Saffron cycle life is 7 years and has onion (Saffron bulbs) and storage of saffron is very important due to keeping herbal effects on saffron is imporant. This onion has a brown pod. It grows in southwest Asia, southern Spain and southern Europe. Stem and six purple petals and 3 strands of red stigma also storage of saffron methods has a great effect on the fragrance life of this product. Saffron has stems and six purple petals and 3 strands of red stigma. Also saffron storage method has a great effect on the shelf life of this product. The saffron plant used is the red stigma of its flower. Saffron stigma contains fat, minerals and mucilage. Saffron propagation is exclusively common to the ground corm. The scent of saffron is due to the presence of a tropenone-free colorless essence and an oxygenated compound with cineol called safranal. The saffron flavor is related to bitter picrocrocin. The color of saffron is due to a substance called crocin.
Saffron is a valuable nutrient that comes from a small amount of saffron plant. In fact, from every 100 to 200 thousand of saffron plants, about 5 kg of saffron flower is obtained, which reaches 1 kg after drying.
Storage of saffron
Saffron should be kept away from light and moisture Keep the saffron in glass or metal containers.
Note that saffron essential oils are volatile, so close the saffron container door if the saffron container door is left open and its medicinal effects and quality are reduced.
Saffron gives the food special flavor and color, and therefore saffron in the food industry such as sausage making, in confectionery such as making cake powders, in pharmaceuticals such as antidepressants, in textiles such as dyeing silk, as a natural flavor. Used in the dairy industry and so on.
How to use
Saffron can be used in different forms:
Brewed Saffron or Saffron Tea: Pour 2 g of the saffron in a liter of boiling water and let it simmer for half an hour, until it is brewed.
Saffron Round: Dry the saffron in the oven at 2 ° C and then grind and pass through a fine sieve to obtain a soft roundness.
Never mix saffron with sugar, powdered sugar or sugar, because it will give you a good color when brewing, but after a while your saffron will be completely colorless.
About saffron brewing
Everyone usually dissolves the saffron with boiling water and let it boil, but try another method. Pour the saffron in a bowl and throw a small piece of ice on it and allow the ice to melt at ambient temperature. The color you get from this type of brewing is satisfying.
What is saffron storage of saffron method?
Saffron is usually placed in a cool, dry place to maintain its former quality and not change it. Many people buy packaged dried saffron in the first place and put it in the fridge or freezer. But this is completely wrong, with this method after a while saffron loses its properties and is almost useless. So make no mistake and learn how to safely store saffron.
Dry and grind the saffron first.
Grinding saffron is very easy, if you do not get dried saffron from the market you must first dry it in the oven or on the flame. Better and better to dry it in the oven. This can take 5 to 8 minutes. But it can not stay long because she may burn and lose its properties.
After it has dried and crisp, you can now grind it. Milling can be done by any means you have at home, if it is wood that is much better but by any other means you can crush it completely to make it into small pieces.
Now you have to brew saffron then freeze
We said that saffron storage should be a principle, one of its principles is to bake it after grinding. Saffron brewing is very easy, pour a little boiling water over the milled saffron, to the extent that it was completely on the saffron and a little higher, now you can put it on a gas flame or even pour it into a tea maker and heat it and let it cool. Give it color. When the paint is well watered, you should allow some of that water to evaporate, making the water vapor a little waterproof and then much easier to maintain.
Now you can let it cool down a bit and then put it in the freezer and freeze it. Freezing is the best way to stay high. You can now use saffron for a long time and pour some of the frozen saffron into your diet every time you need it.
This frozen saffron can be stored and used for two to three weeks. But also learn the saffron maintenance tips so you can enjoy the taste and smell of saffron without any problems.
This Article In Persian : روش نگهداری زعفران