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20 JANUARY 2017
Colour your taste buds with Saffron
Long golden-red threads, a distinctive iodine aroma and an unforgettable taste... It is Crocus Sativus, commonly known as saffron crocus, the indisputable king of spices.
According to the myth, young Crocus was accidentally killed by his friend, the god Hermes, while they were playing. A flower sprang from where the accident happened and the three blood drops from the young man's head, became the stigmas of the flower, which, since then, has been called crocus.
This precious spice, also known as saffron crocus, used since ancient times from the Mediterranean to the depths of India, has always enjoyed a special status. Its threads have been used in pharmaceutics, cosmetics and medicine. Research has confirmed what was commonly believed, that it has antidepressant, anticoagulant and antioxidant properties, and also that it contributes to memory and mood improvement. Of course, it is mainly used in cooking, where it flavours and colours main dishes and brews, transforming them into unique experiences.
In Greece, crocus has been cultivated since the 17th century in the village of the same name near Kozani, where countless generations have been producing crocus of the highest quality, indeed it is ranked among the world's best.
It is the most expensive spice on earth and for good reason: the arduous work required for its harvesting and processing justifies its high price. For one kilo of ready saffron, more than 150,000 flowers need to be collected and processed.
Nowadays, saffron crocus is making a big comeback at an international level and is reestablishing itself... Like the two new tea blends, starring saffron, with which "Tea Route" welcomes the New Year!
Oriental Saffron
...Let your taste buds travel with "Oriental Saffron". Green tea leaves combined with almonds, figs, dates and citrus fruits. Saffron yields a strong honey-like flavour with metallic notes perfectly complemented by the sweet taste of dates and figs.
Saffron Chai
...A blend overflowing with sweet and spicy aromas! Black tea blended with cloves, cinnamon, pink pepper corns and citrus fruit peels in a bright orange cup, coloured and flavoured uniquely by the saffron stigmas, which impart a lingering aftertaste to this unique creation.Recipe: Baked Quinces flavoured with
"Saffron Chai"
Ingredients
- 4 tsp
"Saffron Chai"
loose leaf tea - 150ml boiling water
- 3-4 quinces
- 120 grams of sugar
- lemon juice from 1 small lemon
- 2 tbs cognac
- cloves
Directions
- Brew the
"Saffron Chai"
tea leaves for 4 minutes. - Peel and quarter the quinces
- Place the quinces in an ovenware, stick a clove in each quarter piece, sprinkle the sugar, the tea brew, the lemon juice and the cognac
- Put in pre-warmed oven at 170°C and bake for around 1 hour or until the quinces are soft and a syrup has formed in your cooking vessel
Enjoy warm or cold!
