- If you see these features in saffron you should be careful, because probably it is fake saffron:
a) Long red threads: It means that the whole saffron thread has been tinted.
b) A very uniform red color: Again, the threads could have been dyed.
If you want to test saffron to see if it has artificial color or no, immerse a little thread of product in milk or warm water and if the color of water or milk changes immediately, then the saffron is just counterfeit. Real saffron must soak in milk or warm water for at least 10 to 15 minutes prior to release its red color and aroma.

Saffron has a distinct flavor that comes from chemical compounds in it such as Picrocrocin and Safranal. It also contains a natural carotenoid chemical compound, Crocin, which gives saffron its golden-yellow hue. These traits along with its medicinal properties make it a valuable ingredient in many cuisines worldwide. So another important subject about saffron is the method of using it for cooking or making drinks. If you do not choose a suitable method, you can’t extract all aroma and color of the saffron and actually you are wasting your money.
Normally, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. You should take note that saffron needs moisture to release its flavor and color, so in our mind the best method to prepare saffron for consuming it, is as below:

How to prepare saffron for consumption?

For consuming saffron, at first it should be pulverized very well. For pulverizing it, usually it is used some small hand grinders (called saffron grinders). Put a little bit of saffron threads on the grinder and rub it with the handle very well. For making more pulverized saffron, you can put a little bit of sugar in the grinder together with the saffron, it will help grinding better and smoother. This step is so important because extract of saffron will be more when it is finer.
The next step is brewing saffron. In this step you should put some (amount you want to consume immediately) fined saffron resulted from the previous step in a glass and then pour some hot water (not boiling) on it (a quarter of the glass) and mix well, then cover the glass with lid. You should wait 20-30 minutes to let the saffron brew well and the extract and aroma of saffron releases by hot water.
Now the liquid saffron is ready to use and you can mix it with different types of foods, sweets, drinks or you can pour it on the foods to decorate them and give them an excellent aroma. Take note that liquid saffron should be kept in the fridge. It will last up to 7 days on the fridge, so prepare liquid saffron as much as you want to consume immediately.

Try to pulverize saffron as much as you consume in 3 weeks, because in this shape the saffron will lose its aroma. You can keep threads of saffron in a tight container in a dark, cool and dry place for years. Remember to keep it away from the light since light rays oxidizes the pigments in saffron and offsets its flavor.

Thursday, January 14, 2016

5 interesting facts about saffron! Have you ever tasted real saffron?

1- Do you know that in “Alibaba.com” you can find saffron with price between 10 to 30 US$ per KILOGRAMS which is not really saffron(I have no idea where it comes from, they say they can produce it as much as 5000 Kg. per month !!!), meanwhile the real saffron is also can be found in Alibaba with a price between 1800 to 2300 US$ per kilograms.

2- There is a flower similar to Saffron named Safflower which is similar to saffron in color, but very different in taste, aroma and health benefits and is much cheaper than saffron.

3- Iran is responsible for 90~95% of the total production of saffron all over the world, and most of its products is exported. Some of Iran's dry eastern and southeastern provinces, produce most of its Saffron. In 2005, Iran grossed some 230 tonnes (230,000 kg) of dry threads, or 93.7 percent of the year's global saffron production. In the same year, second-ranked was Greece which produced 5,700 kg. Morocco and the Kashmir, tied as the next-highest producers, each one produced 2,300 kg.
[https://en.wikipedia.org/wiki/Trade_and_use_of_saffron]

4- You can detect real saffron by it’s taste and aroma, but if you are not familiar with it enough, you should know that it’s aroma and taste will reveal when you grind it well and then solve it in very hot water and let it be there for 20-30 minutes. After that you can have a better judgement about it. BUT take note that real saffron is NOT completely soluble in the water, yet after solving it in hot water, you should be able to see some dark red dots in the water.

5- Do you know that saffron has some health benefits including anti-depression, anti-cancer and skin benefits.

For more information about Saffron, read this: What is saffron?

Tuesday, January 12, 2016

Handmade gifts and crafts recently added to our etsy shop

Some interesting hand-made crafts recently is added to our etsy shop and below I put their photos. They are so simple to make, but very catchy and pretty and suitable for giving to a friend or family as a gift.
They are included of stained glass panels, some small glass panels with stained glass drawings, stone key chains and stone bracelets.
Stained glass is an old art, but it's combination with modern art is so beautiful. Stone key chains have some fantastic paintings and are completely washable.
If you are interested in them, you can buy them from our etsy shop at :

https://www.etsy.com/shop/ParmikaHandicrafts

Tuesday, December 22, 2015

What is saffron? Where it comes from?

