What is saffron …?

… and what do I use it for?

MB-saffron (2019-06-13)

Saffron originally comes from the Himalayas and the Hindu Kush. Saffron is extracted from the stigmas of a crocus species – the bulbous plant with the name autumn crocus (because it blooms in the northern hemisphere in autumn) – in a very laborious way and then has to be processed.  That is why real saffron is almost unaffordable and has been falsified in many ways for 500 years. Today it comes mainly from Spain, Southern France, Italy, Greece, Pakistan and Valais (Switzerland). Saffron contains saffron bitter picrococin (this substance has a toxic effect in large quantities).

It has a beneficial effect on digestion and acts as a cardio stimulant.
Saffron goes well in rice dishes, whether sweet or salty, and fits well for the preparation of sauces.

 

Rosemary-Pesto

Since the rosemary is so wonderful, it deserves another post: Try a homemade pesto made from fresh rosemary leaves! Simply mix the needles with a blender, fill into a glass with screw cap to ¾ and then pour in virgin olive oil. To preserve, add a heaped teaspoon of sea salt to a quarter of a liter. This pesto is available all year round for use as a spread on bread, in soups, sauces and meat dishes. Just so yummy!MB (2019-06-10)

Spice with Cinnamon …

… not only on Christmas. Cinnamon is an incredibly healthy and tasty spice! It is high in antioxidants, helps to kecinnamon-2847867_1920ep insulin in check, qualifies as an anti-microbial food, its scent is known to boost brain function and it is used as a traditionally warming remedy.

Many practitioners – in traditional and alternative medicine – are recommending the usage of cinnamon. How healthy and tasty to spice your daily apple with cinnamon!

Read more about the proven benefits published by the healthline and the nutrition details on The World’s Healthiest Foods.

Picture by karen_escobar84 via pixabay