Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
The spice saffron has been famous for its beneficial properties since ancient times. It not only gives dishes a unique aroma and taste, but also tones, rejuvenates the body, is used in many recipes of traditional medicine, is used in cosmetology, ophthalmology (plant extract is added to eye drops), is recognized as a natural aphrodisiac, antidepressant. The peculiarities of its application are associated with the chemical composition of the plant, and the high price of the spice is due to the laboriousness of the processes of growing, collecting, manual processing of raw materials for its production.
What is saffron
The saffron spice, famous all over the world because of its high cost, is made from the stigmas of the flowers of the saffron plant, better known by its Latin name - crocus. This is a flower from the genus of perennial bulbous herbaceous Iris, low, with narrow leaves and single tubular yellow or blue flowers. The blooming area includes the Mediterranean, the Middle East, Central and South Asia.
The rich history of this spice, a wide range of uses, labor intensity of production contribute to an increase in demand and prices for this product. To obtain one kilogram of saffron, it is necessary to grow and manually process about 200 thousand plants, because one crocus flower gives only three stigmas, which are used to prepare the spice.
The historical homeland of the spice is the Middle East, the word "saffron" is of Arabic origin, translated as "yellow-leaved". Eastern priests used the plant in religious ceremonies, in Ancient Greece it was considered the strongest aphrodisiac, pistils of flowers were added to the water before taking a bath, and they covered the beds with them. The spice was originally brought to Europe by Italian and Swiss traders; for a while, the Swiss Basel became the center of crocus cultivation. Today, about 90% of the world's harvest is grown in Iran.
Where use
Saffron is not only a sophisticated spice that gives food and drink a rich, bitter taste and strong unusual aroma, although cooking is its most famous field of application. Since ancient times, crocus grass and flowers have been used by folk healers, since the plant has a unique chemical composition, which determines a number of its beneficial healing properties.
Since ancient times, methods have been known for obtaining an orange dye from the stigmas of crocus flowers, which was first used to dye fabric, and in the modern world is used in food production and the manufacture of expensive hair dyes. Essential saffron oils are used in the preparation of masks for the skin, since the plant contains natural antioxidants with pronounced anti-aging properties.
Cooking applications
The most famous area of application of the spice is cooking. The spice is used in most cuisines of the peoples of the world in the preparation of a wide variety of dishes and drinks. In the East and Asia, these are pilafs or other rice and pea dishes, as well as milk-based drinks. In Europe, seasoning is added to meat dishes, broths, fish dishes, seafood, vegetable snacks. The spice is used in the confectionery industry to give an interesting taste to sweet pastries and desserts, in the manufacture of cookies, pastries, cakes.
Saffron in cooking is not only a way of giving food an unusual original taste. The spice has the effect of a preservative - food prepared with its addition retains excellent taste and nutritional qualities for several days. The spice is also used in the production of alcoholic beverages, to give a variety of liqueurs and cocktails a subtle specific aroma and original color shade.
Before adding to the cooking dish, saffron threads are slightly fried over high heat for 30-60 seconds, crushed into powder, mixed with a teaspoon of water or milk. With this preparation, the aroma and flavor properties of the spice are released more strongly. You should not combine the spice with other spices; add it to the roast, soup and other hot dishes need to be a couple of minutes before the end of the heat treatment. Saffron powder is added to the dough at the kneading stage.
Natural saffron has a pronounced pungent smell, gives the finished dish or drink a slightly bitter taste. It should be added carefully - exceeding the dosage indicated in the recipe can not only spoil pilaf or seafood soup and make it inedible. A one-time ingestion of more than 2 g of spice causes severe poisoning (if we are talking about real saffron).
Saffron seasoning
Saffron is known to be cultivated in Iran, India, Turkey, Greece, Italy, Pakistan and the USA. The most expensive is Indian saffron, called Kashmiri. Two types of Spanish crocus come close to its price, in third place is the not so expensive, but no less popular Iranian species. Due to the high price of the spice obtained from the dried stigmas of the flowers of the plant, there are many fakes on the world spice market. Therefore, it is important to know what a real seasoning looks like, and not to overpay a lot for its counterparts.
The dried stigmas of the pistils of the crocus flower are thin threads of maroon, closer to brown, color. Imeretian saffron, which is made from the stigmas of marigolds, and which they often try to sell under the guise of Kashmir saffron, is orange or orange closer to yellow. Natural Indian spice in powder has a dark red color, so they often try to pass it off as turmeric.
