Scarce saffron is pure gold for spice smugglers

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Scarce saffron is pure gold for spice smugglers

Some organized crime gangs have abandoned drug trafficking and are smuggling saffron instead.

A severe shortage of the spice in some countries means the illegal trade has become more lucrative than dealing in gold.

Not that saffron was ever cheap.

Easy Indian Food Recipes

By: Patrick Carpen

In the last few years the rich and flavorful foods of India have come into Western culture with a bang. These delicious and exotic dishes always go better with the proper condiment, so here are a couple of authentic (and easy) recipes for you to try out at home.



Saffron and Nut Sauce for Kabobs



Kabobs are nothing new to Westerners, but putting a little kick into the same old tired meat and veggies on a stick takes just a little effort with this recipe. The aroma alone is enough to get the stomach in a hurry to have at it! This recipe serves 12.



Ingredients: 1/4 tsp saffron strands 4 tbsp boiling water 8 tbsp almonds (blanched) 4 tbsp pistachios (blanched) 2 tbsp ghee (or butter can be used) 1 1/2 cups cream 1 cup milk 1 tsp ground cardamom 1 tsp salt (or to taste) 1/2 tsp white pepper



Directions: Dissolve the saffron in boiling water. Grind the pistachios and almonds (a blender works best!) until they become a fine powder or paste. Melt the butter in a pan and fry the ground nuts. Be sure to stir occasionally. Add in the saffron, cardamom, cream, milk, salt, and pepper. Simmer this until the sauce has become thick. You will want to be sure to stir it constantly as it simmers to keep it from burning. Serve with kebobs.



Basic Curry Sauce



Perhaps the trademark of Indian cooking is the curry sauce. There are many variations of this popular delicacy. This is the basic version that once perfected, will allow for a lot of experimentation by the home chef.



Ingredients: 4 oz ghee (or butter can be used) 4 lbs onions (finely chopped) 2 tsp cumin seeds 2 tsp salt 1/2 cup water 4 tbsp ground turmeric 3 tbsp oil 4 tsp garlic (finely chopped) 4 tsp ginger root (grated finely) 2 tsp chili powder (or to taste) 1 tbsp tomato puree with 4 tbsp water, well mixed



Directions: Melt the butter in a large pan or double boiler. Add in the cumin seeds, onions, water, and salt. Cook the onions, covered, on low for about an hour, stirring occasionally. The onions should be transparent when finished. Remove the cover and cook over a medium heat until the onions have become caramelized and the sauce turns a brown-ish color. Stir in the tomato puree and water mixture as well as the turmeric. Heat the oil in the pan. Once heated, add the garlic and ginger and cook them over a medium-low heat. Stir constantly. Drain the garlic and ginger and add it to the sauce.



What you have now is a basic curry sauce that you can add pumpkin flavoring to or anything else your heart might desire. This is a pretty easy recipe and fairly inexpensive to make so repeating these steps for more stock will not break the bank or your back.



Enjoy your Indian sauces and remember that with Indian food adding the spices close to end of the cooking process will only give you a better tasting result.
This article is brought to you by The Platinum Recipes Collection: http://www.platinumrecipescollection.com The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
Article Source: http://www.articlespan.com/article/326348/easy-indian-food-recipes

Saffron Could Prevent Loss Of Sight In Elderly

Saffron Could Prevent Loss Of Sight In Elderly, Clinical Trials Confirm

Clinical trials have confirmed that saffron, the famous Indian spice, can reverse age-related macular degeneration (AMD), the most common cause of blindness in the elderly.

Saffron Origins and Uses

It’s been a long time since spice has been considered a valued commodity. However, when it is taken into consideration that a soccer field’s worth of flowers is necessary to produce one pound of spice, it is far easier to conceptualize its value.

Saffron is almost worth its weight in gold. Its increased demand and sensitivity to growing conditions has rendered this spice one of the rarest, most sought-after items in the world.

Saffron comes from the dried stigma of the saffron crocus flower. Once dried, it is often used as a flavor in Mediterranean dishes and a fabric-coloring agent. It has also been used medicinally for thousands of years by ancient civilizations. The word has ties with the Arabic word as far, which means “yellow”; the dye found in the spice is what gives many foods their distinct, yellow coloring. The taste of saffron is described as bitter with a hay-like fragrance.

Cultivating the plant is difficult, which causes its extraordinarily high price. The minute stigmas are the only part of the flower that produces the aroma and flavor desired for cooking, which makes farming incredibly difficult. Between 50,000-75,000 flowers are required to produce one pound of dry saffron, which becomes an even direr situation considering the flowers’ simultaneous blooming; 40 hours of intense labor is required to cultivate a marketable amount of saffron during the blooming season. In Kashmir, one of the most prolific areas, thousands of farmers work in relays, day and night, to two weeks to earn a substantial amount of stigmas.

