Tuesday, April 1, 2014

#Saffron Zaafaran, Azafrán, केसर, ज़ाफ़रान.Aromatics for Food and Music

#Saffron Zaafaran, Azafrán, Aromatics for Food and Music 

Saffron is rather unique among spices in that its main aroma and color components are water-soluble;
therefore, the stigmata may be soaked overnight in water, filtered and the water then added,.
Another method is preferred in Persia and India:
The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to cooking or sweets.

Saffron is native to the Mediterranean environment

Saffron is native to the Mediterranean environment, characterised by cool to cold winters, with autumn-winter spring rainfall, and warm dry summers with very little rainfall. It can withstand substantial frosts (-10oC), and can tolerate occasional snow in the winter.

Due to the fragile nature of the stigmas of the crocus that are 3 to 4 cm in length, the stigmas must be hand removed and also for the harvesting of the crocuses this is done by hand as well because a machine would decimate the delicate petals of the flower.