Saffron
The spice saffron is best known in cookery terms for the bright yellow colour that it will add to foods. It is extracted from a crocus plant that is part of the Iris family. Other uses for saffron include use as a colouring agent for medicines, as a clothes dye, as an ingredient of perfumes and as an alternative medicine. Saffron is generally extremely expensive as it takes lot of flowers to harvest a small amount of the spice.
Saffron in cooking
Saffron is primarily used to add colour to various dishes although it also imparts a mild flavour. In Spain and Italy, for example, it is what makes Paella and Risotto Milanese yellow. It is also popular in France where it is used in bouillabaisse. In parts of the UK (i.e. Cornwall) saffron is used in the baking of breads and pastries.
In general terms saffron can be added to soups, stews, rice, breads, sweets - this versatile spice can add colour to just about any dish.
Saffron in medicine
Saffron also has a range of medicinal benefits - it is rich in antioxidants. Many practitioners of alternative medicines use saffron to help with:
- Digestive and stomach problems
- Colic
- Excessive wind
- Problems with menstrual flow