Secrecies of saffron plantation
Veronique Lazérat
Publication: October 2009
128 pages - 19
Editions Lucien Souny
The saffron is the spice oldest and most coveted planet! Exploiting the largest saffron plantation of France, Veronique Lazérat makes some to us discover the history, the legends, the virtues and the uses. She reveals us also her secrecies of saffron plantation to cultivate the Crocus sativus, this plant bulbous whose flowers contain a treasure: famous saffron.
She reveals all the stages of production, of the plantation to the harvest of the flowers, the pruning and the drying of the pistils, their conditioning and their conservation. Because to collect saffron is with the range of each and everyone. She does not forget the informed gourmets and the greedy advised ones by delivering many receipts to us
saffroned.
The book
A remarkable work on this flower of legend realized by a saffron plantation except par.
A complete work which approaches the red gold under all its facets:
Saffron: its history, its legends, its secrecies, its virtues, its uses traditional and contemporary.
An handy guide to cultivate the plant and to produce oneself this spice: tillage to the conditioning of the invaluable pistils, while passing by magic flowering, the gathering, the preparation and drying.
Salted and sweetened receipts, which will charm the most demanding papillae.
Nearly 100 illustrations
sumptuous.
For impassioned history, of botany, gardening and kitchen!
Uses of the saffron
Since Antiquity, Greeks, Romans, Egyptians and Hebrews allot medicinal virtues to him, use it in dyeing or cosmetic, but also at culinary ends.
If it is not useful today any more for the dyeing, there remains present in the pharmacopeia.
It has sedative virtues and recent clinical studies showed that it had a capacity antidepressant. Research is in hand for its exploitation in the treatments of cancers, of the neurological and cardiac diseases.
In kitchen, the saffron has three properties:
the colouring capacity which gives a yellow color very appétissante,
the flavour, very tempting and suave,
single savour: the saffron exalte the taste of food and harmonizes savours. This is why one uses it in particular in jams, the or fruit salads.
Red gold: rare and expensive
Price of the French saffron: 30.000 the kilo, is 30 the gram.
A price 100 times higher than that of truffle, or 10 times that of the caviar.
A very small amount suffità to scent the dishes: a saffron amount for a portion does not exceed 0,02 gram.
1 G of saffron scents between 50 and 200 plates.
Conservation: 3 to 4 years with a specific conditioning.
