The Immigrant Magazine. Resources for Immigrans in America.

LIVING WELL :SPICE SECRETS :

 

 

SAFFRON

 

Saffron, with the reputation of being one of the most expensive spices known to man, is well known for its distinct aroma and flavor. Saffron is derived from the saffron crocus flower and is the stigma of the flower which is dried and used not only in cooking, but also in the cosmetic and pharmaceutical industry. Saffron has a trinity of actions - flavor, aroma and color.

The history of saffron cultivation reaches back more than 3,000 years. Since ancient times, saffron has been used by the Greek in their perfumes, ointments, potpourris, mascaras, divine offerings and medical treatments. In Egypt, Cleopatra has used saffron in her baths to make lovemaking more pleasurable. Egyptian healters used saffron as a treatment for all varieties of gastrointestinal ailments. Saffron was also used as a fabric dye

Saffron's aroma is often described by connoisseurs as grassy and hay-like. The taste is somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods. It is widely used in Persian, Arab, Indian, Europian, and Moroccan cuisines. Confectionaries and liquors also often include saffron. Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic and antioxidant properties.

A pound of sry saffron (0.45 kgs) requires 50,000 to 75,000 flowers, the equivalent of a football field's area of cultivation. Forty hours of hectic day and night labor are needed to pick $150,000 flowers.

Saffron can be used in a variety of dishes such as rice and chicken. A pinch of saffron can add a lot of flavor, so it is important to use it in moderation.

SAFFRON CHICKEN
1 cup plain yogurt
½ cup water
2 tablespoons oil, plus more for frying
½ cup blanched almonds
8 medium cloves garlic
½-inch piece ginger root, peeled
2 teaspoons lime or lemon juice
1 teaspoon red chili powder
½ teaspoon turmeric
1 pinch saffron threads
1/8 teaspoon methi (fenugreek) seeds, optional
Salt
2 pounds boneless skinless chicken pieces
1 large onion, sliced lengthwise

In a blender or food processor, combine the yogurt, water and 2 tablespoons oil. Add the almonds, garlic, ginger root, lime juice, chili powder, turmeric, saffron, methi seeds and salt to taste. Blend or process until finely ground.
Place the chicken in a container with a tight lid. Add the yogurt marinade and mix well. Cover and refrigerate overnight. The next day, bring the chicken to room temperature. Fry the onion in 2 to 3 tablespoons oil until browned, which will take about 12 to 15 minutes.
Preheat the oven to 400 degrees. Arrange the chicken and marinade in a baking dish with a lid. Top with the browned onions. Cover tightly and bake 50 minutes. Remove from the oven and let stand with the cover on for 15 minutes.
To serve, garnish the chicken with cilantro and serve over rice or with naan bread.
Makes 4 servings.

I will be happy to hear from you. Tell me if you enjoyed my column, tell me if you would like to see something more. If you have a particular spice that you would like to learn about, let me know and I will try to find our more information about it. If you have any recipes you'd like to share, please let me know also. My email address is smita@neemosicecream.com.Visit The Saffron Spot and see our delicious array of icecream.

 

 

 

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