Text: Natalia Remmer IN THE MIDDLE CENTURIES, SAFRAND'S Pound could be completely exchanged for an Arabian horse. Not in vain, and to this day, this spice remains the most expensive in the world.
The name of one of the most ancient spices comes from the Arabic word za'faran - "yellow", which indicates that the Arabians appreciated it primarily as a food coloring. The cost of saffron comes to $ 1,000 per kilogram: it blooms only a week in a year and is processed manually. By the way, in one kilogram - 300 thousand flowers of dried crocus. Only about 300 tons of saffron are produced annually.
Saffron - a taste-forming component for delicacies such as the famous Marseille bouillabaisse fish soup, Valencian paella and Milanese risotto with parmesan
There is no doubt in the culinary value of an expensive spice: its golden grains ennoble the taste of cookies, pies, puddings and muffins, mousses and creams, liquors and ice cream. In the Gulf countries with saffron, they prepare milk casseroles, ice cream, as well as zerde, a fragrant rice pudding traditionally served at weddings.
In addition, saffron is a natural preservative: adding it to food for several days keeps it fresh. Thanks to this, dishes of lamb, poultry and fish, pilaf, sauces and minced meat with saffron add a surprisingly rich taste!
Saffron received the name "spice of a lover" due to its unique properties of an aphrodisiac. And Queen Cleopatra, according to legend, used this spice to maintain a radiant complexion
