{"id":32216,"date":"2019-03-02T12:05:52","date_gmt":"2019-03-02T11:05:52","guid":{"rendered":"https:\/\/spanishgourmetshop.com\/correct-use-of-the-saffron\/"},"modified":"2019-03-02T12:05:52","modified_gmt":"2019-03-02T11:05:52","slug":"correct-use-of-the-saffron","status":"publish","type":"post","link":"https:\/\/centraldelgourmet.com\/en\/correct-use-of-the-saffron\/","title":{"rendered":"Correct use of the saffron"},"content":{"rendered":"

The saffron<\/strong>, that spice that conquest at the same time by the taste, sight and smell, and is known as the most expensive of all those that exist. This red gold is the star ingredient of great dishes of the cuisine, from the most classical to the most current, passing through the paella that made our grandmothers at home as the kitchen and more international in a risotto milanese, which is considered a gourmet product<\/strong><\/a> to many.<\/p>\n

proper Use of saffron<\/h2>\n

in Addition to being the condiment perfect for great culinary creations, the saffron is also a dye, a natural medicine, a cosmetic, and a good luxury, due to its high price, as the kilo of saffron rubs 30,000 euros.<\/p>\n

This spice is so powerful it has always had a value added from the mythology, as it is recorded that, around the THIRTEENTH century the Countess of Leicester paid 14 shillings for six months to half a kilo of saffron, a quantity of really exorbitant, for other spices such as pepper, they cost a bit more than 2 shillings or cilantro a few pennies. All this is clearly reflected in \u201cThe book of Spices\u201d by John O’connell.<\/p>\n

This high price that is paid by the so-called \u201cred gold\u201d is due to its complicated production process, in addition to its taste, color and value. The saffron, as the plant is triploid, it is difficult to develop in a natural way, and it needs the help of the hand of man to reproduce and grow. The flowers that are born of the plant takes almost two years to bloom, in line with the month of September when they are ready for collection. To grow little size, you have to pick up first thing in the morning, before the opening and so as to avoid that any inclement weather falls on it, estrope\u00e1ndola.<\/p>\n

When they have been collected, they must always work with great care by hand to separate from each flower’s three stigmas that have, that are the very spice. Tends to always be carried out twelve hours after collection and, as a curious fact, to get a single kilo of saffron, you need at least 250,000 flowers. Because of this arduous production process, the saffron becomes a limited edition of all the species that we know of.<\/p>\n

Types of saffron<\/h3>\n

This spice can be found in a variety of formats when we are going to acquire in a trade: in strands or ground. Typically the second option, ground is often used for foods that require a broth as a development principal.<\/p>\n

in Addition, we must take into account another series of characteristics of saffron before purchasing it, as, in addition to the two forms of presentation you have, we also have to distinguish its quality by the color. A saffron that does not contain an intense red is not a condiment optimal and will not be safe to buy it.<\/p>\n

on the other hand, if we chose to buy it in strands, although it is considered more versatile, it is also more expensive than ground. On this occasion, to find a wire color yellow is a symptom that is not good for you, but they are \u201cstyles\u201d that come from the same flower and can serve us as a decoration on our plates.<\/p>\n

Finally, the aroma should be a key point when we get a little bit of red gold. The threads of this spice contain a soft smell of smoked cedar and tobacco that distinguishes him, accompanied by a flavor that mixes touches of citrus with the acid of a pepper.<\/p>\n

How to cook?<\/h3>\n

When we buy saffron in threads, these should be toast a bit before being used and get rid of them a bit with your hands to add to the meal. The amount that we use also must be measured with precision, it is advisable to use it in little amount to avoid a touch too bitter in the dish. For each serving should be used no more than 30 milligrams of the spice ground, and about 5 threads per person if you use it in strands.<\/p>\n

Tips extra: When you can cook with saffron as a condiment, it is important that we take into account what kind of utensils we use, because if you stir a bowl with a wooden spoon, it will stain with the saffron. With the hands the same thing occurs, spend careful handling is important.<\/p><\/blockquote>\n

in Addition, to its conservation, it is best to store it in a cool place in the kitchen for that do not fall in this species the rays of the sun that can fade its quality.<\/p>\n","protected":false},"excerpt":{"rendered":"

The saffron, that spice that conquest at the same time by the taste, sight and smell, and is known as the most expensive of all those that exist. This red gold is the star ingredient of great dishes of the cuisine, from the most classical to the most current, passing through the paella that made […]\n","protected":false},"author":3,"featured_media":28419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-32216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nCorrect use of the saffron - Central del Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/centraldelgourmet.com\/en\/correct-use-of-the-saffron\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Correct use of the saffron\" \/>\n<meta property=\"og:description\" content=\"The saffron, that spice that conquest at the same time by the taste, sight and smell, and is known as the most expensive of all those that exist. 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