The spice, saffron, shows promise in preventing liver cancer in animal models. Rats treated with the chemical carcinogen, diethylnitrosamine (DEN) there was an inhibition of cell proliferation and stimulation of apoptosis, both of which are important cancer treatment mechanisms. Chronic infection with hepatitis B or C are major risk factors for primary hepatocellular carcinoma. DEN is an environmental carcinogen found in tobacco smoke, cosmetics, gasoline, and processed foods including milk and meat products.
Saffron has antioxidant, anticancer, and anti-inflammatory properties.
Learn more at: http://doctorsaputo.com/a/?search=cancer
A Moroccan-inspired chicken dish with a jam-like tomato and honey sauce
Serves four Continue reading
Chickpeas work well with lamb chops, and this acidic marinade really brings the flavours together.
Its that time of the year again so sample all the flavours of Christmas without the heaviness.
Heat oven to 160C/fan 140C/gas 3. Butter and line a round, deep 20cm cake tin with two layers of baking parchment . Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.
Saffron is known to be the world’s most expensive spice. Throughout history, dishonest dealers would adulterate their saffron by adding similar materials for added weight or by dyeing the lower quality saffron strands red, which is the sign of good quality saffron.
Pure saffron contains only the stigma of the Crocus flower with nothing else added. Pure saffron strands composed of red and yellow portions of the stigma are less potent than the pure saffron composed entirely of the red portions of the stigma. Continue reading
Fresh saffron is not the same as fresh produce. Saffron threads are not sold right after being plucked from the flower. Saffron threads need to be properly dehydrated to avoid mold and to prolong its shelf life. Once the dehydration process is complete then the saffron is ready to be sold. The term “fresh saffron” refers to saffron that is less than one year old. Continue reading
For the curry :
2 tbsp olive oil
450g/1lb mix of loin of lamb and leg of lamb, cut into 5cm/2in pieces
Saffron is a popular spice and an expensive one too. Its taste makes it great for usage in food, as refreshment and even for making beverages. Saffron’s unique colour, flavour and other properties give it culinary and medicinal characteristics that make it renowned all over the world. It belongs to the Iradaceae family and is a native of the South Europe regions. These regions originally cultivated and used saffron on a daily basis.
Saffron is mostly known for its inclusion in food items. But it has very significant nutrients and chemical compounds which are beneficial in providing medicinal benefits. Let us look at a few of the saffron uses below:
Saffron is the stigma of the Crocus sativus flower. The stigma is the female part of the flower. Each flower produces three stigmas that are hand picked and dried. Because the stigma are so small, and must be hand picked, saffron is the most expensive spice on the market.
The best saffron uses only the upper bright-red stigma of the crocus flower. Lower grades will add the yellow style, which has no flavor. The lowest grades may be made of only the style. Good saffron should be bright red in color, never yellow.