SAFFRON: Super Spice
Though an expensive herb, saffron has a variety of healing properties.
Saffron or Kesar, the King of spices is undoubtedly the most precious spice in the world.
It takes around 4,300 of the beautiful royal purple flowers of the crocus plant to produce 28 gm of saffron. Its name comes from the Arabic word zafaran, which means yellow. The spice is obtained from the thread-like stigmas, exactly three of which are present in every flower. Hence, it is expensive that hundreds of rupees would buy few grams of good quality saffron. Fortunately, due to its intense flavouring and colouring power, a tiny pinch would suffice in any recipe — bringing it within the reach of the ordinary household wanting to create that special delicacy utilising saffron’s exquisite flavour and colour.
Saffron is believed to have originated and is still produced in Greece or Asia Minor. India is the ancient harvesting ground of some of the purest saffron in the world. In the beautiful valley of Kashmir, fields of saffron are found for close to 2,000 years.
The Babylonians used saffron for healing and colouring purposes. According to Biblical tradition, saffron was one of the fragrant plants that grew in King Solomon’s gardens. The ancient Egyptians burned saffron powder during their religious ceremonies. Saffron was probably introduced to Medieval Europe by the Crusaders who brought it from Arabia and India, and is mentioned in almost one-third of the recipes of that era. Cleopatra used it to give her skin a golden colour and romantic aroma. Saffron is also used in religious ceremonies. Tibetan Monks use saffron for prayer and blessing. Calligraphers have used saffron to write religious books such as the Koran.
Saffron pairs marvellously with rice, and is an indispensable ingredient in many classical recipes: Indian rice Pulav, the Risotto a la Milanese of Italy, and the Spanish paella to name a few.
In folk medicine, saffron has been attributed with various kinds of healing effects:
- It has been used for the treatment of measles
- In Indian traditional medicine, it used for treating bladder, kidney and liver disorders, and also diabetes
- Saffron may help fight tumours, alleviate side-effects of chemotherapy
- It may reverse the effects of brain degeneration due alcohol consumption
- Saffron is considered excellent for stomach problems and an anti-spasmodic, helps digestion and increases appetite. It can also be used in case of loss of appetite
- It relieves renal colic, reduces stomach aches and relieves tension
- It can be used as a drug for flu-like infections, depression
- Has aphrodisiac properties
- Strengthens the heart and nervous system
- It helps cure colds, coughs and asthma
- It can help relieve nosebleeds, fatigue and exhaustion
- Rubbing your gums with saffron can reduce soreness and inflammation
- It is particularly useful in the winter months since it imparts heat in the body
- Has anti-bacterial and anti-viral properties.
The traditional Kashmiri tea [Kava] is saffron-based drink which instantly brings warmth to the body.
How to use, buy, and store
Be careful. True saffron is expensive, has a deep orange to brownish red colour – the redder the strands, the better is the quality. Yellow saffron has no curative properties. Choose whole saffron threads over powder saffron. The threads have a better flavour and the curative qualities are higher. It is better to store saffron in an airtight container in a dark, dry, cool place. The flavour is better distributed when the spice is first allowed to soften in a little warm water than adding to food directly.
Add a few threads to your soups, broths, pasta, rice, risottos or simply add to cold milk with a little honey for a delicious drink. Saffron gives a beautiful tinge and a special aroma to the dish.
The French and Spanish use it in their specialties while it is an indispensable part of the Mughlai cuisine.
Precaution
- Saffron bulbs are toxic to young children and stigmas, if had in excess, are narcotic
- Large doses of saffron are poisonous and can damage the kidneys and the central nervous system.
- To treat menstrual discomfort – take 5-15 drops in water three times a day. If symptoms persist, consult a doctor.
There is more to those delicate strands than you would expect. Go ahead, include this magical herb in your cooking plan.
Useful Hints
Here are a few basic tips on using saffron.
- Saffron can be used in two ways: powdered or threads. If your main goal in using saffron is to create the visual effect such as decorating your food, use threads. On the other hand, if you want to use saffron in that is not obvious to the eye, then grind it.
- Do not buy powdered. First, it is very easy to adulterate powder saffron and there is guarantee of its purity. Second, powdered saffron has a short shelf-life and loses flavour rapidly.
- If you need to use powdered saffron, make it by grinding the saffron threads to a fine powder before adding it to your cooking. If you are going to use powdered saffron frequently, buying a mortar and pestle is highly recommended. If you have a hard time grinding your saffron, due to its moisture content, add a pinch of sugar grains to it and then grind it. Once your saffron is in powder form, add 3-5 teaspoons of warm or boiling water to it and leave it to infuse for about 5-10 minutes.
- Always store saffron in a cool dry place and away from bright light. Do not expose saffron to moisture.
— Team CW
Naini Setalvad is a renowned Nutritionist and Health and obesity consultant. She is a regular columnist for the leading newspapers and magazines. She has also conducted workshops to improve performances, memory, concentration, inter-personal relationships, reducing stress, aggression, mood swings for various institutions.
Now, go paperless with three easy options
Read Complete Wellbeing on your tablet, PC or smartphone device
Recent Comments