It consists of dried stigmas of the saffron plant flowers. To obtain 1 kilo of saffron is to reap more than half a million flowers and each flower only has 3 stigmas spreading hand. This explains have an exorbitant price and is the most expensive spice of all. is grown in several areas of La Mancha where it forms the basis of many economies.
To provide a color and sharp taste is always there to crush the threads in a mortar with a little salt, then rinse the mortar and pestle with a take the prescription liquid, water, broth, wine ... not to lose nothing of its flavor. It is better to buy it in threads that ground, because the distortion is more difficult.
If heated, pre-wrapped in foil over a pan is boiling, or in the oven, more cumbersome because you have to heat, melts and then more quickly crushed, releasing their aroma and flavor easily. Can also be heated, wrapped in absorbent paper towels in 2 or 3 seconds in the microwave.
What is called food coloring for rice is a chemical dye, Tartrazine E 102 or that, although allowed, can cause allergic reactions in many people or children. replace the turmeric.
SOURCE: Cristina Galiano.
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