Saffron, the name may be unfamiliar to you. Saffron is one of the herbs typical of the Middle East and India are used for cooking curry, yellow rice, paela and other middle eastern cuisine.
Saffron has been cultivated since 3000 years ago. Most of the saffron flower grown in the Mediterranean region east to the Kashmir region. Each year, farmers can produce about 300 tons of saffron from around the world.
Saffron comes from the crocus flower stalk sativu namely the stigma. Because of the amount of stigma slightly then do not be surprised if one of the saffron into the most expensive spices in the world. Estimated price of 1 kg saffroon could reach 10 million dollars. Fantastic price for the size of the kitchen spices.
Air purple saffron flower and only has 3 in 1 flower stalk buds. Stigma stalk has a smooth texture like yarn measuring 2-4 cm. Flower pistil of saffron-colored bright orange like saffron.
Saffron flower will grow fast if it gets enough water flow. Planted in loose soil and a certain slope memilliki so much sun.
Saffron stems that are easily dried herbs make this one should be stored in closed containers and airtight.
Despite a bitter taste, but saffron aroma of cooking can make you become more fragrant and legit. The bitter taste of saffron began to fade when mixed into foods.
Saffon contains natural dye crocin, a carotenoid that makes cooking a golden yellow. Carotenoids are the best source of vitamin A is good for eye health help with repair stem cells and cone cells in the retina. In addition, the research found that carotenoids also prevent age-related cognitive decline.
Saffron contains many other important nutrients such as unsaturated fats), protein, carbohydrate, potassium, vitamin C, thiamin and riboflavin.
The world of modern medicine found that substances such as carotenoids contained saffron and Safranal (saffron oil content) can counteract free radicals cause cancer cells, gene mutation inhibitors (antimutagenic), immunomodulating, and antioxidant substances. People who use a lot of Persian saffron as aprodisiac food (additive passion).
Unfortunately, in Indonesia saffron is still not widely used because it is expensive and in some areas are still hard to come by.
However, you do not need to worry because we also have a distinctive flavor Indonesia that have similar benefits and can be obtained at a much cheaper price, that is turmeric.
Well, no saffron saffron was so.