Saffron ; The Flavor and Fragrance of Joy and Laugh!


	Saffron ; The Flavor and Fragrance of Joy and Laugh!

xpersianx

8-19-2009 3:37 PM

129 views

tags:

saffron, iran

xpersianx says:

It takes 225000 hand-picked stigmas from the saffron crocus to make a single pound, making saffron the world's most expensive spice( Each saffron crocus has just three stigmas ).

you must share the joy of saffron with those you love (or wish to love), hence the double yield. Enjoy!

1 Comment |

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8-20-2009 4:05 PM

Aribeth

We call it krokos (Krokos Kozanis).

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/f14dc5cd-04e0-4dc9-beee-70913045f869/857A1E4F-976E-45AC-AE8D-719AE2C92A61/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.gourmetsleuth.com/saffron.htm" href="http://www.gourmetsleuth.com/saffron.htm" style="font-size: 11px;">www.gourmetsleuth.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.gourmetsleuth.com/saffron.htm"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.gourmetsleuth.com/img/181FCA62-DBAF-4283-AC6A-638A7DC07047" alt="Saffron Crocus showing saffron stigmas" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.gourmetsleuth.com/saffron.htm"><STRONG><SPAN lang=en-us><A name="Where Saffron Came From"><FONT face=Arial 
color=#feac00>Where Saffron Came From</FONT></A></SPAN></STRONG><FONT 
size=2><BR><SPAN lang=en-us><FONT face=Arial color=#333333>Saffron comes from 
Western Asia and most likely Persia. The crocus was cultivated in ancient 
Europe. The Mongols took saffron from Persia to India. In ancient time saffron 
was used medicinally and as well as for food and as a dye. </FONT></SPAN></FONT></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.gourmetsleuth.com/saffron.htm"><SPAN lang=en-us><STRONG><FONT face=Arial color=#feac00><A name=How_To_Use>How 
To Use</A><BR></FONT></STRONG><FONT face=Arial color=#333333 size=2><I><B>The 
most important rule is "don't use too much".</B></I> A very little bit of 
saffron goes a long way and if overused becomes overpowering and leaves a 
"medicinal" flavor.<BR><BR>There are several ways to prepare saffron for use. 
Consult your recipe for specific recommendations.&nbsp; Basic methods 
include:<BR><BR></FONT><FONT face=Arial color=#ff9900 size=2><B>Soak 
Threads</B></FONT><FONT face=Arial color=#333333 size=2> - The threads are 
soaked in liquid which can be broth, water, wine then the infusion is added to 
the dish. <BR></FONT></SPAN></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.gourmetsleuth.com/saffron.htm"><B>Method:</B> crush threads with your fingers or use a tiny mortar and pestle. 
Add the saffron to the liquid and soak for 5 - 20 minutes. Add the "tea" to your 
recipe.<BR></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.gourmetsleuth.com/saffron.htm"><FONT face=Arial color=#ff9900 size=2><B>T</B></FONT><B><FONT face=Arial 
color=#ff9900 size=2>oast Threads</FONT></B><FONT face=Arial color=#333333 
size=2> - Many traditional paella recipes recommend toasting the saffron before 
use.</FONT></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.gourmetsleuth.com/saffron.htm"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/www.gourmetsleuth.com/img/E06ECF29-3207-47A6-ACC9-21FC73921987" alt="Saffron Threads" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.gourmetsleuth.com/saffron.htm"><P align="left"><FONT face="Arial" color="#feac00" size="3"><STRONG><SPAN lang="en-us">Saffron </SPAN><A name="Nutrition">Nutrition</A></STRONG></FONT></P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/857A1E4F-976E-45AC-AE8D-719AE2C92A61/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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