Imeretian saffron

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Imeretian saffron

Ingredients

Marigold flowers

Cooking method

  • Do you grow marigolds? In the country, in the flowerbed, in the garden? I'm growing. And in the flower beds, and in the beds.
  • Imeretian saffron
  • But marigolds can not only decorate our garden, they perfectly improve the soil, protect plants growing near pests.
  • They can also enhance the taste of our dishes. Both the leaves and flowers of marigolds can be used to prepare salads, which gives the dishes a special piquancy and light spiciness. Marigolds can be used to flavor vinegar, especially when mixed with other aromatic herbs (hyssop, canufer, lofant, etc.). When salting cucumbers, some housewives practice adding flower baskets and marigold leaves to marinades, which gives canned vegetables elasticity and a specific aroma. Inflorescence infusion can be used as a natural dye.
  • They found a way out to replace expensive saffron in the Caucasus. From the flowers of marigolds they began to cook - "Imereti saffron". Seasoning, or rather a spicy powder. Prepared by grinding dry flower baskets of marigolds (always yellow, which gives the resemblance to "saffron"). The seasoning has a rich aroma and taste.
  • So. We collect marigold flowers.
  • Imeretian saffron
  • We tear off the petals and send them to the dryer.
  • Imeretian saffron
  • Pour the dried petals into a glass jar. You can grind everything at once, or you can, as needed, the amount required in a particular case.
  • I chose the second option. Because for the preparation of some dishes, we may need whole petals.
  • Don't forget about the marigolds growing in your house ...

Note

Imeretian saffronMarigold oil (MariV)
Imeretian saffronUDachny bread with tagetes petals (in a bread maker)
(MariV)





SAFFRAN is a spice and food coloring, which is a dried stigma (flexible, fragile threads of dark red color with a strong pleasant aroma and bitter taste) of saffron flowers, a perennial tuberous stemless plant with very narrow dense leaves (6-15 in a bunch) and white-violet erect flower with 3 large bright orange stigmas. On a large scale, saffron is produced in Spain and the south of France, in the Crimea and the Caucasus. Saffron contains 0.34% of essential oil, as well as the yellow dye crocin, tannins, fatty oil, vitamins thiamine, riboflavin, carotene.

Saffron goes on sale in the form of alcohol infusion, packaged in glass test tubes. It should be stored in a dark place (it becomes discolored in the light). Saffron gives the dish a delicate aroma and at the same time tints it into a beautiful yellow-golden color. It is added to pastry dough (muffins, Easter cakes, babas), to sorbets, pilafs (for coloring rice), to fish dishes (fish soup, stuffed, stewed and boiled fish). It is used in the production of cheese, sausages, etc. Is it introduced in very small doses before cooking ?. For 1 liter of liquid or 1 kg of food, 6-7 drops of saffron alcoholic tincture, diluted before adding in an 8 teaspoon of water, are enough.

Saffron does not tolerate strong heat, which makes food bitter. The price of saffron is high, since the collection of stigmas is done by hand, by cutting them out of newly blossoming flowers. To obtain 1 kg of dry spice, you need to process about 200 thousand flowers. In the Middle Ages, counterfeiting saffron was punishable by burning at the stake or being buried alive.

LanaG
Lenochka, thanks! I also sowed marigolds, I'm waiting for flowering) Amaranth did not have time (
vedmacck
So that's what they give out for saffron in the markets! And I racked my head.They do not always look like saffron (yellow crocus) petals.
Took note!
Admin

Lena, a recipe worthy of a dryer This one will work for us and it will be delicious
kubanochka
Quote: vedmacck
So that's what they give out for saffron in the markets!
It is the petals of marigolds))))
vedmacck
Lena, I believed that crocus petals. Live and learn
kubanochka
Quote: vedmacck

