Nov 10 2013, 12:45 AM, updated 11y ago
Item(s): 10grams Saffron in glass jar.
Za'faran (Saffron/Crocus Sativus)
Bunga Za'faran merupakan herba yang sangat terkenal dan termahal, dikenali sebagai "King of Spices".
Bagus untuk :
• Untuk Kecederasan Minda, menguat kan daya ingatan dan pintar
• Merawat masalah darah
• Mengawal tekanan darah tinggi dan kolesterol
• Merawat sakit jantung
• Melancar kan pengaliran darah
• Merawat sakit saraf , bisa bisa sendi dan keletihan
• Mengatasi masalah usus besar dan usus kecil serta sembelit
• Membersih dan menguatkan darah
• Merawat Allergic & lelah
• Antioksidan
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More info on saffron (cooking):
1) Saffron could be described as the prima donna of the spice cabinet. For starters, it's the most expensive spice (by weight) in the world. In addition, it requires special treatment to fully extract its unique flowery, pungent, almost bitter character and deep orange color that make it indispensable in bouillabaisse, paella, and a host of other traditional dishes.
Saffron's high cost is due to the fact that the threads are the actual stigma of a particular crocus flower and must be harvested by hand. Fortunately, a little bit of saffron goes a long way. In fact, too much saffron can ruin a dish with an overpowering, medicinal taste. So in practice, saffron actually costs not much more than most seasonings.
When shopping for saffron, look for evenly colored, vivid red or deep orange threads. Lighter colored threads or a lot of pale streaks indicate lesser quality. Avoid powdered saffron, which is always cheaper but often inferior and adulterated with other flavorings.
Crush and soak saffron to release its flavor. Saffron threads are quite frail and can easily be crumbled between your fingers, although for a more uniform powder, use a mortar and pestle. Measure (or count) saffron threads before crushing. A "pinch" is about 20 medium saffron threads.
Saffron needs moisture to release its flavor. The best way to extract flavor from saffron is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes. Then add both the saffron and the liquid to the recipe. As the saffron soaks, you'll notice the distinctive aroma indicating that your saffron "tea" is ready. I like to soak the saffron in stock or wine (rather than water) to add to the overall flavor of a dish.
When adding saffron to soups, stews, salad dressings, and other recipes with a lot of liquid, you can simply toss the crushed threads in with the rest of the ingredients. I still find, however, that I get a deeper, more pervasive saffron flavor by first soaking the crushed threads and then adding them. For traditional paella recipes, cooks first toast the saffron threads in a dry skillet to bring out the volatile flavors. I don't usually bother because I've found that this step makes little difference in the final flavor of the dish.
Source; http://www.finecooking.com/articles/geting-the-most-from-saffron.aspx
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2) Saffron
Pronounce it: sah-fron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour - slightly bitter, a little musty, and with a suggestion of something floral.
It's a labour-intensive crop, which means that saffron commands a high price; each crocus produces just three stigmas, which are hand-picked and then dried, and it takes thousands of stigmas to make just one ounce of the spice. Happily, the flavour is better if you use just a little - too much, and it tastes too bitter.
The main saffron-growing countries are India, Iran, Spain, Greece and Italy, although it was once grown in Saffron Walden, Essex, hence the town's name.
Availability
All year round.
Choose the best
As a rule of thumb, the deeper the colour of the threads, the better the quality. Deep red with orange tips is considered to be the best. If the tips aren't orange it might indicate that the saffron is inferior and has been dyed.
Inferior saffron can also look slightly frayed and worn. If you're buying saffron in markets abroad, beware of cheap deals - the real thing is always expensive. Avoid anything that's too yellow, as it is probably a fake. You can also buy ground saffron, but it loses its potency quite quickly and is sometimes adulterated with other ingredients.
Prepare it
To draw out the colour and to ensure that it's evenly distributed throughout the dish it's to be added to, steep saffron threads in a little warm water, stock, milk or white wine for about 30 minutes before using. Then add the liquid to the dish, usually towards the end of cooking. If you like, you can strain the threads out before you add the liquid, but it's a fiddly job, and the threads look good in any case.
Store it
In an airtight container in a cool, dark place. It will keep for several years.
