Seasonings have long been considered important ingredients for adding flavor and aroma to various dishes. Arriving at the market, many housewives cannot indifferently pass by beautifully packaged tea bags with spices. But not everyone knows how to distinguish a fake from a real seasoning. For example, many people believe that saffron and turmeric are one and the same. This opinion is in the explanation, which will be discussed in this article.
Saffron story
Judging by historical data, saffron was used by many ancient peoples, and not only as a seasoning, but also as a cosmetic or medicinal product. Archaeological excavations indicate that this plant was well known in Nineveh and in ancient Babylon. The Romans and Greeks used saffron to disinfect rooms, and in Asia Minor, this herb was an important component of many medicinal preparations. Currently, saffron is widely used in cooking, and, in many countries of the world. The largest percentage of the spice plant harvest is in Iran (90%).
The word saffron in translation from Latin means "crocus". This herbaceous plant belongs to the iris family. Seasoning is obtained from only one type of crocus Crocus sativus. Saffron has long been dominant among other spices, it is even called the "king".
Homeland of Turmeric
Turmeric grows wild in Southeast India. It is a herbaceous plant from the Ginger family. On a large scale, this plant is also cultivated in China, the Philippines, Indonesia, Japan, Sri Lanka, the islands of Haiti and Madagascar.
There are many types of turmeric, but of these, only three varieties are used in cooking: aromatic turmeric, zeodaria and long turmeric.
As you can see, the spices in question are obtained from different plants. The powdery mixture, which at first glance seems indistinguishable, actually has many differences. Saffron and turmeric, no doubt, are useful in cooking, both spices are in great demand for home cooking. The way these two condiments are made also determines the significant difference between them.
Seasoning raw materials
Consider what turmeric and saffron are made from.
Of all types of turmeric, the aromatic turmeric variety has the best qualities. It is added in the manufacture of confectionery and meat dishes. The main raw material is the root of the plant (turmeric), which is well dried and ground into powder.
Saffron is obtained from the flower stamens of a plant. The difficulty lies in the fact that you need to choose the right moment and have time to harvest in time. A unique culture blooms twice a year, for several hours. Flowers are collected until they are fully opened. Out of 200,000 flowers, only 1 kg of saffron is obtained, because each flower has only 3 stigmas. This is a too time-consuming process that must be paid accordingly. Therefore, the difference between natural turmeric and saffron in their price is understandable.
Growing royal culture is also quite difficult. She needs a very competent watering. In addition, saffron reacts sharply to inappropriate lighting, poor soil and climate change.
Intriguing title
The cause of the confusion is the trade name turmeric. It is sold in stores and markets as “Indian saffron”. This is misleading to a few knowledgeable people. But knowledgeable gourmets can easily distinguish the real aroma and taste of spices. Similar names are just one of the reasons why people think that saffron and turmeric are one and the same. In many cases, Indian spice is used instead of saffron, for example, as the main ingredient for curry seasoning.
Color
Turmeric contains essential oils and dyes, for which it is valued. Thanks turmeric dishes find a beautiful yellow color. It is added to pilaf, meat, desserts, chips, sauces and cookies. The root contains the natural dye curcumin, which is resistant to light. At the same time, this property does not harm the human body, as is the case with synthetic dyes. It is this feature of the plant that leads many housewives to believe that saffron and turmeric are one and the same.
Saffron is a beloved spice in many Arab countries, in Turkey, the Caucasus, China, Spain and India. Like turmeric, it is used to make confectionery and color different dishes. How to distinguish saffron from turmeric in this case? It turns out that the turmeric seasoning has a lighter shade than the crocus spice, which colors the dishes in a light orange color.
Appearance
Sometimes on sale you can find turmeric under the guise of saffron. Turmeric is given a shape that looks very similar to the stamens of saffron flowers. The bright yellow color of the root does not immediately distinguish spice. Apparently, because of this, some mistakenly believe that turmeric and saffron are one and the same.
Red or brownish stigmas of a valuable plant are much softer to the touch than turmeric roots.
Shredded crocus contains small particles in the form of specks, and the powdery mass of turmeric has a uniform texture.
Scent
In India, turmeric is used as a separate spice. Indian national cuisine can not do without this fragrant plant that does not require any addition.
Turmeric root has a pleasant aroma that is lost in combination with other spices, so it is very difficult to distinguish it in mixtures. Saffron has its own specific smell. Those who work with spices, he is well known. However, people who do not know all the subtleties of plant aromas can easily think that seasoning with saffron and turmeric is one and the same thing.
It's time to talk about the beneficial properties of saffron and turmeric. How to take each of these plants for medicinal purposes will also be discussed in detail.
