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We recommend using the highest quality Moroccan Saffron internationally acclaimed for serious food connoisseurs.
Environment is the most important factor in the development of good tasting natural foods. Our Taliouine Saffron comes from the most famous Saffron growing location in Northern Africa, Taliouine, Morocco. Our spice has a unique color, smell, flavor, and texture that Saffron lovers can appreciate and indulge in their senses.

Taliouine, Morocco [2009]

Taliouine Morocco is unique fertile valley, geographically surrounded by one of the World’s most arid environments. This isolation from the rest of the World has created this incredibly fragrant and wonderful tasting spice. The Knowledge of production is one based on ancient farming techniques and traditions passed down through the millenniums. The geographic setting, climate and indigenous methods of cultivation are the main reasons why Taliouine Saffron is such better quality than Saffron produced elsewhere. In sharp contrast to the vast growing regions of Iran and Spain, Taliouine Saffron comes from a microcosm of only a few acres. These characteristics are indicative of the best Saffron  givings our spice a unique color, smell, flavor and texture that Saffron lovers can appreciate and indulge in their senses. While other countries can expand the acreage of Saffron production and mass produce the spice, it is only at the expense of the quality and satisfaction of the customer. Taliouine Saffron is unique and has long been considered the best in the World for it’s the hardest to obtain and has it’s own unique subtleties. http://www.SAFFRONSTORE.com

The Saffron Savories: The Seafood Paella with a Pinch of Saffron

SAFFRON SEAFOOD PAELLA

Properly cooked seafood is always a delight, and when it is Seafood Paella with saffron, there is nothing more to ask for. Just like any other dish, the paella needs a little gathering up before starting over. We are here to increase both the levels of health and taste of the traditional dish with the rice, veggies and seafood cooked altogether in a pan. This classic Spanish dish never gets old or boring.

Now without doing any more delays, here goes the mouthful and mouthwatering recipe of the saffron-glint delicious dish. This can be a great alternative to the Fourth of July lunch instead of traditional barbeques.

Step One: Place the Paella

Paella is actually a special kind of cooking pan on which this dish is cooked, so, the first thing to gather would Paella indeed. A 15” one will do just fine. If that key cooking equipment is there to hold all that flavors, we are free to move on for the ingredients now!

Step Two: The Ingredients

The Promising Proteins:

• 16-20 large shrimps, peeled, deveined and with the tails left
• 16 mussels, Manila or combination clams, scoured
• 1 pound chicken, skinless and boneless, 1-inch cuts
• 8 ounces of Spanish chorizo (dried, smoked pork sausage), if not found, can be replaced by andouille sausage, ¼-inch cuts, round pieces
• 4 cups of thick chicken broth, with little or no salt

The Herbs and Spices:

• 4-5 Spanish saffron threads, a pinch will do
• 1 teaspoon pimentón dulce (smoked Spanish paprika)
• Black pepper to taste, freshly grounded
• 1 teaspoon kosher salt, separate amount to taste needed for seasoning the chicken and shrimp
• 2 tablespoons of Italian parsley leaves, freshly picked, coarsely chopped

Veggies and Flavor Favorers:

• 2 ripe tomatoes
• 2 medium cloves of garlic, fine chops
• 1 medium yellow onion, mini dices
• 2 medium lemons, for garnish before serving, in wedge-like pieces

The Rest, the Best:

• 2 cups of Spanish Paella rice, might be labeled as Valencia or Bomba

• 1-2 tablespoon(s) of olive oil, as per requirement

Step Three: The Procedure

1. Cut the tomatoes into halves and get the core out. Now take a bowl and grate the flesh until you reach the skin. At the end of this process, about 3 cups of tomato juice and pulp should be gathered for later use.
2. To season the shrimp, add the kosher salt, black pepper and ¼ teaspoon of Spanish paprika and toss them well in a medium bowl. Refrigerate when done.
3. To season the chicken, add some kosher salt and black pepper on it and toss well. Save it for later in a medium bowl as well.
4. Since this recipe is about the grilled paella, now it is time to heat the outdoor grill at about 450°-550°F, place the paella pan on it, keep it covered until it is heated. Place the chorizo pieces to the pan, close the grill to cook it until the fat gets out and the sausage turns brownish. Take out the chorizos when done and place them separately. All these will take about 2-3 minutes.
5. The fat from the chorizos should be there in the pan. The next task is to add some olive oil to it. Place the chicken pieces all over the pan in a single layer; close the grill to cook it through, stir time to time. Flip the pieces if needed, keep them on the pan until they turn golden brown. Take them out of the pan and store with the chorizos.
6. Add the onion dices to the pan next with the kosher salt and grounded black peppers close the grill and cook until the onions go soft, stir time to time. Do not burn the onions and make sure they do not turn brown. Add the chopped garlic cloves, the rest of the paprika, the saffron threads, stir and cook until the aroma comes out, for about half a minute.
7. Now it is time to add the tomato pulp to the pan. This will deepen the color of the dish. Cook for about 3 minutes until the bottom gets browned.
8. Add the paella rice and salt and mix them well. Pour the chicken broth onto the rice mixture.
9. Make an even layer of the rice mixture on the pan; place the chicken and chorizo on the mixture. Do not stir the mixture.
10. Next is to close the grill to let the mixture boil to have the rice properly cooked. When the broth is soaked by the rice grains, they will go bigger and will start make a crackling sound eventually. Make sure not to burn it out. This process is supposed to take about 10-12 minutes.
11. Now is the time to place the shellfish and the shrimps on top of the rice mixture. The shellfish has to be down to the pivoted side. Close the grill to cook it up until the shrimps cook through and the shells are opened. In the meantime, the rice should be even softer, but make sure it is not melted. This will take about 10-12 minutes as well.
12. Remove the pan from the grill, take a foil wrap and cover it up. Let it be like that for at least 5 minutes to seal in the flavors.
13. The beautiful paella is ready. Now sprinkle the chopped parsley all over it and place the lemon pieces to serve. Make sure to remove any shellfish which remained closed. A burst of rich color and aroma should come out of the vibrant dish.

Nutrition Facts: (approximately per serving)

• Protein: 32 grams
• Carbohydrate: 75 grams
• Fat: 12 grams
• Kilo Calories: 518
• Saturated Fat: 0.4 grams
• Fiber: 5 grams
• Sugar: 5 grams
• Salt: 1.29 grams

Saffron: What Persians and Indian are proud About

Saffron: What Persians and Indian are proud About

Saffron, along with its amazingly subtle flavor, bold and deep yellow color and sinfully drawing aroma, is a delight when it comes to cooking and eating. The Indians and the Persians seem to have been aware of this for quite a long time! Saffron features in the royal cuisines of these countries, as royally as the king himself. Saffron, coupled with rice, sauces, gravies and meats, and of course, the wonderful signature saffron desserts have been coming from Indian and Persian kitchens since time immemorial.

Saffron: King of Hospitality in Persian and Indian Cultures
History has witnessed the dramatic entry of saffron into Persian and Indian lives, and subsequently into their respective cuisines. It is no wonder that the colorfulness and the vibrancy of these exotic cultures are reflected in their cuisines. The playfulness of the palate, the curious mingling of aromas, the colorfully delightful dishes; even the manner of serving reflects the humility and hospitality of these cultures. Saffron is therefore, undoubtedly the best companion for the cuisines of such cultures, with its welcoming aroma that is a treat to the eyes as it is to the taste buds!

Saffron Cultivation in Persia
In the Ancient Persia of the 10^th Century BC, saffron was largely cultivated in the areas of Isfahan and Derbena; ancient royal carpets woven intricately with delicate saffron threads stand testimony to that. Saffron was used to many varied reasons, one of which was to spice teas and curries. It is suspected that saffron was used as an aphrodisiac, a love drug, in cooking. However, saffron was also used for many curative and medicinal purposes in baths and potions to relieve tension and pain.

