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Saffron–the beloved spice of true gourmets

Saffron is the queen of spices which is famous for its expensiveness.For producing just 100 grams of saffron at least 5-8 thousand crocus flowers should be picked and processed, in other words for 1 kilogram of Saffron 80 900 plants should be processed! The dried aromatic snouts of saffron are used as an incense, as dye and for cooking eastern dishes (stuffed fish, soups, pastry, pilaf).Into dishes saffron is added at the end of boiling.Saffron is also a precious medicine.However, as a medicine it should be used in a very small doses.Saffron is used for treating cardiovascular system, gastrointestinal tract and liver.It is also good for people suffering from renal disorders and urinary tract diseases.Eastern men owe their good potency to saffron, which is regularly added into their national dishes (pilaf, number of vegetable dishes).At present saffron is mainly used as a coloring matter for foodstuffs (butter, cheeses, liqueurs and some soft drinks).


In the USA and Europe saffron is generally used in confectionery by adding it to cookies, cakes, buns, rolls, creams, puddings, mousses, candies, custards, etc.In the Eastern countries Saffron is widely used for making meat, chicken, rice and vegetable dishes.In modern European cuisine saffron is used in dishes made with boiled or stewed fish and in sweet rice puddings.Saffron does not go with other spices, that is why it is never included into spice mixes and almost always is used alone.Adding of saffron into any dish should always exclude adding other spices if there is no other special instructions in the receipt.Saffron is only used in extremely small doses, since it is a very strong spice.Too much of it will impart an unpleasant bitterness to the taste of your dish.