Lena, I believed that crocus petals. Live and learn
I have been buying spices from a vendor for several years now. And so the other day he offers me saffron with a smart look. I am like that, running my eyes across the counter, remembering what I still need, I say, well, yes Imeretian saffron ... Pause ... And the seller is outraged to me, of course Imeretian, but can you imagine how much a real one is! If I didn’t know the truth, I would sniff it like a real one.
But I want to say in defense of "Imeretian saffron". Very aromatic, very interesting.
Shyrshunchik
kubanochka, Helen, it's very interesting, but this flower is forbidden here, my son has a strong allergy to the smell of marigolds.
Trishka
kubanochka, Helen, thanks for the interesting recipe and useful information!
Now I will know, sho in our market they give out for saffron, but it seems to me that this one is no worse than the real one, and maybe even better!
I will definitely dry!
kubanochka
Shyrshunchik, Tanechka, well then you generally need to exclude various spices, especially aromatic ones. What a pity for the boy.
IvaNova
Very interesting! There are enough marigolds. I will expand the range of my spices, and even without spending money
Thank you!
kubanochka
Quote: IvaNova
There are enough marigolds.
Perfectly! I also have a recipe for salted and pickled marigold flowers.
Admin
I bought real saffron, including in the market from Uzbeks, small and very expensive
And in the mixture there are various spicy, of course, marigolds are added
Admin
Quote: kubanochka

Perfectly! I also have a recipe for salted and pickled marigold flowers.

Perfectly! Studio recipe - please
Trishka
Yes, yes, very interesting ...
kubanochka
Quote: Admin
I bought real saffron, including in the market from Uzbeks, very little and very expensive
I once brought it from Turkey. Like a koschei over a sachet


Added Thursday 23 Jun 2016 09:39 PM

Quote: Admin
Perfectly! Studio recipe - please
I don't promise tomorrow, there is a lot of work. I plan on Saturday. Yes, and cut off the flowers for "saffron", let more new ones open.
Olga VB
Wow! Thank you Lenochka!
Be sure to pluck a thread somewhere! Well this is from the category of "cheap and cheerful"!
Do they somehow change the taste in dishes? That is, they can be used in sweet, sour, and salty or not? Can I use sweet baked goods?
tata2307
Helen. Thank you so much! Very interesting. I pluck all the marigolds.
Innushka
kubanochka, lovely) I would not have thought to use such beauty)
I love these flowers, I must try) thanks
barbariscka
Girls, I grow marigolds on the balcony, especially for spice. The two varieties Tagetes signota, Tagetes minuta are best suited for this. They are quite small and fragrant. They grow, bloom and benefit. You can dry the wreaths by stringing them on a thread, as they are sold in the markets of the Caucasus. Tear off the petals from the dried ones and grind.
Bottling
barbariscka, and now it is too late to plant them on the balcony?
barbariscka
BottlingTo be honest, I don’t know ... They are already blooming with might and main, I planted them in seedlings in March, and then in boxes. Finally, you can try ...
NataliaVoronezh
And near our house, the medical center planted marigolds, whoever finds out about the "Imeretian saffron" will be cut off after all.
Gala
Quote: kubanochka

Do you grow marigolds? In the country, in the flowerbed, in the garden?
Yeah, grow
Quote: kubanochka

.... marigolds can not only decorate our garden, they perfectly improve the soil, protect plants growing near pests.
And they can also improve the taste of our dishes ... We collect marigold flowers ... Do not forget about the marigolds growing in your house ...

Lena, thanks for the recipe and information, I will definitely use it
Olga VB
It's kind of dumb to procure anything in the city
Somewhere away from the tracks, probably, it is necessary.
If I get to the village this year, I look over the fence to the neighbors.
NataliaVoronezh
Lenochka, thanks! It will be necessary to plant in a pot, let them grow.
Bottling
Tomorrow I'll go to the market, maybe they are still selling seedlings.
Svetta
I just wanted to clarify, but barbariscka already wrote. Only suitable for spices undersized most common marigolds, here in Ukraine they are called “black shavers” (remember the beautiful song "Chornobrivtsi posed mother ..."). I adore these flowers, I am ready to smell their smell around the clock and all year round, well, I’m like a drug addict. I even punished all my relatives that only them should be planted on my grave!
So, I have a recipe for canned tomatoes with these flowers. It is very unusual and delicious !!!
solmazalla
svetta, well, well, recipe in the studio, pliiiz
barbariscka
Oil can be made on the petals, good for dry skin, heals scratches and wounds. Essential oil is more effective, but at home you can simply fill it with oil. put in a water bath and hold for a little. You can pour apple cider vinegar and make a salad dressing. In general, a very necessary and good flower. By the way, insects do not like, mosquitoes and flies do not fly into the room from the side of the loggia where they grow.
kubanochka
Here's what information I have:

