Thursday, August 21, 2014

SAFFRON-the most expensive spice

SAFFRON has many therapeutic applications. It is found in several traditional medicines such as antiseptic, antidepressant, anti-oxidant, digestive, and anti-convulsant. It is also rich in various vital vitamins, including vitamin A, folic acid, riboflavin, niacin, vitamin-C which are essential for optimum health.
Fresh saffron is available in the special spice market. It is often referred to as the most expensive of all spices. Try to buy dried whole stigma instead of powdered saffron since oftentimes it may be impure. Choose a well-sealed container and keep it in cool dark place away from the light, This spice has a characteristic pungent bitter-honey taste with pleasant aroma.It is the yellow/orange center which is used for the spice.
It has been in use in the preparation of sweet dishes in many Indian, Pakistani, and Central Asian countries. It is also used as a color and flavoring base in the preparation of ice creams, cakes and drinks.
PINCH OF WISDOM: Saffron is easily contaminated if not taken care of properly. Much like our Christian life style can become impure if we are not mindful of the influences around us.  It is important that we take care of our spiritual life in order to be the “whole” Christian instead of a “powdered” down example.
TASTE OF SCRIPTURE:” Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God's will is--his good, pleasing and perfect will.” Romans 12:2
SAFFRON RICE-4-6 servings
2 cups uncooked long-grain rice
3/4 teaspoon crushed saffron threads
4 tablespoons butter
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt
Cover rice with cold water and set aside to soak for 30 minutes.Soak saffron threads in 2 tablespoons boiling wate.Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.Pour in the boiling broth and stir in the salt and saffron.Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes

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