In culinary recipes and medicinal broths, only a few strands of real spice are used. They are enough for a dish or infusion to have a characteristic taste and rich color. You have purchased a fake if a very small amount of spice is not enough to obtain a tart specific aroma. An overabundance of natural Indian or Iranian seasoning will hopelessly ruin any culinary masterpiece, so it should be added carefully, quite a bit.
Beneficial features
Since time immemorial, spices have been credited with rejuvenating, energizing, strengthening and revitalizing properties. Crocus stigma powder is used in cosmetology and folk healing. Regularly adding a small amount of seasoning to food contributes to:
- rejuvenation of skin cells and the whole body;
- enhancing the activity of the brain;
- normalization of the digestive organs;
- strengthening the vascular system, purifying the blood;
- improving the work of the woman's genitourinary system, regulation of the menstrual cycle;
- increased libido;
- restoration of a healthy erection;
- restoration of vision;
- normalization of the nervous system.
Thanks to the flavonoids that make up the plant, it has an antioxidant, rejuvenating effect. Taking tinctures or decoctions with the addition of spices frees the body from toxins and toxins, has a beneficial effect on the liver, relieves general intoxication with food or alcohol poisoning. Infusions made on the basis of crocus stigmas cleanse the kidneys and bladder due to the diuretic, choleretic action. Saffron infusion helps with cystitis, menstrual irregularities, severe menstrual pain in women.
Some medications for the treatment of eye diseases include crocus flower extract. In folk medicine, lotions with a decoction and taking tinctures on the stigma of a crocus flower inside are recommended in the treatment of about a hundred different diseases, including the prevention and treatment of urolithiasis, malignant tumors. Regular intake of infusion from crocus stigmas helps to inhibit the growth of cancer cells, especially in liver cancer.
The spice is a natural antidepressant. Eating sweet dishes prepared with the addition of this spice improves mood, promotes a surge of energy, and increases the overall tone of all body systems. Doctors recommend that dried crocus stigmas be boiled with boiling water (1 teaspoon of powder in a glass of water), drink one teaspoon three times a day to prevent more than a hundred diseases.
Traditional healers recommend using an infusion of crocus stigmas in the treatment of conjunctivitis, barley and other inflammation of the ocular conjunctiva. Five crushed saffron threads are combined with rose water until a homogeneous slurry is obtained and compresses with the mixture are applied for 10 minutes twice a day to the sore eye. For the preparation of a rejuvenating mask for the face, hands and neck 1 tsp. spices are mixed in equal proportion with fat sour cream, honey, applied to the skin for 20 minutes.
As a means of improving male potency, enhancing sexual desire, saffron is added to meat, fish, vegetable dishes in combination with ginger and black pepper. For attacks of insomnia or headaches, lotions are made with an alcoholic infusion of stigmas, or the aroma of a powder tied in a canvas bag is inhaled for several minutes. Decoctions with the addition of spice rinse hair in case of problems with their growth or loss.
Chemical composition
The beneficial properties of the spice are due to the chemical composition of the crocus plant. The original color is given by the content of crocins - the water-soluble carotenoids of crocetin. The flavonoid glycoside pyrocrocin and the products of its hydrolysis give the taste and smell to saffron. The spice contains vitamins of groups B, A, C, PP, a complex of minerals (calcium, magnesium, iron, phosphorus, zinc, potassium, manganese) and essential oils - saffronol, pinene, terpinene, limonene, cineole, geraniol, linalool. The calorie content of 100 g reaches 315 kcal due to the high content of carbohydrates (more than 60%).
Contraindications and harm
Saffron should be used with caution for medicinal purposes - the spice can have a strong effect on the body, when taken in large quantities it can cause severe poisoning (a one-time use in an amount of 2 g or more). It is recommended to refrain from using this spice or decoctions based on it:
- women during pregnancy, breastfeeding;
- children under 2 years of age;
- people with chronic cardiovascular diseases;
- with violations of blood pressure (especially with hypertension);
- patients with diabetes mellitus.
How to replace saffron
The most common analogues of the spice are turmeric and safflower. Unscrupulous sellers try to pass off their powder as saffron, but they do not have enough aroma and are characterized by a different shade of orange. Ground turmeric, in comparison with crocus stigma powder, does not have a reddish tint, its orange color is closer to yellow. Safflower has a much less pronounced aroma. To check the authenticity of the saffron threads, two pieces are dipped in three liters of water. The natural spice will turn the liquid yellow.