In their homeland (plants originate from Mexico), tagetes has long been used in cooking (as a spice added to fish and meat dishes) and folk medicine (to improve digestion and strengthen immunity). The culinary use of marigolds did not go unnoticed among gourmets from other countries, whose traditional cuisine is represented by an abundance of meat dishes. The popularity of tagetes among "meat-eaters" is explained not only by taste preferences for various kinds of spices, but also by the excessive load of meat dishes on the digestive tract. The results of a study by Italian scientists have shown the harm from excessive addiction to meat dishes, which is comparable in harmfulness to smoking. The use of marigolds as a seasoning for meat allows you to largely neutralize the harmful effect on the digestive tract of food that is hard to digest.

A source: 🔗

Contraindications to the use of marigolds

The use of marigolds for cooking and medicinal purposes, as a rule, has no contraindications, however, during pregnancy, the use of the essential oil of this plant is undesirable. Some people may have an individual intolerance to the components of the essential oil, as a result of which allergic reactions often occur - in this case, treatment and the use of tagetes in food is contraindicated.

The healing properties of marigolds in recipes

- Marigold oil. In industry, it is obtained by extraction with inert vegetable oils. It is not difficult to prepare an analogue of black-shaved oil at home. To prepare oil, the flowers of marigolds are crushed and poured with vegetable oil in a ratio of 1:10 (preferably olive oil). After preliminary infusion (within 8 hours), the mixture must be kept in a water bath for half an hour, squeeze out the flowers and pour the liquid into dark glass bottles. Store the oil in the refrigerator. Marigold oil will help in the treatment of burns, as well as dermatological skin diseases.

- Infusion of flowers. This remedy is effective for ascariasis and some other helminthic invasions. At 1 st. l. raw materials - 300 ml of boiling water. Insist half an hour. Take the infusion three times a day for 2 tbsp. l. To expel roundworms and pinworms will also help fresh flowers of black-shaved ones, which need to be eaten before bedtime, 5 pieces for adults, or 2 - 3 for a child.

- A decoction of marigolds. Means for internal use in the treatment of arthrosis of the joints. For 250 ml of boiling water - 1 tbsp. l. dry flowers (or for 1 liter of boiling water - 20 - 30 fresh flowers of black-shaved flowers). Treatment in courses of 1.5 - 3 months (depending on the patient's state of health). It is recommended to take up to 2.5 liters of such a decoction per day.

- Exchange violations. In case of violation of water-salt metabolism, traditional healers recommend a course treatment with a decoction of marigolds. For 1 liter of boiling water - 5 fresh marigold flowers, cook for 3 minutes at a low boil. Take a glass of broth twice a day, on an empty stomach. It is recommended to take two monthly courses with a week break between courses.

- Fresh marigold flowers are recommended to be consumed in salads (you can also separately) if your work is associated with eye strain (computer scientists, motorists, etc.).

The healing properties of marigolds in cosmetology

- Balm. The cosmetic product is intended for application to the skin of the lips in order to protect against cracking (chapping, exposure to frost, etc.). To prepare the balm, you will need 50 ml of olive oil, 1 tbsp. l. almond oil and 2 tbsp. l. crushed marigold flowers. After two weeks of infusion, the product is ready to use. Instead of almond oil, you can use apricot oil (used in medicine to make liniment).

A source: 🔗
Imeretian saffron
Spice spread.

The homeland of marigolds is the American continent. Many species grow in both North and South America. The local population of the pre-Columbian era used marigolds both as a spice and as a medicinal and ritual plant, with the help of its aroma, they protected their homes from insects. The Aztecs made an intoxicating decoction from marigolds, which they gave to those doomed to sacrifice, thus facilitating their transition to another world. Also, the Indians had a belief that where these flowers grow, there is always gold.

In the 16th century, the conquistadors brought marigolds to Europe, where they then spread to North Africa and Asia. Today, marigolds are cultivated throughout Europe, America, Africa and Asia, Ukraine, Georgia and Russia, mainly as an ornamental and essential oil plant. In a number of countries, marigolds are grown for the sake of a spice called Imeretian saffron.

