frankartculinary
Phot.Hamburg.Crocuses.01.032108.3670.jpg
Germany, Hamburg, Crocuses, “spring is knocking”. There are between 80 to 120 species of "botanical crocuses" depending on the definition, meaning the wild species in contrast to the ornamental crosses between different species by gardeners. Wild crocuses are only found in the temperate latitudes of Europe, Asia as well as in North Africa, with the focus being on the Mediterranean region from Italy to the Balkans, Greece, Turkey & the Caucasus.
In Germany we only have wild stocks of the white crocus in the foothills of the Alps, from the Allgäu to the Berchtesgaden Alps. White crocuses probably came during prehistoric times to Central Europe with the human settlements. Their distribution ranges from the Pyrenees in the west across the Alps to Albania.
In Germany there was a saying „Safran macht den Kuchen gehl“, meaning Saffron makes the cake yellow.
The saffron blossoms are picked immediately after they have blossomed; the long stigmas are plucked out by hand & then dried.
In order to obtain 1 kg of saffron, 150,000 to 200,000 flower stigmas have to be harvested & dried in laborious manual work. This also explains the high price, for 100 gr 800€ & higher, i.e. 8000€ per kg in 2021.
1 gram is the general trade size for consumers.
Because of this price, fake or cut saffron is widely available: especially so-called saffron powder, fakes can consist of a turmeric mixture. Saffron threads are also counterfeited, but those familiar with the look & smell can tell the difference
The world annual production is at least 300 tons. Yellow-red carotenoids are responsible for the enormous colouring power of saffron, while the essential saffron oil & saffron bitter are responsible for the scent & a slightly bitter taste. The ingredients are water-soluble; heating or even very carefully a little bit roasted in a pan enhances the flavour & colour of the saffron threads; in water or in milk simmered it is a versatile seasoning & colouring liquid.
Saffron is hardly ever used in everyday Central European cuisine, but it should not be missing in Mediterranean classics such as Paella, Risotto Milanese or la Bouillabaisse Marseillaise, saffron is also indispensable in Persian & Indian cuisine.
📌 !!! …In higher doses, like nutmeg, saffron is toxic, in the past it was even used for abortions.
The lethal amount is 10 to 20 grams
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
16 million visits in my photostream with countless motivating comments
Phot.Hamburg.Crocuses.01.032108.3670.jpg
Germany, Hamburg, Crocuses, “spring is knocking”. There are between 80 to 120 species of "botanical crocuses" depending on the definition, meaning the wild species in contrast to the ornamental crosses between different species by gardeners. Wild crocuses are only found in the temperate latitudes of Europe, Asia as well as in North Africa, with the focus being on the Mediterranean region from Italy to the Balkans, Greece, Turkey & the Caucasus.
In Germany we only have wild stocks of the white crocus in the foothills of the Alps, from the Allgäu to the Berchtesgaden Alps. White crocuses probably came during prehistoric times to Central Europe with the human settlements. Their distribution ranges from the Pyrenees in the west across the Alps to Albania.
In Germany there was a saying „Safran macht den Kuchen gehl“, meaning Saffron makes the cake yellow.
The saffron blossoms are picked immediately after they have blossomed; the long stigmas are plucked out by hand & then dried.
In order to obtain 1 kg of saffron, 150,000 to 200,000 flower stigmas have to be harvested & dried in laborious manual work. This also explains the high price, for 100 gr 800€ & higher, i.e. 8000€ per kg in 2021.
1 gram is the general trade size for consumers.
Because of this price, fake or cut saffron is widely available: especially so-called saffron powder, fakes can consist of a turmeric mixture. Saffron threads are also counterfeited, but those familiar with the look & smell can tell the difference
The world annual production is at least 300 tons. Yellow-red carotenoids are responsible for the enormous colouring power of saffron, while the essential saffron oil & saffron bitter are responsible for the scent & a slightly bitter taste. The ingredients are water-soluble; heating or even very carefully a little bit roasted in a pan enhances the flavour & colour of the saffron threads; in water or in milk simmered it is a versatile seasoning & colouring liquid.
Saffron is hardly ever used in everyday Central European cuisine, but it should not be missing in Mediterranean classics such as Paella, Risotto Milanese or la Bouillabaisse Marseillaise, saffron is also indispensable in Persian & Indian cuisine.
📌 !!! …In higher doses, like nutmeg, saffron is toxic, in the past it was even used for abortions.
The lethal amount is 10 to 20 grams
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
16 million visits in my photostream with countless motivating comments