Indian, Arab, Iranian, Central Asian, European and Moroccan dishes are often spiced with saffron. Because of its bitter, hay-like quality, the flower is common in cheeses, curries, liquors, meat dishes and soups. In India and Spain, it’s also a popular condiment for rice; the famous Spanish dish paella relies heavily on saffron. French food connoisseurs can also find the flavor in bouillabaisse, which is a spicy fish stew from Marseilles

The medicinal use of the flower is also highly-celebrated in many cultures. During medieval times, Europeans used saffron to treat respiratory infections like asthma, smallpox and common colds. Ancient Egyptians, one of the major proponents of the spice, used it as an aphrodisiac and tonic to battle dysentery. In modern times, saffron is used as an anticarcinogenic, or cancer-suppressing, agent. Extract from the spice has also been known to delay ascites tumor growth. Finally, it is used widely as an antioxidant- An anti-aging agent known to prevent neurological damage and cell deterioration.

The flower’s stamens have been used extensively for fabric dye, especially in such countries as China and India. Even though its instability as a coloring agent results as quick-fading articles, the dye is still very popular for its vibrant-orange quality. More stamens added will produce a brilliant shade of red. Because of the high cost and arduous method of cultivation, saffron-dyed clothing is something of a luxury, often reserved for royalty and high-class. The vermillion and ochre hues of robes worn by Hindu and Buddhist monks are produced by saffron dye. In Europe, the spice is used in aromatic oil called crocinum, which is used in wine and air fresheners.

Anne Clarke writes numerous articles for Web sites on parenting, recreation, and home decor. Her background also includes teaching, gardening, and fashion. For more of her useful articles on this exotic spice, please visit Saffron, supplier of saffron information and recipes.

Article Source: http://EzineArticles.com/?expert=Anne_Clarke

Saffron Cultivation and Industry in Kashmir

Challenges to Saffron Cultivation and Industry in Kashmir

Govt Clueless on Saffron Production

Srinagar: Belying the official data that Kashmir only produced 8 metric tones (MT) of saffron in 2008, experts here say some 20 MT of the cash crop worth Rs 400 crores was produced during the same period.

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The Wonder of Edible Flowers!

By: Mary Anne Durkee

Next Valentine, don’t gift roses to your sweetheart, serve them for dinner..yes.you heard me right! Munching on rose petals may look insane to many, but in fact rose like many other flowers is an edible flower that has been and still is being used in cooking. Recently I saw a video of a French movie, where rose petals were used for pheasant preparation. It looked lovely and inspired me to find more information and recipes that incorporate the wonder of edible flowers.

When did the Edible flowers reach the kitchen?

The first recorded instance of the use of edible flowers in cooking can be traced back to 140 B.C. Chinese dishes use daylily buds while mallow, rose and violet were used by Romans as edible flowers. Italian and Hispania prepared stuffed squash blossoms while Asian Indians use sweetened rose water for a number of their dishes like the Falooda. Even the bible has a reference to the consumption dandelions ,an edible flower as an herb.

Flowers have been used to make drinks, jellies, jams, decorate cakes and even cupcakes. During the Victorian era edible flowers like Borage, Violets, Primroses and Gilly flowers were often used in salads. They were even pickled and kept aside so that they can be used during winter when flowers are scarce. They were also used to add color to the food.

Why Edible Flowers?

Due to the aesthetic appeal and unique taste that edible flowers lend to the dishes , they have made a come back over the past few years. These are great, tasty and a lovely substitute for inferior fast food. They also lend a signature flavor to the dishes they are added to. Restaurants and Chefs from all over America are indulging in edible flowers.


The boon of cooking with edible flowers is that you can easily grow them in your garden and pluck out fresh flowers when it is needed! Decorate your home with some, but don’t forget to cook with some! You have to admit there is something very appealing about biting into petals of a flower or drinking flower beverages.

Edible Flowers in my Kitchen

The most expensive edible flower product is Saffron made from the dried stigma of crocus flower. Till date saffron is used in a number of dishes around the world, especially in India. It adds to the flavor and aroma of the dish. If I don’t have saffron at home, I usually use another edible flower substitute, the Bright Yellow Calendulas.

The most popular edible flowers are Rose petals and Rose Hips. These can be used to make jelly, jam, cocktails, soup and even tea. Here is a simple recipe for a delightful cup of Rose Petal tea. ( While using rose , make sure you cut off white portion at the base-they are very bitter)

Rose Petal Tea

1. Choose a fresh rose and strip the petals under running water.(11/2 cups rose petal)

2. Boil the petals in 3 cups of water in a saucepan for 5 minutes.


3. Strain in to tea cups and add honey to sweeten it. This particular recipe will serve four.

Daisies, Sunflowers, Honeysuckle and even Jasmine are edible flowers. Always remember to wash the flowers properly before using them. Check these link for recipes using rose petal. Do any of you use any if these edible flowers in your cooking? I would love to learn more about what and how you use these edible flowers!

A word of caution:- Remember not all flowers are edible so make sure you are sure what you are picking up for your culinary experiment is actually safe. If you have pollen allergy avoid the pistils, stamen and pollen!

Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular recipes videos on ifood.tv include Fruit Salad Recipes, Cheesecake recipes and Relish recipes

Article Source: http://www.articlespan.com/article/274304/the-wonder-of-edible-flowers