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’.
Saffron, the most expensive spice in the world, is derived from the dry stigmata of the saffron crocus, a member of the family Iridaceae. The family Iridaceae is included in the order Liliales.
The first mention of the crop of saffron dates back to 2300 BC, near the river Euphrates in Babylon.
In ancient times saffron was an important dye, but nowadays its main uses are cooking and colouring foods, especially Spanish rice. The major components for the colouring strength of saffron are cis and trans crocins.
Saffron is hand-harvested at the flowering season at the end of October and beginning of November. The process of picking the stigmata have been separated from the flowers, careful drying is needed to produce a product of good quality. The loss of weight in this process is about 80% with respect to fresh weight of stigmata. The final product may be stored in paper, cloth or plastic containers.