Condiments and seasonings
Saffron - it is collected and dried stigmas of crocus flowers - plants
from the family kasatikovyh. We have crocus cultivated in the Azerbaijan SSR
(In the Baku area). Flowers blooming crocus are selected, pluck
of these stigmas and dried in the sun or in ovens. The process of collecting and harvesting
Saffron consuming: to get 100 grams of saffron
(15.4% moisture), it is necessary to collect 4.55 million pieces of stigmas.
Prized saffron as a spice due to the presence in it of essential oils
content by up to 3%, and the dye, which
soluble in water, turning it yellow. To dye
Saffron is better dissolved in water is added alcohol. Saffron has a bitter
taste. For sale saffron is packed into glass tubes.
In cooking, turmeric is used as a flavoring and coloring agent in
manufacture of various dishes, especially the National: touh pilau, pilaf
with scrambled eggs, Alim-samba, chikhirtma, lamb chicken with eggplant
or with beans, stuffed eggplant, and others. In addition, the saffron
used in the manufacture of bakery products.
Saffron, pre hails alcohol, diluted with water, injected
in main dishes during the manufacturing process. In saffron dough is laid
by mixing in quantities of 0.1 to 1 kg of baked goods.
Saffron gives the product a unique flavor that is peculiar only to saffron,
and colors it yellow.
Norma bookmark saffron in a dish 0.01 g.