APRIL 3, 2018 – SAFFRON

Anyone ever had a recipe that required Saffron?  If so, then you know how EXPENSIVE it is; $50 for a quarter of an ounce; which makes it the most expensive spice in the world. This is because Saffron is still harvested from the Crocus flower by hand.   WOW!!!

saffron

The spice’s botanical name is crocus sativus.  It’s native to Asia Minor where it has been cultivated for thousands of years.

Cleopatra was said to bathe in saffron-infused mare’s milk before seeing a suitor.  It was also mixed with red ochre, tallow, and beeswax to make lipstick.

Saffron has been used historically to treat everything from heartache to hemorrhoids by traditional healers.  Modern studies have shown the high levels of antioxidants found in saffron may help ward off inflammation in the body and that it may be helpful in treating sexual dysfunction and depression.

I don’t know about you, but if I had to pay $200 an ounce for it, I think that would MAKE me depressed.

If you come across a recipe that calls for Saffron and you don’t want to spend the money because you don’t think you will ever use it again; you can always substitute Tumeric, but won’t get the same flavor.

Good Luck! 🙂

 

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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