Saffron

Saffron is an invaluable spice in Spanish cuisine, smell something strong, bitter taste but nice and provides dishes that typical orange color due to the dye contains crocin.



Features
It is a spice that is obtained from the flower called Crocus sativus, specifically its dried stigmas. But it takes some 250,000 flowers to get saffron, hence its high price, in addition to the entire process of growing, harvesting and handling is very delicate (he even has come to call "red gold" because of its high economic value) .

Saffron is native to East and from there spread its culture to the West. Today, Iran tops the list of countries that produce and export, followed by Morocco, Spain, India and Greece. Specifically which occurs in Spain (Castile) has protected designation of origin and one of the best known brands is Carmencita.

Uses of saffron
Throughout the centuries there are references that show as saffron, has been part of many rituals and religious ceremonies in Egypt, Rome and Greece. And it has been used as a dye and dye clothes, dresses, hair decorations and even sensual perfume was used as in Egypt, Rome and Greece.

In Spain, the use of saffron is delimited to the food, used in small amounts to flavor stews and maceration, especially rice and pasta dishes (see paella, noodle, rice and pickles band). Although also used in the dairy industry for certain cheeses.

And of course also used in some desserts saffron to flavor, aroma and color quality creams and pastries.

As to the properties of saffron in medical field (of which there are also references in antiquity) currently still under investigation. But it is known to stimulate the digestive system and helps relieve menstrual cramps, being antispasmodic.