True saffron is native to Asia Minor (Anatolia) and southern Europe, with the majority of the world production based in Iran. Its blue-violet, lily-shaped flowers contain the orange stigmas (part of the pistil) and red style branches that are collected to produce the saffron spice. The plant is a bulbous perennial and grows 15 to 20 cm in height. Mature stigmas are collected by hand during a short blooming season. Over 200,000 dried stigmas, obtained from about 70,000 flowers, yield 0.5 kg of true saffron (more than 4,500 flowers to yield a single ounce of Saffron).

True saffron should not be confused with Carthamus tinctorius (family Asteraceae), also called American saffron (safflower, Indian safflower), that is produced from the tubular florets and is a lighter red than true saffron. The two are often used for the same purposes, and the less expensive American saffron is sometimes used to adulterate true saffron.

Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the color and flavor are concentrated in the red stigmas. Saffron from Iran, Spain and Kashmir is classified into various grades according to the relative amounts of red stigma and yellow styles it contains. Grades of Iranian saffron are: "Sargol" (red stigma tips only, strongest grade), "Pushal" or "Pushali" (red stigmas plus some yellow style, lower strength), "Bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheat sheaf) and "Konge" (yellow style only, claimed to have aroma but with very little, if any, coloring potential). Grades of Spanish saffron are "Coupé" (the strongest grade, like Iranian Sargol), "Mancha" (like Iranian Pushal), and in order of further decreasing strength "Rio", "Standard" and "Sierra" saffron. The word "Mancha" in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin.

History

Saffron use has been traced to ancient Egyptian and Roman times when it was first used for medicinal value, and only later becoming valued as a spice and dye. Folkloric uses of saffron have included its use as a sedative, expectorant, aphrodisiac, emmenagogue, and diaphoretic. During the 16th through 19th centuries, saffron was used in various opioid preparations, including laudanum and “black-drop” for pain relief.

Etymology

A degree of uncertainty surrounds the origin of the English word "saffron". It might stem from the 12th-century Old French term Safran, which comes from the Latin word Safranum. Safranum comes from the Persian intercessor za'farān (زعفران), which may be ultimately from the unattested word “zar-parān” (زرپران). Persian is the first language in which the use of saffron in cooking is recorded, with references dating back thousands of years.

What exactly is SARGOL Saffron?

SARGOL SAFFRON is made up of the red stigmas which have been cut and separated prior to drying. Stigmas cut this way provide MAXIMUM flavor, aroma and natural dye in cooking and baking. Improper harvesting and drying techniques seriously impact ultimate saffron quality. SARGOL SAFFRON is 100% pure saffron.
Good saffron production demands cool dry climate with well-drained rich fertile soil and irrigation facilities or sufficient amount of rain fall. The flowers are generally harvested during the early-morning hours and very soon their stigmas are separated and allowed to dry, and packed for marketing.
Naturally, one of saffron’s first uses may have been for dyeing textiles, since a single thread can color 10 gallons of water with a distinctive yellow hue. For example it is used to color the bright orange robes worn by Buddhist priests in India. As a spice, saffron is known for what it does to energize dishes with a pleasant fantastic flavor.
And why saffron is so expensive? Because the cultivation and harvest is still performed as it was since ancient times: by hand. Elderly village women are usually set on the task of removing the saffron "threads." It takes 4,000 crocus flowers to make up one ounce of saffron spice.

Saffron health benefits

In ancient remedies, saffron was used to relieve stomach aches and kidney stones. It adjusts and regulates the production of stomach acids and promotes contractions of the uterine muscles. Saffron is also used to massage the gums in order to reduce inflammation and tenderness. Also Saffron oil can be used to treat insect bites and stings, heal throat irritation due to cough. Saffron is a very useful spice for health; however it must be used in moderation, as high doses are known to be toxic. Some other health facts about saffron are as below:

- The active components in the saffron make our body lose its depressing characteristics making it a dietary necessity sometimes. A dosage of 30 mg daily in 2 divided doses has been investigated for the treatment of mild to moderate depression and in premenstrual syndrome. Doses of up to 1.5 g/day of saffron are thought to be safe; toxic effects have been reported at 5 gram.

- One of the main saffron benefits when used in cooking food is that it contains many plant derived chemical components which are known to prevent diseases. They are also known to promote overall well-being of the body.

- Apart from the volatile oils, there are also non-volatile active components like carotenoid compound that are anti-oxidants beneficial to the body. These prevent free radical reactions which produce harmful by-compounds and diseases. Some of the carotenoids like zea-xanthin, lycopene and alpha and beta carotene are widely appreciated. This is also one of the main uses of saffron.

- Saffron is also a digestive and an anti convulsion.

- Potassium, found in saffron, is a necessary source that favors cell formation and repair. It also helps maintains the blood pressure and keeps heart diseases at bay.

- Iron is a very useful component in the body as the blood requires it to form hemoglobin and it is a co-factor in the red blood cell production too.

- For women who have irregular periods, they can take saffron to help regulate their menstruation. An herbal saffron supplement can help induce menstruation as well as help relieve pain that is associated with periods. Along with period relief, saffron can also help to reduce chronic uterus bleeding.