How to store
The spice is sensitive to light, high humidity, and easily absorbs odors. It is recommended to store saffron powder or stigmas in an airtight, opaque container. The storage temperature should not exceed 20 ° C. Dry saffron quickly loses its aroma, so the threads must be ground into powder or an alcoholic tincture must be prepared in a ratio of 1 to 10. Subject to storage conditions, the spice retains its properties for two years, the loss of a specific smell indicates a loss of taste and healing qualities of the spice.
How much is saffron
The value of the spice and its high cost are associated with the peculiarities of the collection and preparation of plant materials. The most expensive spice in the world is made from hand-picked flowers, for the preparation of 1 kg of spice requires from 170 to 200 kg of raw materials (approximately 10 kg per 1 ha). The cost of the seasoning, depending on the variety of crocuses, ranges from $ 30,000 (for the most expensive, Kashmirian saffron) to $ 500 for Iranian saffron, which is more common, per kilogram.
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Saffron - what is this spice, its use in cooking, useful properties and contraindications
In the article we tell you how saffron is useful, talk about its medicinal properties and contraindications to use. You will learn how to use saffron in cooking, cosmetology and traditional medicine, whether it is possible to use the spice for pregnant and lactating women.
Saffron is an orange spice and food coloring... Dried stigmas of sowing saffron (crocus) are used as a spice. This is the most expensive condiment. The cost of saffron is due to the laboriousness of production - 1 crocus gives only 3 stigmas, and 200 thousand flowers are needed to get 1 kilogram of spice. For this reason, saffron is often counterfeited by selling marigold petals instead of crocus stigmas.
Appearance (photo) of saffron
Sowing saffron (Latin Crocus Sativus) is a bulbous perennial herb of the genus Saffron of the Iris or Iris family. It does not grow in the wild, since it cannot reproduce without human participation. Now you know what saffron looks like and what it is. The plant can be grown at home, read more in.
Saffron has a strong distinctive aroma and a bitter spicy taste. Although saffron herb also has beneficial properties, the stigma of the plant is used in medicine and cooking. The spice is also used to color and flavor food.
Chemical composition and calorie content of saffron
The chemical composition of the spice:
- essential oil;
- crocin;
- betta crocetin;
- glycosides;
- vitamin B1;
- vitamin B2;
- flavonoids;
- Sahara;
- calcium salts;
- fatty oil.
The calorie content of 100 g of saffron is 310 kcal. 1 teaspoon contains approximately 2 grams of saffron - 6.2 kcal.
Beneficial features
Saffron medicinal properties:
- antispasmodic;
- pain reliever;
- stimulating;
- secretory;
- diuretic;
- antitussive;
- anti-cancer.
The benefits of saffron lie in the beneficial effects on the gastrointestinal tract. The spice improves digestion, metabolism and removes toxins from the body.
The properties of saffron allow it to be used for the nervous system. The spice relieves headaches and relieves stress, activates brain activity, improves memory and increases concentration. The spice helps with insomnia and depression.
Saffron is beneficial for the cardiovascular system. Regular use of the spice helps to strengthen the myocardium and normalize the heart rate. Saffron strengthens the walls of blood vessels, lowers blood pressure.
Saffron is useful for women. The spice improves the functioning of the reproductive system, increases libido, activates blood circulation in the genitals, normalizes the menstrual cycle and hormones. In the East, the spice is used in the treatment of infertility.
Saffron is also used in the treatment of male diseases. The spice enhances attraction and potency, it is recommended in the treatment of prostatitis.
The use of saffron in cooking
In the food industry, the spice saffron is used for coloring and flavoring products. Seasoning is used to color cheeses, sausages, and liqueurs.
How to use saffron? To give the dishes their characteristic taste and aroma, spice is added in a small amount during the cooking process. Most often, saffron is used to season dishes made from rice, legumes, and potatoes. Add to meat and fish. Read more about the saffron seasoning.
The use of saffron in cosmetology
Saffron is used not only in cooking, it is used in cosmetology and folk medicine
Saffron seasoning is also used in cosmetology... It is used to improve the condition of the skin of the face and body, and saffron is used for hair.
Purifying face mask
Saffron cleanses, nourishes and moisturizes the skin. The spice fights against age-related changes, improves skin elasticity.
Ingredients:
- Saffron - ¼ teaspoon.
