Different methods of brewing saffron
First-class saffron is the most expensive spice in the world, and besides the unique taste and aroma it gives to foods, it has many benefits for the body. Among the properties of saffron, the following can be mentioned:
Strong antioxidant, reduce stress and anxiety, destroy cancer cells, reduce body weight (reduce appetite for snacks) and reduce blood sugar.
One of the new methods in the agricultural industry is aeroponic cultivation. Zarperak brand prepares its products with this method that in this type of production, the quality and quality of saffron is maintained and all needs are met in the greenhouse. With this cultivation method, there will be more aroma and coloring and it is suitable for use in foods, jams and teas.
Brewing saffron is done with different methods and the purpose of these methods is to benefit from the maximum aroma and color of this spice in food. In this article, we are going to examine the three brewing methods that bring the most coloring and aroma.
Brewing saffron with boiling water
The most traditional method that most families use is to use boiling water. In this method, grind a lot of saffron and put it in a teapot or a glass container, add some boiling water and let it brew for 10 to 20 minutes. To increase the color in this method, many people put the dish on indirect heat.
Brewing saffron with ice
A new method is to use ice. This method requires the previous solution of time compared to the solution, but in the combination of taste and color, it is much better than the previous method.
To do this, pour ground saffron into a glass container and add some ice cubes to it and let the ice melt at room temperature. Your brew is ready. At this stage, each of the people can use a very small amount of boiling water to color more than before.
Brewing saffron with ice and boiling water:
Maybe this method is the method that creates color along with wonderful taste and aroma in a short time.
Pour the ground saffron into a glass container, and at the same time add a piece of ice and some boiling water to it. In this way, a shock is applied, causing the color to lighten and self-illuminate. This method takes less time and is suitable for people who do not have time for boiling water or ice alone.
A few important points:
• In brewing saffron, regardless of its methods, it is best to use first-class, high-quality samples. Because if the quality is average or low, the methods mentioned above will not work and you will not have quality brewed saffron.
• Be careful that the amount of water used for brewing is not too much, because not only will it have little coloring, but if it is used to decorate the rice, it will make the rice wet and create an unpleasant appearance. For example, half a teaspoon of ground saffron, two pieces of ice are suitable.
• Avoid brewing in large amounts and volumes. It is best to use for the same meal. If you make a large quantity for the first time, put it in a glass bottle and store it in a cool place. The duration of keeping brewed saffron is one week, after this period, it becomes slimy and loses its properties and taste.