Saffron Cultivation in India
India also shares a very rich and controversial history with saffron. However, when it comes to cooking, both these cultures are not far behind in their understanding of the taste and health benefits of saffron. Both these cuisines are characterized by their spiciness and by the complexity of flavor both their cuisines offer. How, then, could either of them not be in the running for the best use of the Super Spice!

Saffron Chicken in Persia and India
Chicken is a favored meat in both cuisines; being the easily digestible white meat, it has been approved for daily consumption as a healthy and tasty substitute for red meat. Chicken, a lean meat, is a major source of protein in both cuisines which aids in weight loss. To add to that, chicken contains niacin, which reduces the risk of cancer; anti-oxidants which increase our immunity to diseases of various types; selenium which helps our thyroid glands secrete the necessary amounts of the hormone thyroxin which regulates metabolism i.e. digestion and energy conservation and phosphorus that promotes healthy tooth and bone development. Combine this with the Ayurveda-approved miraculous spice i.e. saffron and you have a wonderful dish that is not only marvelously tasty, but also healthy in ways more than one.

Saffron in Persian Cuisine
Lemon and saffron are very classically and typically Persian flavors; any decent Persian restaurant or food outlet would serve the Jujeh Kebab, a very famous Persian dish, which are essentially chicken skewers marinated with yoghurt, lime and saffron and slow cooked over a hot tandoor and served while still warm, to be eaten with Pita bread or some such. Roasting whole chicken legs with the same marinade also yields delicious results, which can be then served with saffron or plain rice, potatoes or a yummy fresh salad, garnished with herbs and black pepper with a dash of lemon juice that brings it all together.

Saffron in Indian Cuisine
And, of course, there is the famous Rajasthani dish, the Kesar Murg, literally Saffron Chicken. This delicacy combines traditional Indian spices and condiments such as turmeric, coriander, garlic, ginger, along with cashew nut paste and saffron dissolved in milk to form a curry in which chicken is cooked boneless and served with piping hot Tandoori rotis. An absolute crowd puller, the royal state of Rajasthan prides itself on this dish.

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Kesar Murg / Saffron Chicken Recipe

SAFFRON CHICKEN RECIPE / KESAR MURG

Recipe for Kesar Murg:

Ingredients:

6 large pieces of Boneless Chicken
1 cup Onion paste
1/2 cup Oil
1 cup Curd
3/4 cup Cream
4 teaspoon Cashew nut paste
1 1/2 teaspoon Garlic paste
1/2 teaspoon Saffron, dissolved in milk
1 teaspoon Coriander Powder
1 teaspoon Ginger paste
1 teaspoon White pepper
1/2 tablespoon Cloves and Cardamoms
2 Bay leaves
Chilli powder
Salt as per taste

Method :
Heat oil in a pan. Add whole gram masala (A special Indian mixture of spices) and bay leaves to the pan followed by ginger garlic paste and onion. Fry it on low flame until the oil starts to separate.
Further, add coriander powder, cashew nut paste. Mix well.
Place pieces of boneless chicken in the pan. Add curd, pepper, chilli powder, salt and saffron milk.
Bring it to a boil and then cook on low flame until the chicken is well done. Remove off the flame as soon as the chicken becomes tender.
Add cream to the curry. Serve hot with tandoori rotis.

Cooking with Saffron: The Saga of the Sultan of Spices

If there is a list made of spices that have both a legacy from the dawn of civilization and a direct lineage with the royal culinary art, saffron would not only ensure a place in it, it may even top the list. For the exclusively attentive treatment it needs to be picked and then turned to be the Sultan of Spices, saffron means something more than ordinary, close to majestic cooking. The amazing aroma, irreplaceable flavor and brilliant texture it adds to a dish justify the extra expenditure it comes with comparing to other common ingredients.

Cooking with Saffron: Choosing the Authentic Strands

Since saffron is a spice or ingredient that is a bit expensive than the others, many often try to go for the cheap packs, most of which are, unfortunately, fake and adulterated. There are things in this world which can never be counterfeited or compromised in quality, saffron is one of those. If only the color is concerned, any liquid food colors can do it; but not buying saffron at all is better than purchasing duplicate ones just for the sake of saving money. Among the varieties, Moroccan, Spanish, Indian or any other, only the guaranteed and authentic ones can work like magic. No one buys saffron in bulk; a 100 gram bottle can go a long way in any kitchen. It is better to choose the strands over the powered ones.