- Cosmetic clay - 2 tablespoons.
- Lavender essential oil - 6 drops.
How to cook: Mix the ingredients until smooth, dilute with a little warm water until the consistency of thick sour cream.
How to use: Apply mask on face for 15 minutes, rinse with warm water.
Result: Cleanses and moisturizes skin, evens out complexion.
Moisturizing hair mask
In home cosmetology, saffron is added to hair masks. Regardless of the type, hair needs hydration. Saffron is mixed with honey and sour cream.
Ingredients:
- Honey - 2 tablespoons.
- Sour cream - 2 tablespoons.
- Saffron - 1 teaspoon
How to cook: Mix ingredients.
How to use: Apply mask from roots to ends of hair, put on a shower cap and wrap a warm towel around your head. Keep the mask for 30 minutes. Rinse off with warm water using shampoo.
Result: Mask moisturizes and repairs damaged hair.
For cosmetic purposes, not only dried crocus stigmas are used, but also saffron oil - the product fully retains its properties.
The use of saffron in traditional medicine
In folk medicine, saffron-based decoctions and infusions are made
Saffron is used in medicine to strengthen immunity, prevent and treat various diseases. Below we have provided recipes for effective medicines with this spice.
Infusion for immunity
If you want to boost your immune system and reduce your risk of colds, take a saffron water infusion.
Ingredients:
- Saffron stigma - 2-3 pcs.
- Boiling water - 200 ml.
How to cook: Pour a glass of boiling water over the saffron, leave the medicine for 30 minutes. Strain the drink before use.
How to use: Drink saffron stigma 3-4 times a day half an hour before meals or 1 hour after meals.
Result: Improves immunity.
Compresses for the eyes
Saffron improves visual acuity, improves the condition of the eyes with conjunctivitis and barley. For these purposes, saffron compresses are used.
Ingredients:
- Saffron stigma - 5 pcs.
- Infusion of rose water - ½ teaspoon.
How to cook: Grind saffron stigmas into powder and mix with rose water infusion.
How to use: Saturate cotton pads and apply for 15 minutes.
Result: Relieves fatigue and irritation, improves vision.
Lotions for headaches
To eliminate headaches, saffron is used in the form of lotions, mixing seasoning with ghee. It also helps with insomnia.
Ingredients:
- Saffron stigma - 3-4 pcs.
- Ghee - 3 drops.
How to cook: Grind the stigmas into a powder and mix with ghee.
How to use: Rub the resulting gruel into the nostrils for headache.
Result: The remedy relieves pain, calms the nervous system, normalizes sleep.
Saffron for women
Tea to increase potency in men
Men can get the benefits of saffron for the body by using an infusion to increase potency.
Ingredients:
- Saffron stigma - 4-5 pcs.
- Fresh ginger - 25 g.
- Black pepper - 4 pcs.
- Black tea - 1 teaspoon.
- Water - 1.5 cups.
How to cook: Grind all spices in a mortar or coffee grinder to a powder consistency. Pour into a saucepan along with black tea. Cover with water and put on low heat. Bring the broth to a boil, remove from heat and strain.
How to use: Drink tea immediately after preparation.
Result: Saffron tea increases potency.
Now you know how to take saffron - the spice retains its beneficial properties in the form of tea, decoctions and infusions.
Can saffron be used by pregnant and lactating women
Saffron can be beneficial and harmful in the same way - a medicinal spice will harm health if used incorrectly. Pregnant women need to be especially careful. During pregnancy, saffron can only be used immediately before childbirth - the seasoning stimulates uterine contractions and provokes contractions. In the early stages, the use of saffron can lead to miscarriage, and later - to premature birth.
It is forbidden to use saffron while breastfeeding the baby. Saffron can cause over-excitement and even poisoning in a child.
Contraindications
Now you know what are the medicinal properties of saffron, contraindications to the use of the spice:
- hypertension;
- diabetes;
- pregnancy;
- lactation period.
Knowing about saffron - the beneficial properties and contraindications to its use, also do not use the spice in large quantities, large dosages of the seasoning can provoke food poisoning.
What to remember
- Saffron, the most expensive spice, is a dried stigma of sowing saffron (crocus).
- Saffron is used in cooking, cosmetology and folk medicine.
- It is forbidden to use the seasoning for pregnant and lactating women.
Saffron may not be the most popular and used spice in the kitchen, but it is definitely the most expensive spice in the world. Its use is known in the Mediterranean region, primarily in Greece and Spain, Southwest Asia.
