Dormivit in sacco Croci (He has slept in a bed of saffron) is a Latin phrase meaning: "He has a very light heart," a reference to the stimulating effect of this most precious spices. An early writer should himself warned against taking too much saffron is thus not "die of excessive joy!"
Saffron is expensive because it requires up to 400,000 of the orange-red stigmas of Crocus sativus, simply to make one kilogram of the spice. Each flower has only three stigmas, which must behandpicked at dawn during a brief two-week peak in late October.
The saffron crocus grows from five to nine inches tall, with long thin leaves and purple flowers. It is a perennial in zones 6-10 and is now commercially on a large scale only in India and in seven of the 52 provinces of Spain cultivated. When to overwinter indoors in a cool place is the saffron crocus easy to grow, even in Canada. It takes about six plants to generate enough grain for a recipe. Harvestthem in the early morning hours and dry by just the scars on paper towels and store them in a warm dry place for a few days until they are brittle. They will keep for long in a small, sealed glass vessel for up to five years.
The flowers of the saffron crocus close at night and the scars extend beyond the leaves. These features distinguish them from the highly poisonous meadow saffron or autumn crocus.
The word saffron comes from Arabic, or assfar Zafaran, which meansYellow. The botanical name is Latin for sativus cultivated.
Drink saffron tea is said to induce clairvoyance. Also in the magical kingdom of saffron should desire to provoke and was often supplemented love sachets. The Roman aristocracy perfumed with their houses and baths. In Greek myth, the gods wore robes dyed with the spice. The red pigment of the scars allegedly developed as Hermes, the messenger god of ancient Greece, felt remorse after accidentally killing hisFriend, Crocus. When his shed blood on the floor, turned Hermes, the drops in the saffron crocus.
Medical saffron has fallen out of favor as a cheaper and more effective herbs are at their disposal. In the Middle Ages, however, bring saffron was popular as a treatment for menstrual pain and uterine bleeding and to menstruation. Pregnant women should be careful, can cause ingestion of saffron small amounts in high doses, the culinary spice abortion. Saffron was usedtreat indigestion and is still used in Chinese herbal medicine to alleviate abdominal pain. Some herbalists recommend saffron, to treat high blood pressure, because it contains a blood pressure-lowering drugs called crocetin. There is a statistically lower incidence of heart disease in Spain, which some people attribute to the nation the high consumption of the wort.
Saffron is in Arabic, Indian, mainly used in Mediterranean cuisine. It complements especially fish and seafood and is aMain ingredient in French bouillabaisse and Spanish paella. It goes well with mild cheeses, eggs, rice and other meat dishes. Powdered saffron is much stronger than saffron threads, but the diversity in powder form is often distorted, so purists hold the strings. Whether with the threads or powder, not too much of the seasoning, since it would result in a medicinal taste. Steep the spice in a little hot water before adding to eat, and then add the saffron bothand the water.
To accompany Indian food, try the following saffron rice:
× 1 cup basmati rice
• 2 cups water
× 1 Tbsp. Butter
· ¼ tsp. Saffron threads (or one-eighth tsp. Powdered saffron)
× 3 inch broken cinnamon sticks (pieces should be large enough to facilitate easy removal before serving)
• 3 whole cloves
· ½ onion, chopped
• 4 whole cardamomSeeds
· ½ tsp. Salt (or more to taste)
Pour about 2 Tbsp. with boiling water to the saffron and let stand for 10 minutes. Melt the butter in a pan and add the cinnamon, cloves and onions. Sauté until the onions are translucent. Add the rice, water, cardamom, salt, saffron and water. Bring to a boil, then cover and cook for about 25 minutes - 45 minutes if you long grain brown rice.
In France, rabbit is often prepared with mustard.Below is a variation of the traditional French recipe rabbit with saffron as a spice with a resulting color and pleasant taste.
Rabbit with sherry, cream and saffron
× 1 rabbit, cut into six or eight pieces
· ¾ cup cream
· ¼ cup medium dry sherry
· 1-2 cloves of garlic
• 4 Tbsp. Dijon mustard
× 1 tsp. Salt (or more to taste)
· Pinch of cayenne pepper
· ¼tsp. Saffron threads (or 1 / 8 tsp. Saffron powder).
Pour about 2 Tbsp. boiling water over the saffron in a small bowl and let stand this for 10 minutes. Place the rabbit in a fairly close-fitting, fireproof casserole with lid. Place all other ingredients in a blender - including the saffron and water after the infusion - and mix well. Pour over rabbit. Cook made in a preheated oven at 350F for about 60 minutes to good. Check doneness before serving. Rabbits can have ato cook deceptively long time. Rabbit cooked in sauce is ready to be acceptable. Undercooked not rabbits. Serve with rice.