Saffron in butter

Saffron (Kesar) is the king of super foods and the most expensive spice. In terms of weight, it is even more expensive than gold and is valued since ancient times for its odoriferous, coloring and medicinal properties.

Saffron is very warm in its post digestive effect and hence, it should only be consumed in winters.

In Kashmir, saffron has a long history of being used in culinary and Kashmiri tea (Kahwa). Saffron is also widely used in confectionary, alcoholic and non-alcoholic beverages, coloring agent for sausages, oleomargarines, dairy products such cheese, and ice-cream for color and flavor improvement.

It also has been used for a long time to color butter. Saffron butter goes well with chicken, shrimps, rice, pasta, bread. Saffron threads are used to give cakes, pastries and cookies a butter golden hue and a rich aroma.

Diabetics should drink saffron boiled in milk with a teaspoon of butter. In case of patients with weak liver, it helps to get rid of toxins.
Saffron in butter

Saffron as food additive

Saffron is the most expensive spice in the world and native to Southwest Asia. During the ancient times, saffron (Crocus sativus L.) had many uses around the world; however, some of these uses were forgotten throughout the history.

Saffron is produced from the dried styles of Crocus sativus L.(Iridaceae) which is unknown as a wild plant, representing a sterile triploid derived from the naturally occurring diploid C. cartwrightianus Herbert.

It is popular as a food and beverage colouring agent. At present saffron is used mainly in the liqueur industry (aperitifs, bitter, vermouth) and in the confectionery industry, for the colouring and flavouring qualities of its active components. In the food industry and in cooking it is used as a colouring for pasta and cheese, and in the preparation of regional specialities (risotto allamilanese, paella valencians, etc.).

Saffron is an essential ingredient of many traditional dishes with rice (like Chelow Kabab) and deserts like saffron rice pudding (Sholezard), Sohan, Zulbia and Halva. In some regions of Iran, they also make saffron tea and saffron bread as well.
Saffron as food additive

Saffron: seasoning and coloring

Saffron is the delicate red stigma of a small purple crocus with glasslike leaves and large purple, lily-shaped flowers. The saffron crocus, a member of the lily family, generally flowers in the fall.

Saffron crocuses grow to a height of about 6 inches. Each purplish, red-veined flower has three orange-brown stigmas (upper extremities of the pistils), which are hand-picked and dried.

Its stigmas and flowers are used as a seasoning and as a coloring agent. Saffron’s stigmata, called threads in the culinary world, have a rich, briny flavor.

They have a pungent aroma and a hot, bitter flavor. Saffron powder can be added directly to any recipe, where its deep yellow dye, delicate aroma and unique flavor will be released immediately.

Saffron is major seasoning in Arabic and Indian cooking. Traditionally, they have been used to flavor French bouillabaisse, Spanish paella, cakes, breads, cookies, and the cuisine of East India, the Middle East, and North Africa. It is also used to flavor and color soups, stews, rice, curries, couscous, pastries, liquors and cheeses.
Saffron: seasoning and coloring