Saffron is very popular in the Middle East (this is not surprising, because no oriental dish is complete without spices and seasonings), as well as in Southern Europe.
Saffron dishes
have a beautiful color, so it is added to vegetarian, transparent soups and
rice dishes
. And of course, if we cook meat at home or
fish dishes
, then we cannot do without seasonings and spices, including saffron.
Recipes with saffron
exist in many cities and countries. For example, in the famous Marseilles ear (
French cuisine
) Saffron is used to cook fish. In Sweden, saffron is used for coloring in dough products. Perfectly combined with saffron
asparagus
and
tomatoes
. And in some countries it is added to tea and coffee.
Due to the subtle aroma of saffron and its ability to turn the dish golden, we can also find it in confectionery (cookies, cakes, buns, muffins, Rum women, creams, ice cream, marmalade, cream), in fish soup, boiled and stuffed fish.
Many manufacturers color some types of cheeses with it,
butter
, and also give them flavor to soft drinks and liqueurs.
But it must be remembered that if you overdo it with saffron, you will spoil your dish, as it will be bitter. Saffron should be added to a hot dish just before the end of cooking, and in
dough
Add it when kneading.
Gourmets use saffron by frying its veins over low heat and in a dry frying pan. After the veins are ground into powder and dissolved in warm milk or water.
Add only a small pinch of saffron to your dish, and it will sparkle with a golden color and will beckon with a peculiar smell.
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Related and additional categories:
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- Sauces
- Nuts
- Spices seasonings spices
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- Without heat treatment
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