How Saffron useful ?
Saffron Uses in Cooking
Saffron is used as a culinary seasoning and to colour, cottage cheese, sweets, ice-crime, chicken, meat, rise, mayonnaise, liquors and cordials. It is also used in speciality breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
Saffron is more important in Central Asia and India and is used extensively for rice dishes. Even the North Indian biryanis are relished due to the fragrant and aromatic flavor added by the saffron. Indian sweets like Kheer, Ras Malai, Indian Yogurt Drink (Lassi), Butter Lassi ( Makhaniya Lassi ) have an everlasting culinary impression due to the saffron added to it. The use of saffron in sweet dishes is famous in the desert regions in the Indian sub continent.
Saffron has been used over the centuries as a natural coloring and aromatic in food, pastries and drinks. Saffron is used extensively in Persian, European, North African, Indian, Spanish, Arab, Turkish, Moroccan, and Asian cuisines. Saffron is used in baked foods, rice, cheeses, confectionaries, curries, liquors, meat dishes, soups, macaronis, sweets and ice creams.
It combines well with fish and seafood, famous as a key ingredient of Persian Chicken and Beef Kabob, Spanish Paella, Mexican Fiambre, Arabic Lamb and Chicken, Azerbaijani Pakhlava, and Indian Pilafs, Desserts and Sauces as well as French Bouillabaisse.
In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake. It is also found in Swedish, Cornish and Pennsylvania Dutch holiday breads.
In Italy saffron’s most common use is in confectionery and liquor industries such as Chartreuse, Izarra, and Strega. These types of alcoholic beverages rely highly on saffron to provide a flourish of color and flavor.
Saffron Uses in Medicine :
Saffron contains more than 100 components, but the three most promising appears to be : (1) Crocin which is responsible for its orange color, (2) Picrocrocin which provides its bitter taste, and (3) Safranal which gives its aroma.
In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines.
It has a long history in traditional healing and has been recently recognized for treating respiratory infections and disorders such as coughs and colds, scarlet fever, smallpox, cancer, hypoxia, and asthma. Other targets included blood circulatory disorders, insomnia, paralysis, heart diseases, stomach upsets, gout, chronic uterine haemorrhage, dysmorrhea, amenorrhea, baby colic, eye disorders, digestive stimulant, women menstrual pain, menopausal problems, and depression.
It also helps with memory loss, male impotency, encourages oxygen flow, speeds the healing of wounds, and prevents cell death.
(Medical disclaimer: The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)