- According to research, saffron can also help aid in a person's fight with cancer. Cancer cells grow by building and creating their own blood supply in the body. Saffron is thought to help fight cancer by entering the cancer cells and sending them a signal to commit suicide (known as Apoptosis), thus leading to the cancer dying off. Saffron contains Carotenoids which are thought to cause toxic and deadly reactions to certain cancer cells in the body, such as leukemia cells, sarcoma cells, and cancerous carcinoma cells.

- If you are someone that has trouble sleeping, using a saffron herbal supplement can also help you to avoid those restless or sleepless nights. The best way to use saffron to help you sleep is by mixing it with some milk or tea and your favorite sweetener and then drinking it before bed.

- Contraindications have not yet been identified. High doses should be avoided in pregnancy.

Skin benefits of saffron

Apart from imparting its exotic flavor and aroma to several recipes, saffron possesses beauty benefits as well. It has natural skin lightening qualities. Saffron can be beneficial for your skin in the following ways:

To get radiant and smooth skin, prepare the following face pack:

Mix 1 teaspoon of sandalwood powder, 2 to 3 strands of saffron and 2 spoons of milk. Then wash your face and wipe with a cloth before applying this face mask. Apply the mask while your face is still wet. Massage your skin thoroughly in a circular motion and allow it to dry for 20 minutes and rinse off. This mask should be applied once a week for maximum results.

To get naturally fair skin, soak a few strands of saffron in milk for 2 hours. Then smear this milk all over your face and neck and wash off it after a few minutes. Using this regularly will make your skin naturally fair.

For making another mix that you can prepare to get naturally fair skin you should first soak sunflower seeds and saffron in milk and keep them overnight. Then grind this mixture in the next morning and apply it on your face to get fair and glowing skin.

Adding a few strands of saffron to your glass of milk can also give you a glowing complexion. Expectant mothers are often given milk and saffron so that the fetus in the womb gets a fair and glowing complexion. There is, however, no medical theory behind this.

For treatment of Acne and Blemishes also you can use saffron. The antifungal content of saffron makes it effective for the treatment of acne, blemishes and blackheads. For this purpose mix 5-6 basil leaves with 10-12 strands of saffron to make a fine paste. Then apply this on your face and wash off with cold water after 10 to 15 minutes. This will help to remove acne and pimples. Basil leaves can clean the bacteria that cause acne and pimples. Apply saffron soaked milk on your face twice a day to help in clearing blemishes.

Culinary uses

Saffron rice made with bouillon cubes and saffron. Saffron is one of three key ingredients in paella Valenciana. A Swedish style saffron bun traditionally consumed before Christmas. Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like, and earthy notes; according to another such assessment, it tastes of hay, but only with bitter hints. Because it imparts a luminous yellow-orange hue, it is used worldwide in everything from cheeses, confectioneries, and liquors to baked goods, curries, meat dishes, and soups. In past eras, many dishes called for prohibitively copious amounts—hardly for taste, but to parade their wealth.

Threads are a popular condiment for rice in Spain and Iran, India and Pakistan, and other countries. Two examples of such saffron rice are the zarzuela fish-seafood stew and paella Valenciana, a piquant rice-meat preparation. It is essential in making the French bouillabaisse, which is a spicy fish stew from Marseilles, and the Italian risotto alla Milanese. The saffron bun has Swedish and Cornish variants and in Swedish is known as Lussekatt (literally "Lucy cat", after Saint Lucy) or Lussebulle. The latter is a rich yeast dough bun that is enhanced with saffron, along with cinnamon or nutmeg and currants. They are typically eaten during Advent, and especially on Saint Lucy's Day. In England, the saffron "revel buns" was traditionally baked for anniversary feasts (revels) or for church dedications. In the West of Cornwall, large saffron "tea treat buns" signifies Methodist Sunday School outings and activities.

Moroccans use saffron in their Tajine-prepared dishes, including Kefta (meatballs with tomato), Mqualli (a citron-chicken dish), and Mrouzia (succulent lamb dressed with plums and almonds). Saffron is key ingredient in the Chermoula herb mixture that Flavours many Moroccan dishes. Uzbeks use it in a special rice-based offering known as "wedding plov" (cf. pilaf). Saffron is also essential in Chelow Kabab, the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best Characterised by the eponymous Kesari Bhath- a semolina based dessert from Karnataka. South Asian cuisines also use saffron in Biryanis, which are spicy rice-vegetable dishes. (An example is the Pakki variety of Hyderabadi biryani.) Saffron spices sub continental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. Modern technology has added another delicacy to the list: saffron ice cream. Regional milk-based sweets feature it. Among them Gulab Jamun, Kulfi, double Ka Meetha, and "saffron Lassi"; the last is a sweet yogurt-based Jodhpuri drink that is culturally symbolic.