H EAL T H Saffron and Greek Mythology
Saffron as a spice
Like most herbs and flowers in Ancient Greece, saffron is also part of Greek mythology. Krokos in Ancient Greece was a mortal youth and was said to be a dear friend and companion of the god Mercury (Hermes). During a friendly game of discus throwing, Mercury accidentally hit Krokos on the head causing a fatal wound. Krokos died and Mercury was so distraught by his actions that he transformed Krokos' body into a flower and named it after him. It is believed that the three stigmata of the flower were made from Krokos' blood.
In cooking, saffron is renowned for the aroma it provides as well as the vibrant colour it brings to any recipe, thus making it a very useful condiment. Used sparingly, it adds rich colour, flavour and aroma to your favourite food or dessert. It can be used with chicken or meat, with soups, pasta, rice dishes such as paella and desserts such as rice pudding.
Health Promoting Benefits of Saffron: Saffron is rich in many essential vitamins, including vitamin A, folic acid, vitamin C, riboflavin and niacin, making it a potent antioxidant essential for optimum health and preventing disease. • Boosts immunity
Saffron can be bought in two forms, in threads and as a powder. The Greek Saffron or Krokos is by far the best quality saffron on the market today. Harness the beautiful flavour, aroma and magical healing power of this precious spice!
Cooking with Saffron
• Treats coughs, colds, flu and asthma • Antidepressant • Antispasmodic • Aphrodisiac • Reduces cholesterol • Helps regulate blood sugar • Helps remove kidney stones • Helps reduce cramps and premenstrual syndrome • Supports the liver • Aids in loss of appetite and assists in the digestion of protein • Heals bruises and sores • May reverse age-related macular degeneration • Relieves insomnia • Anti-carcinogenic properties
Tea Remedy for healthy heart: Steep three strands of saffron stigma in a cup of hot water for about 20 minutes. Add cinnamon or other spices of your choosing to enhance the health benefits. Enjoy! (Recipe from www.speedyremedies.com)
Saffron Rice: to rice. Ratio – use double the amount of stock or water Just liquid. of cups 4 add rice, of cups two So if you use remember to up the quantity of saffron too. • 1 cup of well washed rice • 2 cups of chicken stock • A small pinch of saffron • Freshly ground pepper and sea salt • Olive oil heat. Heat a non-stick frypan with lid over medium of recently nt amou small a to s thread n saffro your Add boiled water add the rice. Add a good drizzle of olive oil to the pan and toasting it lightly es, minut few a for oil the in Toss the rice pepper, and salt with season and n saffro Add the stock, stir to combine. and allow to Pop on the lid, turn the heat down to low, it a couple cook until the stock has absorbed. You can stir g. of times throughout to check how it’s cookin Once the rice is cooked through fluff and serve. flavours This saffron rice is a great base for many other a fragrant or er should lamb ooked slow-c a it’s er wheth curry. Yields about 2 cups of cooked rice. Recipe from www.myfoodstory.com.au VA N I L L A | 7 5