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.

Food and culture

its importance in everyday society, and how it shapes us

Image credit: Unsplash

This blog is a continuation of fish and chips article. Food heritage and identity are close to my heart. History, culture, and food link human beings. Also, food shapes our sense of self and belonging. For example, sitting down and enjoying a warm, home-cooked meal brings us closer together. My Jasmine brown rice verde recipe blog is another example of how sumac—an old Middle Eastern spice—can bridge cultures. Not only that, but food can be a cultural marker. As food choices define cultural identity.

Marmite

From war rations to gourmet delight: the history of marmite—love it or hate it

Image credit: David Griffiths on Unsplash

Marmite has a fascinating journey from its wartime origins, to becoming a beloved pantry staple worldwide. In the 1900s, a scientist by the name of Justus Freiherr von Liebig discovered the yeast. This started the journey of utilizing it as an extract.

The product had many uses in the old times. For example, during the war people used it for health benefits like curing anemia. Marmite is also a vegan source of B vitamins, including supplemental vitamin B12.

Fermentation

Do you recognize the pictures below? If you go back to my previous post; Polish soup (Zurek), you’ll find the fermentation of rye flour occurring. This brings us to the topic today which is fermentation. Funny how ideas pop up in your head while you’re doing something or cooking. In my case, I was waiting for the fermentation process to finish. I thought to myself; fermentation would be an interesting topic to research for my next blog.

Fish and Chips — History, Food Science and Recipe

History:

The Guardian provides a picture that sums up the history of this fascinating food. Fish and chips was introduced to the UK, specifically London by Jewish immigrants from Portugal and Spain. In 1860, the Malin family of London and the Lee family of Mossley — near Manchester — served the first dish, which dates back to the 17th Century.