Saffron flower
The seasoning is obtained from saffron crocus - a flower with lilac petals. If you look at the crocus up close, you can see three orange strands in the center. These threads (stigmas), later dried in the sun, are added to food.
It is interesting! Saffron threads are only hand-picked, which is why the price is so high. It takes about 225,000 stigmas or 75,000 flowers for 0.5 kg of spice.
What it is used for, what dishes it is suitable for
The seasoning is used in southern European cooking. For example, in the Spanish paella "Valenciana", the Marseille fish soup "Bouillabaisse". However, saffron is more popular in Indian and Middle Eastern cuisine. There are dried, ground and crushed saffron in stores.
Suitable for such dishes:
- stew;
- puddings;
- ice cream;
- baking;
- soups;
- seafood dishes;
- sauces;
- basmati;
- paellas;
- risotto.
Where to add and how much
The spice is spicy, bitter in taste. It must be used carefully, which is also related to the value of the spice. Although saffron has a strong flavor, it is mainly used for color - adding a yellow-orange hue. This is why Valenciana paella and many Indian rice dishes take on the typical vibrant color. The spice goes well with the aromas of apples, almonds, cardamom, honey, cream, cinnamon, citrus fruits.
If high quality saffron is used, a pair of stigmas will suffice. They will give a golden hue and characteristic flavor.
Methods for preparing the spice for use:
- Toast the saffron strands lightly to dry them completely, enhancing the flavor. Whether or not this is a good idea depends on how thoroughly the saffron is dried. Persian saffron is not recommended to be roasted (it can be scalded), Spanish is suitable for roasting.
- Brewing. Submerge the threads in water for at least 20 minutes.
- Grind the saffron strands into a powder (fry first).
Important! The released spice pigment is so strong that it easily stains any surface. Avoid wooden or plastic utensils or containers.
The benefits and harms of the plant
The flower has the following beneficial properties:
- is an antioxidant, helps protect cells from free radicals;
- improves memory;
- fights cancer, slows down the growth of tumors;
- is an antidepressant and general tonic;
- has mild sedatives;
- relieves muscle spasms;
- promotes perspiration, helps with high temperatures;
- pain reliever;
- used for kidney disease, reduces the size of an enlarged liver;
- from colic in children;
- regulates the menstrual period in women;
- treats gastrointestinal disorders.
This herb is usually safe, but there are contraindications: pregnancy and breastfeeding. Large doses (more than 1-2 tablespoons) can be toxic, although this is rare.
Saffron oil is a part of creams, shampoos. Creams can improve complexion, moisturize, get rid of pigmentation, scars. The ingredients in the oil have a positive effect on metabolic processes inside cells, have anti-inflammatory, healing properties.
Plant history
Saffron has been around for thousands of years. Although Asia Minor is home to the plant, it was first grown in Greece, where it enjoyed an important status in the 8th century BC. NS. The plant was prized for its medicinal properties; it was also used in royal baths, halls, courtyards and amphitheaters as a flavoring agent. Used to dye royal garments, potions, ointments and lotions.
Turmeric also produces a yellow tint. Its other name is "Indian saffron", but this seasoning is less valuable. Has a golden color, pungent and bitter taste, which is typical for use in dishes such as curries. Also suitable for seafood, sauces, rice, salads, beef and lamb, chicken broths and marinades.
Saffron Imeretian
It is a ground, dried flowers of marigolds. The seasoning came from Central America and is used in Morocco, Mexico, also in Ukraine, Georgia. To prepare the seasoning yourself, you need to collect the flowers of the marigolds during flowering, dry them, chop them. The spice has a spicy, floral taste and a yellowish tinge.
It is added to salads, snacks, meat, fish dishes, as well as poultry dishes. In Georgia, many sauces and soups are indispensable without this ingredient.
Turkish saffron
The real spice is not available to many. In Turkey, it is sold in many stores at a low price. From which we can conclude that it has been replaced, for example, by the petals of the safflower flower (Mexican saffron).
I received a wonderful souvenir not so long ago from a friend who returned from a trip. In my hands I have Turkish spices and seasonings - their use, translation of names interested me very much, I climbed through books and the Internet and clarified something for myself.
At the same time, she clarified what is the difference between spices. spices and seasonings.
Turkish herbs and spices, what is suitable for what
Here is such a nice set, which also includes a special spice grinder.
