Saffron may be the most expensive spice in the world, but a little goes a long way! This sunshine spice helps brighten moods and dishes. Saffron has a subtle earthy-sweet flavor with delicate floral and honey notes, making the perfect tea, rice, or chicken.
- Saffron has antioxidant and anticancer benefits. It can have antidepressant properties, protect brain cells agains progressive damage, improve inflammation, and reduce appetite
- Saffron is nicknamed the sunshine spice because of its distinct color as well as its ability to brighten your mood.
- Attention to all the ladies: Saffron can help reduce PMS symptoms such as headaches, irritability, cravings and pain
- Saffron can help curb your appetite, which is very important for weight loss! Stop your snacking with saffron!
Recipes:
Moroccan Saffron Chicken (thespruceeats.com)
- 1 whole Chicken, cut into pieces, skin removed
- 2 large Sweet White Onions or Yellow Onions, chopped
- 1 tablespoon ground Ginger
- 1 teaspoon freshly ground White Pepper
- 1/2 teaspoon freshly ground Black Pepper
- 2 pieces Cinnamon Stick
- 1 teaspoon Saffron Threads, crumbled
- 1 teaspoon Turmeric
- 1/2 to 2 teaspoons Salt
- 1/4 cup unsalted Butter
- 1/4 cup Olive Oil
- 1/4 cup chopped fresh Cilantro
Gather the ingredients.
Mix all ingredients in a Dutch oven or heavy-bottomed pot.
Cover and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.
Reduce the liquids until they are mostly oils. Discard the cinnamon sticks and taste for seasoning. (The sauce should be a bit salty and peppery.)
Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.
Garlic Shrimp with Saffron and White Wine (sidechef.com)
- 1/4 cup Hot White Wine
- 1/2 teaspoon Saffron Threads
- 12 Jumbo Shrimp
- 4 cloves Garlic
- 1 Shallot
- 2 tablespoons Extra-Virgin Olive Oil
- 3 tablespoons fresh Parsley
- 1 Lemon, juiced
- 2 pinches Sea Salt
- 2 pinches freshly ground Black Pepper
Add White Wine (1/4 cup) , then pinch in Saffron Threads (1/2 tsp) and let it infuse.
Season the Jumbo Shrimp (12) with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) .
Thinly slice the Garlic (4 cloves) .
Finely dice the Shallot (1) .
Finely chop the Fresh Parsley (3 Tbsp) .
Heat a frying pan over medium heat with Extra-Virgin Olive Oil (2 Tbsp) . After 2 minutes, add the garlic and mix with the oil.
Add the shallots 2 minutes later. Season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) and give it a stir.
Add the shrimp seasoned side down. Flip the shrimp 1 minute later.
Add the saffron-infused wine, juice from Lemon (1) and 2 tablespoons of fresh parsley, then give the pan a quick shake. After cooking the shrimp for a total of 2 minutes, remove them from the pan and transfer to a shallow bowl.
Continue to cook the sauce for another 2 minutes to let it thicken up, then pour the sauce all over the shrimp and sprinkle the dish with some fresh parsley, enjoy!
Saffron Tea (ikneaadtoeat.com)
For blooming the saffron:
- Ice cubes
- 3-4 strands of Saffron
For the tea
- 2 cups Water
- 1 slice of Ginger
- 3-4 strands Saffron
- 2 Cardamom Pods
- 4-5 Mint Leaves
- 1 small stick of Cinnamon
- 1 teaspoon Honey
- A squeeze of Lemon Juice
- Bloom the Saffron: In a small bowl, place the ice cube and top it with the saffron threads. Let it melt completely. Your saffron is ready to be used.
- Make the Tea: Bring the water to a boil. Add the ginger, bloomed saffron, cardamom, mint leaves, cinnamon sticks. Simmer for 5-7 minutes on low heat. Add the lemon juice and honey. Using a tea strainer, pour the saffron tea into mugs.
