Specialty Ingredients Tips - Buying and Using Saffron
When it comes to buying specialty ingredients one of the most special of all is saffron. This red coloured spice is officially earth's most expensive spice, and evidence of its use dates back over 50,000 years, with saffron-based pigments being used in prehistoric locations across north-west Iran.
For well over 4,000 years saffron has been utilized to treat almost 100 different illnesses, and numerous a spice used in a wide array of ways, from cooking to perfume, from dyes to medicines, and more and more. Alexander the Great used saffron to begin treating battle wounds, and during Henry VIII's reign ladies of a legal court used to tint their hair with saffron.
The motive saffron is such an expensive specialty ingredient is because of how difficult it can be always to gather. Saffron comes by means of saffron crocus, each that has only three stigmas. One single ounce of saffron is equivalent to about 14,000 of these tiny stigmas, each that must be hand-picked of one's very core of the flower. With well over 4,500 crocuses required every single ounce of saffron, it's evident why it will be expensive.
But the quality of saffron can vary, vehicle choosing this spice it will be important think about its colour combination. Generally you will be looking for saffron to be a good red colour, the redder the better, although the tips will be a slightly more orange colour. Without this slight orange tint at the end of each for the threads there is a chance that what you are looking at is actually cheap saffron which has being falsely coloured to watch out for more red, and therefore more display.
When buying specialty ingredients it is vital to know about how to select the best quality ingredients, and also knowing how to use them most effectively. For example, when cooking with saffron it is not to use wooden utensils. The reason for this happens because the wood tends to soak up the saffron, which significantly reduces the intensity and strength among the flavour it imparts towards the food.
Another tip worth knowing is in case cooking food which are going to kept yet another day, the saffron is stronger on the second morning ,. For this reason you might wish to use rather less than place otherwise.
Another word of advice worth knowing with this specialty ingredient is that saffron requires heat so that you can release its flavour, of course you can needs to be soaked in hot water, or other warm liquid before is added towards food. Besides this make sure the flavour is imparted properly, but this soaking of saffron prior to being added for the food means that its colour disperses over.