{"id":9994,"date":"2013-12-26T16:30:22","date_gmt":"2013-12-26T15:30:22","guid":{"rendered":"http:\/\/78.46.122.165\/2013\/12\/26\/konig-der-gewurze-safran-zum-risotto\/?lang=en"},"modified":"2016-02-26T16:11:29","modified_gmt":"2016-02-26T15:11:29","slug":"konig-der-gewurze-safran-zum-risotto","status":"publish","type":"post","link":"https:\/\/foodtastic.at\/en\/2013\/12\/26\/konig-der-gewurze-safran-zum-risotto\/","title":{"rendered":"King of the Spices – Saffron for your Risotto"},"content":{"rendered":"

Did you know that at the beginning of the 20th century, the centre of saffron cultivation in Central Europe was Austria? The highest quality saffron was also called\u00a0Cr\u00f3cus austriacus<\/i>\u00a0for that very reason.<\/p>\n

Saffron has a very particular flavour and you only need a few strands to greatly enhance a dish. Back in the olden days, saffron was also used for colouring and even counterfeiting\u00a0- gold lettering was faked by using saffron and sometimes it was used to make pewter look like gold. Saffron stains enormously - even just a gram of it turns 100 litres of water a bright yellow.<\/p>\n

It is said that in ancient Rome, the togas of magistrates were coloured with saffron. Rich Romans also spread saffron strands all over the marriage bed, leading to the Latin saying \u201edormivit in sacco croci\u201c (\u201ehe slept on a bed of saffron\u201c), conveying a state of carefree joy and cheerfulness.<\/p>\n

And I dug up some more information...<\/p>\n

Saffron belongs to the crocus family (Crocus sativus<\/i>); the spice threads are\u00a0derived from the plant's flower. Harvesting saffron is a very elaborate process - the threads have to be picked from the blossoms by hand - which is why it is one of the most expensive spices in the world. One saffron picker usually doesn't manage to harvest more than 60-80 grams per day.<\/p>\n

In Europe, saffron is a very popular ingredient in bouillabaisse (fish soup), Italian risotto, Swedish Lussekatter (sweet pastry) and paella. In Iran, it is used to enhance rice dishes. Saffron is a great addition to soups, vegetables, cakes and desserts like the sophisticated saffron parfait.<\/p>\n

How to best store saffron<\/strong><\/h1>\n

You shouldn't expose saffron to light or humidity. If stored incorrectly, the spice may suffer from bleaching (through sunlight, for example) or dissipation of its essential oils, so your best storage option is a metal or glass jar with a tight lid.<\/p>\n

\u00a9 Illustration\/Eva Fischer<\/p>\n","protected":false},"excerpt":{"rendered":"

Did you know that at the beginning of the 20th century, the centre of saffron cultivation in Central Europe was Austria? The highest quality saffron was also called\u00a0Cr\u00f3cus austriacus\u00a0for that very reason.<\/p>\n","protected":false},"author":2,"featured_media":11783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[837,754],"tags":[765,832,933,1092,1093,836],"ingredient":[],"class_list":["post-9994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-illustrationen-en","category-recipes","tag-glutenfrei-en","tag-krauter-en","tag-risotto-en","tag-safran-en","tag-safran-risotto-en","tag-vegetarisch-en"],"yoast_head":"\nKing of the Spices - Saffron for your Risotto - Foodtastic<\/title>\n<meta name=\"description\" content=\"Herrlich cremiges Safranrisotto\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtastic.at\/en\/2013\/12\/26\/konig-der-gewurze-safran-zum-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"King of the Spices - 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