Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
The spicy 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 traditional medicine recipes, used in cosmetology, ophthalmology (plant extract is added to eye drops), recognized as a natural aphrodisiac, antidepressant. Features of its use 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 manufacture.
What is saffron
The spice saffron, 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 tubular single flowers of yellow or blue. The flowering 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 the growth of 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 produces 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 leaf". Oriental priests used the plant in religious ceremonies, in ancient Greece it was considered the strongest aphrodisiac, pistils of flowers were added to water before taking a bath, strewn with them on beds. The spice was originally brought to Europe by Italian and Swiss traders, for some time the Swiss Basel became the center for growing crocuses. Today, about 90% of the world's crop is grown in Iran.
Where is used
Saffron is not only an exquisite spice that gives dishes and drinks a rich bitter taste and strong unusual aroma, although cooking is its most famous area of \u200b\u200buse. Crocus grass and flowers have been used by folk healers since ancient times, since the plant has a unique chemical composition that determines a number of its beneficial healing properties.
Since ancient times, methods have been known for obtaining orange dye from the stigmas of crocus flowers, which was first used to dye fabrics, 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 skin masks, since the plant contains natural antioxidants with pronounced anti-aging properties.
Application in cooking
The most famous area of application of spices 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 pilaf or other dishes made from rice and peas, as well as milk-based drinks. In Europe, seasoning is added to meat dishes, broths, fish dishes, seafood, and 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, and cakes.
Saffron in cooking is not only a way to give food an unusual original taste. The spice has a preservative effect - food cooked 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 an original color shade.
Before adding to the cooking dish, saffron threads are lightly fried over high heat for 30-60 seconds, ground into powder, mixed with a teaspoon of water or milk. With this preparation, the aromatic and flavor properties of the spice are released more strongly. You should not combine the spice with other spices, you need to add it to the roast, soup and other hot dishes 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 odor, gives the finished dish or drink a slightly bitter aftertaste. 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).
Seasoning saffron
It is known that saffron (crocus ordinary) is cultivated in Iran, India, Turkey, Greece, Italy, Pakistan and the United States. The most expensive is Indian saffron, called Kashmiri. Two types of Spanish crocus come close to its price, in third place is not so expensive, but no less popular Iranian type. 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 of money for its analogues.
The dried stigmas of the pistils of the crocus flower are thin threads of maroon, closer to brown, in color. Imereti saffron, which is made from the stigmas of marigolds, and which is often sold under the guise of Kashmiri saffron, has an orange or orange closer to yellow color. Natural Indian spice in powder has a dark red color, so they often try to pass off turmeric for it.
In culinary recipes and healing decoctions, only a few threads of this spice are used. They are enough for the appearance of a characteristic taste and rich color in a dish or infusion. You have purchased a fake if a very small amount of spice is not enough to get a tart specific flavor. An excess of natural Indian or Iranian seasoning will hopelessly spoil any culinary masterpiece, so it should be added carefully, quite a bit.
Beneficial features
Since time immemorial, spices have been credited with rejuvenating, stimulating, strengthening and restoring properties. Crocus stigma powder is used in cosmetology and folk healing. Regular addition of a small amount of seasoning to food contributes to:
- rejuvenation of skin cells and the whole body;
- activation of brain activity;
- normalization of the digestive organs;
- strengthening the vascular system, blood purification;
- improving the functioning of the genitourinary system of a woman, the regulation of the menstrual cycle;
- increased libido;
- restoration of a healthy erection;
- restoration of vision;
- normalization of the nervous system.
Thanks to the flavonoids contained in the plant, it has an antioxidant, rejuvenating effect. Taking tinctures or decoctions with the addition of spices frees the body of toxins and toxins, has a beneficial effect on the liver, and relieves general intoxication in case of food or alcohol poisoning. Infusions made on the basis of crocus stigmas cleanse the kidneys and bladder due to the diuretic, choleretic action. Helps infusion of saffron with cystitis, menstrual irregularities, severe menstrual pain in women.
