Saffron:Are the pistils of the flowers of this name. The smell is rather strong, and its flavour is very intense, so you should use a small quantity of saffron. In our kitchen, it is used as a indispensable spice, we use it in different varieties of paella, also it is used for cooking different rices, meats and seafood.
To obtain a kilo of saffron, 250,000 flowers are needed. It is considered the most expensive spice in the world.
Cloves: Are used whole or ground. Whole it is used in stews, soups, sauces, marinades and pickles. It is used ground in bakery. It has a strong taste and smell. Clove oil is used to make soaps and cosmetics.
As mentioned on a previous occasion, the clove is good to neutralize odors, so puncture 5-6 cloves in half lemon and place it in the fridge, this will neutralize the odors of your fridge!!
Cumin: Whole seeds or powder, are used to flavour soups, sauces, stews, pies, meat or vegetables. With salt is used as a condiment in several Moroccan dishes. We leave you a recipe with cumin http://www.rsabater.com/es/nuestras-recetas/patatas-en-caldillo-de-malagon/
Its flavour is sweet, slightly reminiscent of anise, a bit spicy and very aromatic. It can be used in sweet and salty recipes. As a curiosity, if we boil a spoon of cumin per cup of water for 5 minutes and then we cover to let rest, we get a very digestive infusion.
Fennel: It is an aromatic herb used to prepare sauces. Fennel seeds are used to flavour stews and desserts and it is one of the most basic ingredients of perfumes and fragrances.
As a curiosity, we can say that the fruits of fennel are still one of the most popular remedies for ‘baby colic’.
Fennel belongs to the family Apiaceae. It is native to southern Europe and the Mediterranean region.
Fennel is widely cultivated, both in its native hábitat and elsewhere, for its edible, strongly flavoured leaves and seeds. The flavour is similar to that of anise and star anise, though usually not so strong. The taste of fennel varies from sweet to slightly bitter.
The largest quantity of herbal essential oil is obtained by hydrodistilling fresh or slightly wilted foliage just before flowering. Fruits can be distilled any time after harvest, but they must be milled or crushed and distilled immediately to avoid oil loss by evaporation. The temperature must be high enough to prevent the oil from congealing. Essential oil from different plant parts and between different regional cultivars tends to be very variable.