Cook it
In Spanish paella, French bouillabaise or Italian risotto Milanese. Use in baking, or add to tomato sauce. Add to the water when making rice.
Source; http://www.bbcgoodfood.com/glossary/saffron
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Health benefits:
10 Amazing Benefits Of Saffron
Saffron is a popular spice and an expensive one too. Its taste makes it great for usage in food, as refreshment and even for making beverages. Saffron’s unique colour, flavour and other properties give it culinary and medicinal characteristics that make it renowned all over the world. It belongs to the Iradaceae family and is a native of the South Europe regions. These regions originally cultivated and used saffron on a daily basis.
Amazing Benefits Of Saffron
cc licensed ( BY ) flickr photo shared by Steven Jackson
Health Benefits of Saffron:
Saffron is mostly known for its inclusion in food items. But it has very significant nutrients and chemical compounds which are beneficial in providing medicinal benefits. Let us look at a few of the saffron uses below:
1. Disease prevention:
One of the main saffron benefits when used in cooking food is that it contains many plant derived chemical components which are known to prevent diseases. They are also known to promote overall well-being of the body.
2. Volatile oils:
The plant part from which saffron is obtained contains essential but volatile oils which when added to food, imparts its unique flavour and benefits of saffron as a spice. Some of these oils are cineole, pinene, borneol, geraniol etc.
3. Active components:
Apart from the volatile oils, there are also non-volatile active components like carotenoid compound that are anti-oxidants beneficial to the body. These prevent free radical reactions which produce harmful by-compounds and diseases. Some of the carotenoids like zea-xanthin, lycopene, alpha and beta carotene are widely appreciated. This is also one of the main uses of saffron.
4. Therapeutic applications:
In many religions, saffron is not just considered a spice. It is used in various types of therapies like body healing, detoxification and also in the spas.
5. Anti depressant:
The active components in the saffron make our body lose its depressing characteristics making it a dietary necessity sometimes.
6. Digestive properties:
Saffron is also a digestive and an anti convulsant.
7. Cell formation and repair:
Potassium, found in saffron, is a necessary source that favours cell formation and repair.
8. Heart diseases, blood pressure:
Potassium also helps maintains the blood pressure and keeps heart diseases at bay.
9. Blood cell production:
Iron is a very useful component in the body as the blood requires it to form haemoglobin and it is a co-factor in the red blood cell production too.
10. Optimum health:
The overall mineral content including calcium, vitamins, proteins etc present in Saffron ensure the maintenance of optimum health.
Saffron USDA Nutrition chart:
Principle
Nutrient Value
Percentage of RDA
Energy 310 Kcal 15.5%
Carbohydrates 65.37 g 50%
Protein 11.43 g 21%
Total Fat 5.85 g 29%
Cholesterol 0 mg 0%
Dietary Fiber 3.9 g 10%
Vitamins
Folates 93 µg 23%
Niacin 1.46 mg 9%
Pyridoxine 1.010 mg 77%
Riboflavin 0.267 mg 20%
Vitamin A 530 IU 18%
Vitamin C 80.8 mg 135%
Electrolytes
Sodium 148 mg 10%
Potassium 1724 mg 37%
Minerals
Calcium 111 mg 11%
Copper 0.328 mg 37%
Iron 11.10 mg 139%
Magnesium 264 mg 66%
Manganese 28.408 mg 1235%
Phosphorus 252 mg 36%
Selenium 5.6 µg 10%
Zinc 1.09 mg 10%
Saffron, in about 100 grams of its quantity contains 310 kilocalories, 65.37 grams of carbohydrates, 11.43 grams of protein, 5.85 grams of fat and 0mg of cholesterol. Dietary fibre content is 3.9 grams with other minerals like calcium 111mg, copper, 0.328mg, iron 11.10mg, magnesium 264mg and manganese 28mg contributing to its mineral base.
Source: http://www.stylecraze.com/articles/amazing-benefits-of-saffron/
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Price: RM50 per jar.
Dealing method: COD strictly at section 11 shah alam
Location of seller: Shah Alam
Contact method/details: PM/email me at crimsonmary@gmail.com
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