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Saffron Threads (Azafrán, Za'faran) -     2 gm
Manufacturer: Ajika / AJSP004 - 2 gm

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Saffron Threads (Azafrán, Za'faran)

Saffron Is Pungent, Bitter In Taste

Use in bouillabaise, rice, desserts, puddings; fevers

Shop for Saffron Is Pungent, Bitter In Taste here.

$16.50
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For a pungent, delicate flavor and rich yellow color, crumble saffron into breads, soups, seafood sauces and paellas. Saffron also contributes a luminous yellow-orange colouring to foods. It has a characteristic aroma and a peculiar, exotic, bitter taste. Often called 'The Golden Spice' it has a deep reddish brown color and can make any dish smell, taste and look royal. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian, Turkish, and Cornish cuisines. When adding to dishes with little cooking liquid, steep the threads in hot water or milk before using.
- Confectionaries, kheer, halwa, shirini, mithai and liquors also often include saffron.
- used in breads, soups, seafood sauces, rice, curries and paellas

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.


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Lamb Cashew-Nut Curry

Ingredients:
1/4 cup cashews
3 red chili peppers
1 tbsp. grated gingerroot
1 cup cold water
2 tsp. ground cinnamon
1/4 tsp. cardamom
1 tsp. cloves
2 garlic cloves
2 tbsp. poppyseed
1 tbsp. coriander seed
1 tsp. cumin seed
1/2 tsp. saffron
1/4 cup boiling water
6 tbsp. butter
1 cup onion, chopped
2 tsp. salt
1/2 cup plain yogurt
1 1/2 pounds lamb, cubed
1 tbsp. ground coriander

Method :

In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppyseed, 1 tbsp. coriander, and cumin. Blend again until smooth; set aside.
Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes.
Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbsp. coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Makes 5 servings.

Almond Pistachio Saffron Curry Sauce Restaurant Style Recipe

Ingredients:
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nuts
2 Tbsp ghee
1 large onion, peeled and grated
1/2 tsp ground coriander
1/4 tsp mace
1/2 tsp freshly ground white pepper
2 green cardamom pods, husked, and ground
1/2 tsp cayenne pepper
1 pinch nutmeg
1/2 tsp saffron threads, soaked in 2 tablespoons hot water
2 cups heavy cream
3/4 tsp salt and black pepper, or to taste

Method :
Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.

Heat ghee in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.

Use this smooth sauce to steam meat or chicken breasts. One recipe will be enough for about 1-1/2 pounds of cooked meat or 1 lb. mixed vegetables.

Almond or Badami Seera or Pudding (Serves 5)

Ingredients:

Blanch 20 Almonds by soaking them in warm water
1 cup: sooji or semolina
1 tsp: cardamom Powder
1/4 tsp: saffron Strands - crushed
10 blanched almonds chopped into slivers or halved
1 tbsp warm milk
1 cup ghee
3/4 cup: sugar
3 cup: water

Method :
1. Rub and dissolve saffron in milk. Keep aside.
2. Dry and powder blanched almonds. Saving 10 for garnishing.
3. Melt ghee in a large heavy pan.
4. Add semolina Stir-fry for 2-3 minutes.
5. Add almond slivers. Stir-fry till golden
6. Take care to stir continuously.
7. Add water. Stir and cook.
8. Add sugar and cook further. Stirring gently.
9. When ghee starts to separate from the dish. Add cardamom and saffron.
10. Stir. Place into serving dish.
11. Garnish with chopped almonds.

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