#SaffronHarvest

[therarefoodco]

Knowing the components of saffron can be important for a variety of reasons. Saffron is a spice that has been used for centuries for both culinary and medicinal purposes. In terms of culinary use, understanding the components of saffron can help you determine its quality and flavor, which can be useful when buying saffron or cooking with it. Additionally, knowing the components of saffron can also give you a better understanding of its nutritional value and potential health benefits.

1. Safranal is the compound responsible for saffron’s characteristic aroma. It has been shown to have antimicrobial and anti-inflammatory properties, and has been used in traditional medicine to treat conditions such as anxiety, depression and insomnia.

2. Crocin is the pigment responsible for saffron’s vibrant red color. It is a carotenoid that is known for its antioxidant and anti-inflammatory properties. These properties help to protect the body from free radicals and reduce inflammation, which is a key factor in many chronic diseases.

3. Picrocrocin is a bitter compound that gives saffron its unique flavor. This compound has been found to have antiseptic and antiviral properties, and has been used for centuries to treat a variety of health issues, including digestive problems and respiratory infections.

[kongposh]

Mengapa Saffron Sangat Berharga ?

Saffron adalah rempah paling mahal di dunia kerana menuai saffron memerlukan banyak tenaga kerja fizikal unutk mendapatkan bunga dari lading hingga pembungkusan akhir. Proses penuaian ditambah rasa, bau, dan warnanya yang khas menjadikannya rempah paling mahal di dunia , ia adalah rempah termahal di dunia dengan mudah.

[cardamomcollective]

Tiny red threads of gold...

Well, as usual this post started out as a quick quip about a delicious looking recipe and now, hours later I'm waist deep in both stunning photos and political stories about  the saffron trade and production. It is a constant conflict for me in this blog, and one I have written about here and here.

It seems to be even more pronounced with Saffron, such a beautiful and mysterious spice, a luxury everywhere, still harvested by long days of manual labor...it's a really striking dichotomy, and most of us, myself included, just don't know that much about it. Why is saffron so expensive? What makes it so special? How can we contribute to the healthy economies of countries that rely on it while not enabling unfair labor? I don't have all the answers but am working to find them. We can start by buying from companies that are committed to ethical trade and labor practices, although I have found this to be difficult to ascertain within the world of spices. I have mentioned one company a few times here, and someday soon I hope to order from the but they are located in Copenhagen, a named ASA. In my own experience it is much easier to identify these companies when buying things like chocolate, coffee and tea. Spices don't seem to be there quite yet. Do you know of companies that are sourcing ethically and using sustainable growing standards? I would love to feature them!

Finally, let's get to the recipe!

This post I found via Journey Kitchen, a really really beautiful blog I have been cooking from a lot lately, is a guest post by her friend from ECurry, another blog I have just discovered on Indian cuisine!

It jumped out at my as I was sitting mucking through my oatmeal, for obvious reasons. Also, I am still looking for recipe to try involving saffron. I made these olive oil saffron cookies this weekend, and will blog about them soon. But, while they were good, they didn't blow my mind, which has been the case most times I have used saffron.  I do love using it, it's gorgeous red threads bleed into other ingredients and you feel like an exotic temptress, (a nice break from a thirty-something midwestern cook in a tiny duplex kitchen that usually needs tidying) and it feels exciting to use such a rare and expensive ingredient, even your sugar cookies become an indulgent luxury! But, I just can't fall in love with the taste yet. It doesn't help that my sweet taste tester husband really dislikes saffron, and can't seem to get too excited about anything I make with it. But then I read this story from the Spice House in Milwaukee...

Coupe Grade Spanish Saffron

"Not always available because of its rarity, this is the highest quality of saffron from the top country of origin. All the threads have been hand-selected to contain only the red, or most flavorful, threads.

This "coupe" grade has powerful coloring properties. Due to its extremely rare nature, we were able to entice Julia Child into opening a one-pound tin for us during one of her visit's to Milwaukee. Immediately upon opening, the exotic scent of these delicate flowers filled the air with their rare perfume, enchanting all of us! A signed tin remains with us as a memento of her visit". Source: The Spice House

 Julia Childs opening the tin!!

Coupe Grade Spanish Saffron!

and i was determined to trace down that exquisite experience for myself!

Plus, a cute tiny map of where it's from:

This post is taking on a life of it's own ( I have already collected way too many photos of saffron tins...that will have to be it's own post!)

So I'll close with a few links to articles if you'd like to read of more on Saffron:

The Top 12 ( apparently) benefits of Spanish Saffron

A really helpful and interesting article on how to cook with it, why you should never buy ground saffron and why it pairs so well with vanilla.

An interesting short article and amazing series of photos of the harvest in Kashmir 

Finally, find that recipe for Mango Pancakes with Saffron Cream here!

Lastly, from the same blog, a great short definition of curry

[therarefoodco]

Adding a pinch of luxury to our daily routine with the vibrant, aromatic, and flavorful magic of saffron.

[kongposh]

saffron filed , saffron harvesting 2021

[kongposh]

kashmiri couples plucking saffron