Saffron-spice
Saffron-spice ~ Natures Health Foods
Saffron-spice There’s more to these delicate strands than you’d expect. The therapeutic effects of saffron, crocus sativus, primarily strengthens the heart and nervous system. It aids digestion, by increasing the appetite and can help relieve nosebleeds, fatigue and exhaustion.
And now, new research shows saffron can boost your mood. It’s the most expensive spice on Earth, and for good reason. It takes up to 75,000 handpicked blossoms—each with only 3 strands of saffron—to make just 1 pound of the high-maintenance ingredient.
So, why bother? Well, not only can a few threads add intense color and bold, honey-like flavor to an otherwise drab dish, but new research also shows that saffron-spice offers plenty of unexpected health benefits, such as alleviating depression and even preventing cancer. People who got 30 milligrams of saffron a day for 6 weeks reported the same improvement in their depression symptoms as those who received 20 milligrams of fluoxetine (a.k.a. Prozac), according to a preliminary study in the Journal of Ethnopharmacology. Saffron-spice enhances the activity of (mood-boosting) neurotransmitters such as norepinephrine and dopamine. And in another recent study published in Cancer Detection and Prevention, researchers touted saffron’s antitumor and cancer-preventive benefits. Saffron-spice is rich in antioxidants such as crocin, a carotenoid that helps prevent the spread and growth of cancer.  Rubbing your gums with saffron-spice can reduce soreness and inflammation. Crush a few threads of saffron-spice into a powder and use your index finger to massage gently into your gums. For appetite loss, or a too full feeling have a simple saffron ginger tonic on hand. Using a pinch of saffron threads, 1/4 oz. ginger root (crushed) and one pint of 100 proof alcohol. Place the saffron-spice and alcohol in a covered glass container, let mixture steep for 14 days in a cool, dry place. After 14 days, pour it into a pan, and heat briefly, strain. Take one tbsp. of tonic before meals and your appetite will return. If you’ve never given saffron a try because it’s expensive ($8 to $12 per gram) or you don’t know how to use it, then it’s time to rethink this potent spice. For best results, opt for saffron threads rather than powder (powdered saffron can taste medicinal and may be diluted with cheaper spices like turmeric). Store it in tight re-sealable container and store in a cool, dark place or in your freezer for up to 2 years. Don't let it get damp or you'll end up losing it all together. Don't add saffron threads directly to foods, the flavor is better distributed when the spice is first allowed to soften in a little warm water. Wait until the water takes on a yellow color and then add it to your dish. Plus use it sparingly. Toast the threads in a dry pan for a few seconds, or rub them between your hands to release saffron’s aroma and oils before steeping them in hot water. For every teaspoon of saffron in a recipe, add 5 teaspoons of liquid and soak for 20 minutes. If your dish includes broth or wine, pour a little of it over the saffron before making the recipe. And to make the most of your saffron, try the following simple ideas. Add a few threads to fish soup, chowders, J.R.'s bouillabaisse, or stews when you begin cooking them. Steam mussels with saffron and orange peels. Stir a few threads (about 1/4 tsp.) saffron into boiling water when making pasta or risotto. Adding too much can produce a bitter taste and it has been known that a large dosage can make a person feel ill, and more than 1/3 oz. can be fatal. Now, if you're wondering what to have for dinner this evening, might we suggest; Halibut in Cider & Saffron Rice
Ingredients;
1/4 c. all-purpose flour.
3/4 lb. described fish.
2 tsp. olive oil. 3 medium cloves garlic, crushed.
Sea salt and freshly ground black pepper.
2 medium tomatoes, cut into 1-inch pieces (about 2 c.) 1/4 c. hard cider. Preparation.
1. Place flour on a plate and add salt and pepper to taste. Roll fish in the flour, making sure all sides are coated. Shake off excess. 2. Heat olive oil in a medium size non-stick skillet over medium-high heat. Add fish and brown 3 minutes, turn, and brown second side 2 minutes. Remove to a plate. Sprinkle with salt and pepper to taste. 3. Raise heat and add garlic, tomatoes, and cider to the skillet. Cook 5 minutes to thicken sauce. If tomatoes are watery, cook a few more minutes. 4. Return fish to skillet, lower heat, and cook in sauce 3 minutes. Remove fish to 2 dinner plates and spoon sauce over fish. Makes 2 Servings. Ingredients ~ Saffron Rice; Saffron Rice Yield: 6 servings 2 Tbs. Butter
2 ea Bay Leaves 1 tsp. Cumin seeds
1/2 c. Uncooked rice 1 ea. 1 inch Cinnamon stick
1 tsp. Sea salt 3 ea. Brown cardamon pods, crushed
1 1/2 c. Chicken stock 4 ea. Whole Cloves
1/4 tsp. Saffron 1/2 tsp. Black Peppercorns Preparation; Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more.
Stir in salt, chicken stock and saffron.
Cover and bring to a boil.
Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. Awesome!! Nutrition:Per Serving: 399 cal, 39 g pro, 29 g carb, 9 g fat, 1 g sat fat, 54 mg chol, 3 g fiber, 111 mg sodium.
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