Saffron: properties, benefits of this spice
Bulbous perennial plant, of the Iridaceae family, flowering at the beginning of autumn, which bears a blue flower mixed with red and purple, with very developed and fragrant yellow stigmas. Very widespread in Mediterranean cuisine, saffron is a spice, used as a coloring agent, which contains many virtues.
Saffron is a high calorie spice if you consume 100 g (352 Cal / 100 g); however, consumption is of the order of a pinch and should therefore be put into perspective. Likewise, it is rich in minerals, trace elements and vitamins… per 100 grams.
The benefits of saffron: why eat it?
Saffron has unsuspected nutritional benefits.
Soothing power
It is the magnesium present in large quantities in saffron that acts as a muscle relaxant, so it will be recommended to reduce cramps and muscle pain. Its soothing effect will be effective in promoting better sleep. The sedative effect of the magnesium contained in saffron is also very beneficial in cases of anxiety or stress.
Pain killer
The saffron contained in saffron acts as an analgesic on the nervous system. It can be used to reduce pain in the gums but also to reduce menstrual pain and related back pain.
Digestive virtues
Consumed in small doses and infused, saffron helps stimulate and encourage good digestive activity by stimulating the liver. It also helps reduce the side effects of alcohol consumption.
Source of iron and manganese
The iron contained in saffron will promote the transport of oxygen in the body and help the formation of hemoglobin. Manganese will allow better absorption of iron but will also strengthen the natural defenses, especially in the liver.
Rich in antioxidants
The richness in beta-carotenes (or carotenoids) of saffron plays a very important antioxidant role. It will help fight against cellular aging and could have an anticancer effect.
A word from the nutritionist
Although the nutritional values of saffron are very interesting, remember that it is only consumed in very small amounts, so you will need to add other sources of vitamins and minerals to your diet to cover your needs.
Choosing the right saffron
Saffron comes from a flower of the crocus family from which the red stigmas are extracted.
Saffron identity card
Type: perennial plant;
Family: Iridaceae;
Origin: Mediterranean basin of Europe;
Season: October;
Color: red, gives a yellow color to dishes;
Flavor: bitter.
The different varieties
Saffron has a bitter taste which can vary depending on the country of origin of the spice. We can find honeyed notes and a ferrous aftertaste.
Purchase of saffron
Above all, prefer saffron in filaments rather than ground. Also make sure that its smell is close to hay, and that its color is a beautiful bright red. Powdered yellow saffron is often ground saffron mixed with other spices of lesser quality.
Keep it well
As with most spices, saffron will keep best in its original case, protected from light and humidity. The case must be airtight, to prevent it from fanning and losing its flavor.
Preparation of saffron
To brighten up your dishes, think of saffron.
How to cook it? How to match it?
Remember to grind your saffron if you bought it in filaments. Add the saffron halfway through cooking so that it has time to develop its flavors without attenuating them with too long cooking.
Saffron will give a very yellow color to your dishes. You can use it to prepare paella, bouillabaisse or the famous Milanese risotto. It goes very well with fish dishes, seafood and with rice in general. It is often associated with other spices in the composition of ras el hanout which is an ingredient in couscous.
History of saffron
Originally from the Mediterranean basin of Europe, and widely used in many traditional medicines, many virtues have been given to saffron over the centuries. It has been used as a spice to season dishes, but also as a perfume and as a medicine depending on the country.