Dining without spice is like a fashion without style. Of the many spices each housewife should have in his kitchen, we set the saffron. A powerful spice that will not leave your senses indifferent, and with its taste, smell and color. Saffron is best suited for creamy sauces, soups, stews, seafood, poultry and meat sauces for pasta.
Saffron is an awesome flower that thrives from late September to early December. Amid this period, flower containing just three thin petals with a rosy shading, like the shade of the blood, are gathered. In old occasions it was utilized as a colorant on the grounds that it has an amazing capacity to paint multiple times more than its volume. It is considered a medicament that helps digestion, but the most important thing is that it has a completely special remarkable taste, so it gives them distinctness as no other spice. Saffron is known from ancient times and began to grow as early as the 7th century in China. In Europe, saffron reached Spain in the 10th century and brought the Arabs.
The price of the saffron is astronomical, ranging up to 30,000 euros per kilogram. Do not be afraid too much of the price, because with one gram of saffron you can spice up one hundred servings. The healing properties of this spice have been proven, especially its antidepressant, anticancer and aphrodisiac effect. In the last decade, dozens of studies on the healing effects of saffron have been published and all speak in favor of its positive effect. That’s why some safflower tea is also being used somewhere. The best saffron is produced in the Gatineau area, in the southeast of Paris, and also in the French area of Aquitaine, in the Spanish La Mancha, in Pakistan, Greece, Iran, Morocco …