Useful properties of saffron
Dried stigmas of crocus contain: iron, selenium, zinc, potassium, copper, manganese and calcium. The plant is rich in such essential oils: limonene, saffronol, pinene, terpinene, linalool and cineole. The food composition includes: carbohydrates, fats and proteins.
Indian women use saffron-added milk during pregnancy. It is believed that this will positively affect the health of the child, especially the appearance of his skin.
Elite spice is used in the fight against Alzheimer's disease. It is recommended for people suffering from heart disease and various forms of allergies. Saffron is the best antioxidant of all herbal remedies. It has a positive effect on the nervous system, restores vision and improves mental abilities.
Before proceeding with the preparation of medicinal products from saffron, it is imperative to consult a doctor. This plant has a high concentration of certain substances, so the medicine from it must be taken with caution. Here are the most common recipes from healing powder:
- Recipe for better memory: grind 2 stigmas into powder and pour a glass of warm water or milk. Divide the infusion 3 times and take it after meals.
- Recipe for cystitis: 3 stigmas of saffron insist in cranberry juice, previously diluted with water at the rate of: ½ cup of fresh juice per 200 ml of hot water. The mixture must be taken before meals, 100 ml. During treatment, you should definitely drink plenty of water.
Therapeutic effect of turmeric
Indian saffron (turmeric) has many beneficial properties. In a number of studies, curcumin has been found to help in the fight against various forms of tumors. Therapeutic root is recommended for people who are overweight and suffering from diabetes.
A useful plant is rich in vitamins B, C and K, as well as trace elements - calcium, iodine, iron and phosphorus.
Indian saffron is to some extent a substitute for antibiotics. With colds, you can prepare a simple and effective recipe:
- The powdered mass is mixed with honey in a 1: 1 ratio and consumed after meals by ½ tsp. Such a medicine significantly alleviates the condition and reduces fever.
- Recipe for cleansing the body: ½ teaspoon is taken for 300 ml of kefir or sour milk. shredded root. The mixture is thoroughly mixed and taken every morning in portions.
- To strengthen the gums: dissolve a tablespoon of turmeric in a glass of warm water and use to rinse the mouth several times a day.
As you can see, even the healing properties of spices can not be said that the seasoning of saffron and turmeric is one and the same. But there are some similarities of plants in this regard. Turmeric, like dried crocus, has an antioxidant effect and helps to remove salts of heavy metals, and also cleanses the intestines. Turmeric root strengthens the immune system.
Specific harm to spices
Like all plants, the spices discussed in this article also have a negative effect on the human body. If we talk about how turmeric differs from saffron in this regard, then with regard to the second plant, one must be extremely careful. An excess of saffron is not only able to give the dish undesirable bitterness, but also cause poisoning. You can't say that about turmeric. Having accidentally sprinkled more seasoning than necessary, you can only worry about a spoiled dish.
Turmeric, like dried crocus, can not be taken during pregnancy and lactation, as well as with diseases of the stomach. In addition, turmeric is contraindicated in jaundice.
Cooking Application
Saffron and turmeric - seasonings, without which world cuisine is not complete. These plants, although ambiguous in value, have great weight in cooking. With their help, dishes acquire an unusually beautiful appearance and aroma, a specific taste.
A striking difference between saffron and turmeric is noted in the methods of their use.
In cooking, turmeric can be subjected to various types of heat treatment. It can be fried, boiled or added at the last stage of cooking. The amount of seasoning is determined by taste. For example, on a 3-liter capacity with pilaf, you can pour 1 tbsp. l turmeric. So that the taste does not turn out too sugary, it is better to observe a certain dose of this spice.
An approximate calculation of turmeric: 1 teaspoon of powder is distributed into 7 prepared portions.
Saffron has a more refined and persistent taste. It is used in minimal quantities. About 6 stigmas are put in one dish, and this is about 0.03 g. Dried crocus particles are added when the dish is already completely ready.
Asian cooks do not imagine cooking pilaf from lamb without the addition of powder from crocus. Many traditional dishes are prepared with the addition of this spice, as it enhances the taste of meat.
In European countries, it is customary to add a mixture of spices to the ear, in which the presence of saffron is mandatory. Traditional seafood sauce is also complemented by such seasoning. Culinary experts all over the world try to preserve its recipe.
Finally
The external signs of spices to some extent help to see their differences. However, it should be remembered that the characteristics discussed above are not complete indicators of the difference between these plants. How to distinguish saffron from turmeric? In fact, you can verify the authenticity of seasoning only in a specialized laboratory, where its chemical composition will be examined. To protect yourself from a fake, it is better to buy whole dried pestles of crocus flowers. In this case, you should be extremely careful so as not to confuse them with the roots of turmeric. Famous manufacturers should always have a quality mark on the packaging. High-quality saffron differs in small packaging and a decent price.