“..It's amazing: it is only necessary to add a single grain of Indian spices to the most unpretentious dish - a tiny pinch of pepper, dry nutmeg, a tiny bit of ginger or cinnamon - and a kind, pleasant irritation immediately appears in the mouth. Between the pronounced major and minor of sour and sweet, spicy and insipid, charming gastronomic (gustatory) overtones and intermediate sounds begin to vibrate "
Stefan Zweig"Feat of Magellan"
Now for your reference:
Spice - a flavoring additive of plant origin - leaves, flowers, roots, seeds, roots, plant bark, containing essential oils and aromatic substances.
Spices - a broader concept, they can be not only of plant origin, but also, for example, mineral, such as table salt.
Condiments - flavors that consist of a mixture of herbs or spices.
Turkish herbs and spices, name and application
My set included 17 Turkish spices and seasonings - I tried to find out their use in cooking.
Coriander - one of the most common spices. The name coriander comes from the Greek "bug" because of the specific smell of cilantro, of which it is the seed. Ripe dried seeds smell nice and are used very widely: in the production of sausages, cheeses; in cooking, it is also added to meat and fish dishes, sauces, marinades, baked goods (Borodino bread, Christmas pastries).
Ground coriander (cilantro seeds or roots) - used in soups, tea, sauces. It is stored much worse than seeds, so you need to use it first.
- a special kind of red pepper. The name does not come from the country of Chile, but from the fact that "chilli" is translated from the Aztec language (its homeland is Mexico) as "red". Cayenne pepper is from the same class of plants. Very hot, it is used both raw and dried in a wide variety of dishes .. It does not lose its properties during heat treatment.
- known as a medicinal plant (fennel tea is used for indigestion, medications are produced on its basis).
In cooking, fennel seeds are used in almost all dishes and baked goods (usually fried in a pan first).
- a universal seasoning that we have in every home. and added to many dishes (you shouldn't put it in chicken broths).
for me the spice is little known, so I decided to see what kind of plant it was. I found such a bush with an exotic bunch of berries. It is the dried and not very finely ground berries that are the spice of sumac. Like many spices, sumac is used in medicine - it is also an antioxidant, hemostatic and anti-inflammatory agent. In the east, this spice is one of the five most commonly used - it is added to rice and meat and vegetable dishes, salads, sauces.
it is also widespread throughout the world and in our country especially - it grows in almost every vegetable garden and is extremely popular as an addition to tea. There are quite a few varieties of mint (pepper, field, apple, etc.) and each finds its place in cooking.
is a wild evergreen shrub native to the Mediterranean with a highly spicy aroma. Rosemary leaves are used both fresh and dried. It goes well with garlic, but conflicts with bay leaves. Good for fish, lamb, vegetables, sauces, pastries, spicy soups, pastries .. With rosemary, as with other spices, the main thing is not to overdo it. "
(and there are also semi-sweet, delicious, etc.) - this is a paprika. The degree of pungency of the spice is achieved by adding different amounts of seeds and pod walls - they contain a substance that gives a burning taste. It turns out that there is even a scale of pungency developed by the American scientist Scoville. The range of applications for paprika is immense - first courses, meat, sauces and marinades, desserts and pastries.
Saffron - an extremely expensive spice, which is obtained from the pistils and stigmas of the crocus flower and is used in this manual labor .. It is used in the manufacture of sweets and giving dough and dishes (in particular, rice) a beautiful yellow shade and an unusually delicate aroma. Real saffron, because of its price, is available to very few. In Turkey, this spice is sold everywhere at a democratic price. therefore, it can be assumed that in this case it is replaced, for example, by the petals of a safflower flower (it is called Mexican saffron).
Indian ground saffron from Turkey - experts suggest that these are ground turmeric roots (which, in general, in my opinion, is not bad at all).
The composition of this mixes not represented in the set and on the Internet I also did not find any information.
Tastes quite spicy - I'm guessing it's a meat (or fish) mix. I will determine it empirically.
after all, "CUMIN" is written in gold on yellow, I did not find anything about him in books, but on the Internet they write that it is black cumin, nigella. The taste, however, resembles caraway seeds.
Let's try to use it for baking.
Thyme ( thyme ) - perennial shrub, Leaves with a spicy smell are used in cooking. Sometimes twigs are put into the cooking dish (at the very beginning of cooking), and they are removed from the finished dish. Use for kebabs, meat dishes and some soups (for example, French onion soup).)