Actually, Imeretian saffron comes to our market from Georgia, where it is industrially cultivated as an essential oil and spice plant and is an obligatory seasoning for many dishes of the national cuisine.
As already mentioned, the name "Imeretian" came from the name of the area in Western Georgia, but the second part of the name - "saffron" - seemed to try to emphasize the similarity of the spice with real crocus saffron. However, the similarities are very relative. Both saffron have coloring properties and a floral scent, but in fact both the scent and the ability to color in these plants is completely different, and they cannot be interchangeable. These are different spices. And by calling marigolds saffron, sellers often mislead buyers, because this spice has the right to be called saffron exclusively in the phrase "Imeretian saffron". Sometimes it is also called false saffron, but in my opinion, this is unfair in relation to such a wonderful spice, which is marigold.

Spice preparation.

Imeretian saffron is harvested in July, when the content of essential oils is maximum. Then the flowers are dried and the petals are separated. Imeretian saffron comes to the market in two versions - in the form of whole petals, and in the form of the same lozenges, ground into powder.

An inexperienced buyer may confuse the seemingly ground Imeretian saffron with turmeric. They are very similar in color. However, turmeric is ground into a very fine powder, while the fraction of ground Imeretian saffron is much larger. They also vary in taste and aroma.

Well, so as not to confuse the whole petals of Imeretian saffron with safflower. Petals of Imeretian saffron are wide, about 5 mm wide in the thick part. Whereas safflower looks like thick, sharp needles.

Chemical composition of Imeretian saffron.

Flowers and leaves of Imeretian saffron are rich in essential oils, the components of which are ocymene (50%), citral, linalool, apinene, sabinene, D-pinene, myrcene, limonene, n-cymene, D-terpinene.
Imeretian saffron is also rich in vitamins - C, A, P, B vitamins, and minerals - phosphorus, sodium, magnesium, calcium, potassium, iron, selenium, zinc, manganese.

Culinary properties and uses of Imeretian saffron.

The aroma of Imeretian saffron is pronounced, spicy-floral, strong, but at the same time delicate and delicate, with fruity tones.Also, this spice has strong coloring properties, dishes with Imeretian saffron become yellow. This is a strong spice, so Imeretian saffron should be used very carefully, in small dosages. It tolerates heat treatment well without losing its flavor.

Imeretian saffron is an integral spice of Georgian cuisine. She is an indispensable component of such dishes as kharcho, satsivi, chikhirtma. It is part of the national seasoning khmeli-suneli. In Georgia, dishes from meat, poultry, fish are prepared with Imeretian saffron, added to sauces, to which this spice gives a very piquant taste, and combined in dressings with walnuts.

Imeretian saffron is used in their rice dishes; in the classic version, Uzbek pilaf is cooked with it. They are added to soups, beans and vegetables.
Whole dried marigold buds can be put in oil or vinegar for flavoring, added to marinades for pickling vegetables.

An infusion of Imeretian saffron flowers in water or milk is added to broths, sauces and baked goods. Imeretian saffron petals can be brewed and drunk in the form of tea.

Imeretian saffron essential oil is used in the alcoholic beverage industry.

Fresh marigold leaves also find culinary uses. They are added to salads, vegetable marinades and vinegars, to stews made from rice and vegetables.
Alcoholic and non-alcoholic drinks, ice cream, lollipops, puddings, and pastries can be flavored and tinted with Imeretian saffron.

In general, Imeretian saffron has the ability to radically change the taste and aroma of a dish, introducing bright piquant notes into it, that it can be used to create culinary masterpieces from ordinary products.
You should not try to replace Imeretian saffron with turmeric, crocus saffron or safflower. All these are different spices that have their own individual application, and give the dish a different taste, aroma and a different color shade.

Medical properties of Imeretian saffron.

Imeretian saffron is a very healing plant. Drinking it in the form of tea, decoctions and infusions can bring many benefits to your health.
Marigolds are a natural immunomodulator, that is, they help to strengthen the immune system.

They regulate the work of the pancreas, facilitating the release of digestive enzymes and at the same time providing an anti-inflammatory effect. Choleretic, diuretic and diaphoretic. Marigolds improve the functioning of the liver and the entire digestive system.

