Saffron,-Besides-Being-One-Of-The-Most-Exotic-And-67

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  • 1. Saffron, besides being one of the most exotic and commonly used spices is also the worlds most expensive spice. This has something to do withthe fact that in each flower there is only 3 saffron threads. On top of that the only way to extract them is by humans going out and plucking eachsingle thread. All of this along with the fact that it takes 13,000 threads to weigh in at just oneounce and you can see why its easily the worlds most expensive spice.saffron satiereal extract
  • 2. Purchasing the Best Saffron There are two methods to purchasingsaffron, in its natural form, or in a powdered form Id most probablygo with its natural form since a lot of the time in its powdered form itis cut with cheaper spices such as turmeric or paprika Whenpurchasing the whole threads they should have a bright red or deeporange color to them, with the tips being of a lighter orange colorThis helps distinguish theyre of a high quality and havent been dyed As with most spices the best way to store them for use is in a darkcool place, and will slowly lose its flavor saffron satiereal extract butwill never become unusable
  • 3. Using Saffron The Romans were the first to start cultivating saffronfor use in things such as fragrances, soaps, but above all for cooking It is well known throughout the world to be a staple in certaintraditional dishes such as paella or bouillabaisse But it can be usedas an uniquely flavored spice to add to almost any dish! The numberone rule to stick to when cooking with saffron is to not use excessiveamounts To put this in perspective 1/2 tsp would be enough for apaella dish for 6 people
  • 4. If used to excess it takes on a metallic medicinal flavoring There area lot of recipes out there which call for the use of saffron, and itsimpossible to list them all here, however below are two of the mostcommon ways of its use One method is soaking the threads in aliquid, be it broth or water, and then using this liquid to place directlyinto the dish Another method is to first crush the threads and grindthem down, then add them any broth
  • 5. Many of the most common uses include soaking the saffron in waterwhile heating the liquid, which lets the flavor of the saffron slowlyseep out For the best extraction of flavor from the saffron thepreferred method is to add roughly 3 tsp of liquid for every 1 tsp ofsaffron and let the threads soak for a full two hours which will expandthe saffron for later use However, if you are following a specificrecipe always go by what they are telling you Variations of SaffronSaffron produced in Spain is regarded as the best saffron producedin the world
  • 6. The highest quality is "Mancha" which refers to its deep red coloringof the threads Other lower quality saffrons will have a yellower coloras spoken about before Since the flavor of the spice comes from therich red, it just means you are purchasing more waste
  • 7. saffron satiereal extract