UK Special Spice and Life Herbs Imports and Exports. Saffron 0.5 Grams £3.99
Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn colour and sweet flavour. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way.
Saffron is a flavor got from the marks of shame of the blossom of Crocus sativus Linnaeus, normally known as Rose of Saffron.Crocus sativus Linnaeus has a place with the group of Iridaceae and it is described for having a purple bloom with red marks of disgrace and yellow stamens.The blossom of Crocus sativus Linnaeus is sterile, in light of the fact that it is a cross breed that has been kept up for quite a long time due to the estimation of its marks of shame. The propagation of this plant is finished with knobs. Every blossom of Crocus sativus Linnaeus has three marks of shame of saffron, additionally called fibers, which are joined by the style.
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Saffron – Health & Beauty Benefits
Saffron – 0.5 Grams £3.99
Vegan Society Approved,
Benefits of Saffron:
Treats depression
Prevents cancer
Boosts memory
Helps with pms
Relieves toothache
Prevents vision loss
Insomnia
Soothes fever
Helps in arthritis
Skin health
Nutritional Value of Saffron: Saffron contains a few plant-determined substance aggravates that are known not been hostile to oxidant, sickness counteracting, and wellbeing advancing properties.Their blossom pistils make a few fundamental unstable oils, however the most essential of every one of them is safranal which gives saffron its charming flavor.
Nutrition Facts
Amount per 100 grams
Calories 310
%Daily Value*
Total Fat 6 g 9%
Saturated fat 1.6 g 8%
Polyunsaturated fat 2.1 g
Monounsaturated fat 0.4 g
Cholesterol 0 mg 0%
Sodium 148 mg 6%
Potassium 1,724 mg 49%
Total Carbohydrate 65 g 21%
Dietary fiber 3.9 g 15%
Protein 11 g 22%
Vitamin A 10% Vitamin C 134%
Calcium 11% Iron 61%
Vitamin D 0% Vitamin B-6 50%
Vitamin B-12 0% Magnesium 66%
One of the first noteworthy references to the utilization of saffron originates from Ancient Egypt , where it was utilized by Cleopatra and different Pharaons as a sweet-smelling and alluring embodiment, and to make ablutions in sanctuaries and consecrated places.Saffron was likewise very refreshing in the Classic Greece for its shading and sweet-smelling properties. It was utilized as a solution for restlessness and to diminish headaches created by wine. It was likewise used to fragrance washing and as an aphrodisiac.Arabs utilized saffron as a part of drug for its sedative properties. It was the Arabs who presented the development of saffron in Spain in the X century. Proof of various types guarantee that saffron was a vital fixing in the hispanic-arabic cooking of that age.During the Middle Age, saffron turned out to be no doubt understood in Great Britain. The legend says that, in the time of Edward III, an explorer brought a knob of saffron covered up in a gap in his stick from Middle East to the town of Walden. There the globule was developed and imitated offering success to the town.
Preparation
Saffron gives a distinctive aroma and flavour and a yellow colour to Spanish paella and Italian risotto and is also a classic ingredient in the French fish soup, Bouillabaisse. Crush the stigmas and soak in water before use.
Cook this Spanish rice recipe as a tasty alternative to paella. Serve with a spoonful of aioli.
Ingredients 4 tbsp olive oil 75g/3oz shallots, finely chopped 1 small head garlic, cloves separated, peeled, finely chopped ½ tsp pimentón dulce (smoked sweet Spanish paprika), plus extra for seasoning the fish pinch crushed dried chillies 200g/7oz vine or beef tomatoes, halved 1 litre/1¾ pints fish stock ½ tsp loosely packed saffron strands 400g/14oz short-grain paella rice, such as Calasparra 1 large roasted red pepper 500g/1lb 2oz monkfish fillet, trimmed of all membrane then cut across into 1cm/½in thick slices
Preparation method Grate the halved tomatoes, pressing the fleshy, cut face of the tomato against the grater. (As you grate each tomato half, the skin will flatten out and be left behind.) Discard the skin. Heat two tablespoons of the olive oil in a shallow flameproof casserole, add the shallot and fry gently for 10 minutes or until soft and sweet but not browned. Add the garlic, pimentón and chillies and fry for 2-3 more minutes, then stir in the tomatoes and cook until they have broken down into a thick sauce. Stir in the fish stock, saffron and 1½ teaspoons of salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over a medium-high heat for 5-6 minutes. Meanwhile, cut the roasted red pepper or jarred pimientos into 1cm/½in-wide strips, removing and discarding any skin or seeds. Sprinkle them over the top of the rice and shake the pan briefly so they sink into the mixture a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time almost all the liquid should be absorbed and the rice will be pitted with small holes. Shortly before the rice is ready, pat the monkfish pieces dry on kitchen paper and season well with salt and a little pimentón. Heat the remaining two tablespoons of oil in a non-stick frying pan. Add the monkfish slices a few at a time and fry over a high heat for one minute on either side until very lightly coloured and almost cooked through. Lay the pieces of fish on top of the rice, turn off the heat and cover the casserole with a clean tea towel, opened-out newspaper or lid. Leave to rest for five minutes, during which time the monkfish will finish cooking through. http://www.bbc.co.uk/food/recipes/rice_with_monkfish_03804
SAFFRON
IN STOCK
Price. £3.99 uk.
shipping. £2.00 uk.
shipping. £2.90 usa / world.
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BENEFITS.
Benefits of Saffron:
Treats depression
Prevents cancer
Boosts memory
Helps with pms
Relieves toothache
Prevents vision loss
Insomnia
Soothes fever
Helps in arthritis
Skin health