Red Gold grown in Switzerland

Can you guess the herb I am going to talk about this week? 

Here are some facts about this Herb:

  1. Used as a dye
  2. Harvested by hand only
  3. And the kicker…The cost of a pound of this herb is $4,500

Way to go Tessa, you guessed correctly!

The herb is Saffron! 

It has historically been used by the Greeks and Chinese as a dye for clothing making clothes a beautiful gold yellow. What was discovered with saffron dye though was that is was very soluble in water so the garment didn’t have much success holding it’s color. Wealthy Romans used saffron as a perfume for baths and homes. The scent became a very coveted smell, used for almost everything. Some examples of uses are saffron water was sprinkled on the seats of the theatre and the floor of wedding and banquet halls where sprinkled with the saffron plant. In later years a spice dealer that sold saffron was known as a saffron grocer because of the popularity of the herb.

This herb came into the medical and culinary field without skipping a beat, it has such a unique flavor and properties that it’s popularity only grew. Medically is has been used against colds to cancer. It is also considered a appetite stimulant and an aphrodisiac. In the culinary kitchen saffron was introduced in French, Spanish, and India cooking. Some of the dishes that are most popular are bouillabaisse and paella. Saffron pairs very well with cheese, lamb, pork, corn, and oranges to name a few. 

From the beautiful purple flower to a elegant yellow gold robe or a dessert with a hint of elegance. 

Here is a recipe that will treat your taste buds.

Saffron Creme Brulee
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Ingredients
  1. 2 cups of half and half
  2. 1 pinch of Saffron (about 12 strands)
  3. 1 3.4oz. Pkg. of vanilla pudding
  4. 6 tsp. Sugar
Instructions
  1. Heat the half and half until just before a boil
  2. Steep saffron into half and half
  3. Let milk cool
  4. Add milk to pudding mix
  5. Pour immediately into ramekins
  6. Let set up in the fridge
  7. Sprinkle sugar on top
  8. Torch and caramelized
My Swiss Kitchen http://www.myswisskitchen.com/

 

 

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