Saffron Golden Spice

Saffron deserves such a description not only for thewas also being added to herb teas as a cure for
bright yellow or orange color, which gives the dish itsmelancholy.
distinctive look, but also because of its price, allowingWorthless substitutes
this spice to be called the world's most expensiveThere are medieval documents stating that
spice. And most counterfeited spice, as well. It takescounterfeiters were punished to death for saffron
150,000 hand picked crocuses blooms to produce 35falsification. Today, the usual methods of counterfeiting
ounces of spice. The largest crocus plantations are insaffron are mixing it with beet, pomegranate fibers,
Iran. It produces about 80 percent of world's need ofred-colored silk threads or tasteless and odorless parts
saffron. Saffron is also being produced in India, Spainof crocuses. Other options are immersing the saffron
and Greece. Some small gourmet shops have saffronthreads into honey or oil. Soaked saffron gain more
available for purchase from New Zealand, France andweight. In fact powdered saffron is being counterfeited
Switzerland and even U.Smost often. Spices like curcuma, marigold petals, yellow
Noble spicepeppers, and other "thinners" are being used. Selling
Historians and biologists decided to prepare saffronsaffron without labels is another deception as it will
documents of origin, the first record of it was found inusually be the saffron mixture of inferior quality,
the current Iraqi territory. Saffron-based pigments havepresented as the highest quality flavor.
been found on 50 000 years old paintings depictingThe king of culinary
wild animals. Alexander the Great used saffron forEven saffron it self does not have a pleasant taste,
various sauces with rice dishes during his conquest ofsaffron greatly emphasizes the characteristics of
Asia campaign 3500 BC. He also used saffron indishes and give them a nice color. It is regularly being
baths, to treat battle wounds. Around the same timeused in Iranian, Central Asian, Indian, Turkish and
Chinese medical expert Wan Zhen wrote that saffronMoroccan cuisines. In Spain, Italy and France, it is being
is the homeland of Kashmir, where people used it as aadded to soups, sauces, fish and rice dishes. United
sacrifice for Buddha. People there used to dryKingdom and Scandinavian countries use saffron then
crocuses blooms for few days and then producedbaking biscuits, pastries and cakes. Only tiny pinch of
saffron, valued for its yellow coloring feature. Ingolden spice is needed for dish. Too much of saffron
addition, it was used for flavoring wine.makes dishes bitter. It is recommended to soak
Perfume manufacturers in Egypt, physicians in Gaza,saffron in warm water before using it so it improves
and Greek goddesses used saffron to produceits features. For the preparation of baked goods,
perfumes, oils, scented mixtures of dried plants, facesaffron is being mixed with dough. Then cooking other
painting, to sacrifice it to the gods and to treat a widedishes, saffron is added few minutes before the end
range of physical and mental disabilities. It was evenof cooking.
sprinkled into bed sheets to boost energy and vitality. It