Saffron

The extraordinary story of saffron’s history, health benefits, and recipes

Image credit: Marlik saffron on Unsplash

Saffron—the most expensive spice in the world—is priced as gold, between $50-60 per gram for the Australian species, among 80 different varieties. Despite the price, the use in different cuisines is enjoyed, from Persian rice to chicken and potato dishes. In my personal opinion, I love the flavor in rice. I’ve tried it once, and I remember having it in my cupboard for a very long time.

Before we talk about recipes, or anything else. It’s a good start to delve into the origins, and history of this interesting spice. The origins are uncertain, but records show spice trade for centuries, dating back to Assyrian civilization during the 7th century BC. Other uses of saffron include religious rituals, cosmetics, and textiles during the bronze age and ancient Greece. An interesting fact, spice wars occurred due to this spice leading to the fall and rise of many cultures, making it the longest produced commodity till today.

The word saffron comes from the Persian word—Zaafaran—which means yellow flowers, or gold strung. Depending on your description, and eyesight. I’m not surprised with the name because when you dissolve one thread in water, it gives a red-yellowish, or golden color. The production is found all over the world from Asia, Europe, with 80-90% of production coming from Iran. The fascinating thing is that the only part used is the stigma, inside part, which makes up 7% of the flower. Lastly, the agricultural process is labor intensive for one gram.

Precision fermentation

The fermentation revolution, and its applications

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Fermentation is a technique utilized for thousands of years, using natural microbes like yeast. Think back to ancient times, the method can be traced to Egyptian civilization. Check out my previous blog to learn more about the history. On the other hand, a new technology called precision fermentation has revolutionized things; more about this in a bit. The use of genetically modified microorganisms, I know what you’re thinking, especially if you’re against GMO products. But, think of all the applications that are in the works, while others are in the market. One application is cultivated, or cell-based meat. Other companies, like Impossible Foods, and cheese companies also applied this technology. The process is similar to production of mycoproteins, as I described here. There are several challenges with this type of technology. This includes not meeting sustainability, regulatory, ethical, environmental, economical, and safety guidelines.

Insect protein

The new alternative protein

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Most people get squeamish when they hear about insect protein, but for centuries, many countries have used it as part of their diet. In the past few years, innovations in this area have skyrocketed due to a growing global population, which will increase by 2050. Not only this, but the use of this source of nutrition will provide a sustainable food supply, with an improvement in resource applications, and reduce food insecurities. Insect protein is a new type of alternative food, and only a few are authorized for human consumption by EU regulations—mealworms, grasshoppers, beetles, and crickets.

Insect protein nutrition is the first topic I will talk about in this article, as most people are looking at different sources of protein, and nourishment for their bodies. There is new research coming out that insect protein has similar benefits, to say, meat, and plant-based protein. There is more nutrient availability in this new source. For example, FAO requires a minimum of 15 grams, and as it shows in the table, the essential amino acid in insects is higher than the minimum requirement. It looks like the amount of amino acid level is the same, higher, or lower compared to egg whites and soybean. Therefore, insect protein would be a great addition to provide the nutritional benefits in our diet. Other vitamins and minerals are also found, Such as, high level of iron. Overall, this source of alternative food has everything from carbohydrates, protein, vitamins, minerals that would provide maintenance for our body. Another interesting fact is the consumption of silkworms—there are hydrolysates—which are produced during the breakdown of large protein structure into smaller units for the body to easily absorb. These provide health benefits, including antihypertension, antioxidant, antidiabetic, and antimicrobial.

Texture comparison between meat, plant-based products, and cultivated meat

Texture and its importance

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Plant-based, and cultivated meat versus meat texture

I recommend reading about flavor in my previous article, as it adds to what I will discuss today.

My main focus for this blog is comparing textures. Each product has a unique characteristic that can be measured with sensory instruments. The measurements provide hardness, elasticity, and cohesiveness results. In turn, the tests help find the maximum texture needed to provide customer satisfaction with plant-based products, and cultivated meat. Also, this helps differentiate meat from other alternatives.

Some examples of plant-based products include soy ingredients, such as tempeh, tofu, and vegetable meat analogs—like soy proteins, mycoprotein and soy leghemoglobin. As we all know, these are protein substitutes to replace traditional meats in vegan and vegetarian diets. Other ingredients are added to provide similar texture as meat. They include soy protein texturizers—soy protein isolate—and agar gels, derived from algae.

Cultivated meat, on the other hand, is a new area in the food manufacturing industry that needs further research. Let’s start by looking at traditional meat to see how it compares to other alternative proteins.