The reason saffron is so important is that it is a powerful antioxidant. That means it’s protective against free radicals. Free radicals are created by the process of oxidation and are linked to the development of chronic diseases such as cardiovascular diseases, cancer, liver disease and Alzheimer’s.
For a long term, though, not everyone likes sanguinary flavors. So, how does a sardine grown in South India get its beautiful, spicy taste? Here are some of the steps of the processing of sardines with the help of some traditional saffron recipes.
What is Saffron?
Saffron is an aromatic herb which is used for healing and healing rites as well as fragrance. It is used as an antiseptic, insect repellent and also used to cure skin and eye infections. Saffron also adds a touch of zest to a meal that compliments all the flavors that are present in it.
How does it Make Saffron?
Saffron’s seeds are roasted under a low oxygen environment to create the beautiful aroma of the seeds that gives it its spicy and nutty flavors and makes saffron more palatable. It then makes its way into the seeds of the plant but, not all the way up to the leaf. The leaves are heated for a moment in a fire and that produces the volatile oil from the leaf where the flavor in most commercial saffron preparations starts to develop.
Some other plants like mustard and mint have also been used as medicinal plants for centuries. They too get their flavor from the aroma they get from the plant and the spices they add. This aroma, which also comes from the flower, is called turmeric-kaushti (or turmeric-kaushti-cakra) or turmeric aroma.
One of the most common spices in saffron-related recipes is cumin. It’s not available commercially in the United States but is easily available in most countries with its low price and high nutritional value.
Why Do We Like Saffron so Much?
There are several reasons why we like saffron more than other spices. Here are some reasons we like saffron more:
Saffron’s flavor is not overpowering.
It is a powerful antioxidant, neutralizing free radicals, repairing damaged tissues, and inhibiting free radical protein.
The flavors are distinctive and intense.
It has all natural antioxidants like vitamin E
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