Introduction:
Saffron is the dried pistil threads from the flower of the crocus plant of the same name. The precious threads, also known as "culinary gold", are the most expensive spice in the world. The scent is characterised by a spicy-floral aroma reminiscent of honey and rose. The taste, on the other hand, is spicy-tart with a slightly bitter note.
Use/Preparation:
This intense spice is particularly popular in Spanish, southern French and Italian cuisine, and gives both savoury and sweet dishes their typical rich, golden-yellow colour. To preserve the full aroma, saffron is only added to preparations at the end.
Health:
In ancient times, saffron was also valued as a medicinal plant. It is said to have an overall strengthening effect and to help against pain and stomach problems. It is also said to have a positive effect on the nervous system (memory, depression, epilepsy) and on the cardiovascular system (blood pressure). In case of an overdose, saffron becomes toxic, like many medicinal plants.
Alternatives:
The yellow colouring can also be achieved with turmeric.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 356/1491 |
| Fat | 5,9 g |
| Healthy fatty acids | 1,8 g |
| Carbohydrates | 61,5 g |
| Sugar | 60,9 g |
| Protein | 11,4 g |
| Salt | 0 g |
