Saffron
One of the most pricey spices in the world is saffron, which is also known as the “golden spice.” Crocus sativus flowers only bloom for a few weeks in the fall, but their stigmas are useful for making this. Picking the bright red stigmas of this flower by hand is what makes growing and picking saffron a very hard job.
Saffron costs between $5,000 and $10,000 a pound, which is a lot more than expensive foods like Wagyu beef or even caviar. Luckily, a very small amount goes a long way when cooking. It gives meals like our Kheer and Gulab Jamun a rich taste and a bright yellow color here at Bikki Restaurant.
Saffron is good for your health
There are a number of health advantages associated with saffron, making it much more than simply a luxury commodity.
According to research, saffron can help protect cells from oxidative stress and inflammation because it is full of antioxidants like crocin, picrocrocin, and safranal.
Antioxidants are useful because they lessen the impact of free radicals, which may accelerate aging and cause certain chronic illnesses.
According to the North Carolina Extension Gardener Plant Toolbox, research suggests that the chemicals found in saffron may have the ability to improve one’s mood. Additionally, saffron has been used as a natural medicine for alleviating the symptoms of anxiety and melancholy.
According to some research, saffron may also help with controlling PMS symptoms and may be good for your eyes. The North American Center for Saffron Research did a study that showed safranal, the main chemical that gives saffron its smell, can help improve vision by keeping photoreceptor cells in the eye healthy.
What Saffron Means in Culture
Saffron has a long and illustrious history, and it has a significant cultural role, particularly in the cuisines of Persian, Indian, and Mediterranean places. Over 3,500 years ago, people used it for more than just its taste. They also used it in traditional medicine, dyes, and even holy events. A number of different civilizations were able to refine the cultivation of saffron via the use of selective breeding, which led to the excellent quality of saffron that is available today.
Saffron is seen as a sign of wealth and luxury, which is why it is often used in holiday treats and other special events to represent plenty and happiness.
(North Carolina Extension Gardener)
Saffron is an important ingredient in South Asian sweets like Kheer, which is a creamy rice cake that is carefully mixed with saffron to give it a beautiful yellow color and a light, fragrant taste.
“Saffron has a light smoky aroma, but when cooked, it gives off a slightly earthy and sweet flavor,” says Chef Barbara Rich from the Institute of Culinary Education.
This makes it a great spice to add to treats without overpowering other flavors. Vanilla is another example of a versatile ingredient that enhances and complements the features of other components in a recipe. Its adaptability is comparable to vanilla.
Advice on How to Use Saffron
In order to get the most out of saffron, it is often recommended to “bloom” it before incorporating it into dishes. Blooming means letting the saffron strands soak for 10 to 15 minutes in a small amount of warm liquid, like water, milk, or soup. This method successfully releases the color and taste of ingredients, letting the whole dish soak up the essence of saffron.
It only takes a pinch of saffron to make a treat taste and smell great, so even a small amount can make meals like Gulab Jamun or Saffron Kulfi more interesting.
-Aslam Malik(CEO)
The story of Saffron is a great mix of history, wealth, and health. We use saffron carefully in our desserts at Bikki Restaurant to show off its depth and give our customers a one-of-a-kind taste of this golden gem. When you eat saffron, whether, in a traditional rice pudding or other sweet foods, you are not only enjoying a fancy ingredient but also a piece of history that people from all over the world have loved for thousands of years.