Cooking with Saffron: Using it the Right Way

Saffron is not an everyday ingredient, like said before. Since it needs a special dish to be used in, it has to be used in the right way as well. Saffron recipes often lack the instruction of how and when to put it in the dish. Generally, two or there threads of saffron are enough for a full meal. The threads have to be drenched in the water for at least two hours before using it. The dried out strands need to open up and get mixed in the water to release the color and aroma. These cannot just be thrown in a dish on the stove. Avoiding wooden cookware can stop the texture of saffron being soaked up by the utensil itself!

Cooking with Saffron: Picking the Preparation

One great thing about saffron as a spice is that it can be used in both sweet and savory dishes. In different countries and cultures, the use of saffron in cooking is as diverse as anything. For home cooking, the most favorite saffron dishes are the seafood and rice ones. A little saffron certainly makes a big difference in some soups and even beverages. Saffron tea and saffron glazed shakes are considered to be restaurant quality drinks indeed. No matter what the preparation is, it has to be made sure that the use of saffron lifts up the dish instead of leaving it overdone. There are hundreds of saffron recipes from all over the world available which can be tried to enjoy the cuisine of grandiose.

Saffron is not only a one-of-a-kind spice, but also an ingredient that contains a lot of health benefits. A bottle of genuine Saffron can be the beginning of one amazing cooking experience.

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Saffron Health Benefits: The Sweet Secrets of the “Red Gold”

From the time being, saffron has not only been named as one of the royal ingredients in any lavish kitchen, it has also been treated royally for its amazing health benefits. From ancient sagas to recent studies, health benefits of saffron are well proven to believe in now. Some of them are sure to surprise many who used to think saffron can only make a dish look and smell delightfully.

Saffron: For Enhanced Eyesight

In a quite recent study, it has been found that, consumption of saffron delays the degradation of eyesight due to age. It also helps in the cases of macular degeneration. Thanks to its anti-oxidant features, saffron works on even modifying some related genes to increase the health and strength of the eye tissues. Plus, in a common sense, the rich orange-red color suggests a good lot of carotenoid, which makes both carrots and saffron friendly for younger eyesight.

Saffron: For Demeaning Depression and Insomnia

Traditionally, in many countries, saffron has been used as an anti-depression element for centuries. Studies say, the fluoxetine, an active constituent of saffron, helps in soothing down the stressed nerves and in settling down from wearies and worries. Though this concern is still under extensive investigation to find out the possible side-effects, if any; a warm glass of milk with a little saffron in it has been a long tradition in countries like India to invite a good night’s sleep.

Saffron: For a Better Bowel

Health benefits of saffron surely include a better bowel experience over all. From an improved digestion to gas and acidity problems to even an expansion of effects towards kidney and liver, multiple researches show hints that saffron intakes help all of the mentioned ones. Saffron has a good reputation of being a blood purifier and to be supportive to have control over blood pressure, which results in over all health of the internal system.

Saffron: For Avoiding Alzheimer’s Disease and Improving Memory

Alzheimer’s disease is surely one of the cruelest one that destroys memory and plays with it. Since saffron is rich in crocin and crocetin, which are responsible to develop the performance of brain in terms of increasing the capability of processing memories. Saffron can be one natural way for the elderly ones to be in health with an active memory.

Saffron: Cure for Cancer

Saying that saffron cures cancer will definitely be an exaggeration, but it lends a hand to have the disease of the diseases in check. There have been cases where saffron and its goodness of anti-oxidant enzymes helped the body to create a protection against tumors. Potential tumors that may turn into cancer may face a barrier while spreading because of saffron’s presence. More researches are taking place to have specific data about this health benefit of Saffron.

In many of the saffron manufacturing countries, especially in Morocco, it is called the “Red Gold”, not only for its economical importance to them, but also for its exclusiveness as an ingredient.

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