Imeretian saffron is an important medicinal plant for diabetics. Regulates blood sugar levels by increasing the cell's insulin sensitivity.

Marigolds have a calming effect on the nervous system and a slight hypnotic effect, strengthen blood vessels.

The lutein contained in Imeretian saffron improves eyesight. However, it is destroyed by heat treatment. In this case, you need to use Imeretian saffron in the form of infusions, add to salads and other fresh dishes, or sprinkle with dried ground spice in the form of a seasoning.

Teas and infusions with Imeretian saffron should not be consumed during pregnancy.

🔗
Tumanchik
Lenulya, when I realized how they cheat us in the market, the local flower beds suffered
but on Easter, when I baked my Easter braid in milk, which is melted with the addition of saffron, I saved a decent amount
it's very good that you voiced the recipe - many people really believe in Saffron!
kubanochka
Quote: Tumanchik
many really believe in Saffron!
So what am I ?! Killed the faith in Santa Claus Saffron? Horror .... Girls! Santa Claus exists! But what is sold in our markets is not saffron, but "Imereti saffron"
Here are the tree sticks, now I feel like a dream killer
Tumanchik
Quote: kubanochka
So what am I ?! Saffron killed the faith in Santa Claus? Horror ....

Last year, during the competition, when I read about Frappe, I became enlightened .... she laughed at herself for a long time!
Rada-dms
Quote: kubanochka
Here are the tree sticks, now I feel like a dream killer
Well, sooner or later it had to happen! They even have a different color after use!
I am without Arhats this year, and without much, but on the trail. year turn around!
A much needed recipe and reminder for many! THANKS, LENUSYA!
BabaGalya
Lena thank you for your knowledge, last year I dried the flowers of marigolds, but I didn't know what to do with them, they still lie in a box with spices, not used. Now I know where to apply them.
$ vetLana
There are marigolds with a very interesting smell. Called "Marigolds Anise flavor (Mexican tarragon)". If you grind a leaf, then you can smell the lemon.
Plant them in a sunny place, then they will grow in the form of a hemisphere (see the pictures in the internet). Showy and unpretentious.
mylik.sv
Helen, tell me, please, do you need to tear off the black sharp tips with seeds or grind them together with the petals?
kubanochka
mylik.sv, Helen, I dried and ground with black tips. Then I began to dry the flowers entirely. I put them in a jar and take them out and grind them as needed.
Elena Kadiewa
And I cut off
kubanochka
Quote: Elena Kadiewa
And I cut off
Cinderella!
Elena Kadiewa



Added Sunday 18 Sep 2016 07:06 PM

Uh-huh! I'm so ...
mylik.sv
Quote: kubanochka

I dried and ground with black tips.

I dried it once, but the second time I doubted and cut it off.
Lenochka, thanks for the answer and advice!
Alim
I read about "Saffron". I chewed a lot of different flowers, I didn't need tagetis. Now I tried it, expecting incredible sensations ... Well, nothing at all, no taste ... is there something wrong with me, or just dried ones? Although they write that they add fresh to salads.
Marika33
I will raise the topic, maybe someone else will see and have time to type them.
Also this year I dried the petals, but so little came out after drying.
Imeretian saffron
Lena, thank you for the info, everything useful about them is collected in the topic. I’ll go - I’ll cut them off and dry them, even whole, not just the petals.
Silyavka
Girls, how and where do you apply them? I dried it with seeds, it turned out a lot, but I don't know where to use them. Now I think if I need it.
Admin

Girls, Imeretian saffron looks like this

Imeretian saffron

Thin hairs from flowers That are what we need
Admin
Quote: Silyavka

Girls, how and where do you apply them? I dried it with seeds, it turned out a lot, but I don't know where to use them. Now I think if I need it.

For example here:

Imeretian saffronSvan salt
(Admin)
Silyavka
Tanya doesn't fit. I can't stand coriander.
Marika33
Elena, I also could not stand coriander. I read somewhere that it is better to fry it, then it reveals its aroma. After that I fell in love with it, now I buy it in packs, overcook it and grind it on a coffee grinder. This aroma is worth, mmmm, without it I am not preparing anything now, I add it everywhere. Try it, you might like it too.

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