The composition of some medications for the treatment of eye diseases includes an extract of crocus flowers. In folk medicine, lotions with a decoction and taking tinctures on the stigmas 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 of 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 brewing dried crocus stigmas with boiling water (1 teaspoon of powder per glass of water), drinking 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, styes and other inflammations of the eye conjunctiva. Five crushed saffron threads are combined with rose water until a homogeneous gruel is obtained and compresses with the mixture are applied for 10 minutes twice a day to the sore eye. To prepare a rejuvenating mask for the skin of the face, hands and neck 1 tsp. spices are mixed in equal proportions with fatty sour cream, honey, applied to the skin for 20 minutes.
As a means of improving male potency, increasing sexual desire, saffron is added to meat, fish, vegetable dishes in combination with ginger, black pepper. From bouts of insomnia or headaches, lotions are made with an alcohol infusion of stigmas, or they inhale the aroma of a powder tied in a canvas bag for several minutes. Broths with the addition of spices are rinsed with hair in case of problems with their growth or loss.
Chemical composition
Useful properties of spices are due to the chemical composition of the crocus plant. The original color is due to the content of crocins - water-soluble carotenoids of crocetin. The taste and smell of saffron is given by the flavonoid glycoside pyrocrocin and its hydrolysis products. 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, cineol, geraniol, linalool. The calorie content of 100 g reaches 315 kcal due to the high content of carbohydrates (more than 60%).
Contraindications and harm
Use saffron for medicinal purposes with caution - the spice can have a strong effect on the body, when taken in large quantities it can cause severe poisoning (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 spice analogues are turmeric and safflower. Unscrupulous sellers try to pass off their powder as saffron, but they do not have enough aroma, they are characterized by a different shade of orange. Crushed turmeric, compared to 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 saffron threads, two pieces are dipped in three liters of water. The natural spice will color the liquid yellow.
How to store
The spice is sensitive to light, high humidity, easily absorbs odors. Store saffron powder or stigmas in an airtight, opaque container. The storage temperature must not exceed 20 °C. Dry saffron quickly loses its aroma, so the threads must be ground into powder or an alcohol tincture prepared in a ratio of 1 to 10. If the storage conditions are observed, 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 is associated with the peculiarities of the collection and preparation of plant materials. The most expensive spice in the world is made from hand-picked stigmas of flowers; to prepare 1 kg of spice, 170 to 200 kg of raw materials are required (approximately 10 kg per 1 ha). The cost of seasoning, depending on the variety of crocuses, ranges from 30 thousand dollars (for the most expensive, Kashmiri saffron) to 500 dollars for Iranian, more common, per kilogram.
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Saffron - what is this spice, use in cooking, useful properties and contraindications
In the article we tell how useful saffron is, we talk about its medicinal properties and contraindications for use. You will learn how to use saffron in cooking, cosmetology and traditional medicine, whether pregnant and lactating women can use the spice.
Saffron is an orange spice and food coloring.. Dried stigmas of saffron (crocus) are used as spices. 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 obtain 1 kilogram of spice. For this reason, saffron is often counterfeited, selling marigold petals instead of crocus stigmas.
Appearance (photo) of saffron
Common saffron (lat. Crocus Sativus) is a bulbous perennial herbaceous plant of the genus Saffron of the family Irisaceae or Iridaceae. It does not grow in the wild, because it cannot reproduce without human intervention. 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 peculiar aroma and a bitter spicy taste. Although saffron grass also has useful properties, the stigmas of the plant are used in medicine and cooking. The spice is also used to color and flavor food.
The chemical composition and calorie content of saffron
The chemical composition of the spice:
- essential oil;
- crocin;
- beta-crocetin;
- glycosides;
- vitamin B1;
- vitamin B2;
- flavonoids;
- Sahara;
- calcium salts;
- fatty oil.
Calorie content of 100 g of saffron is 310 kcal. In 1 teaspoon, approximately 2 grams of saffron - 6.2 kcal.
Beneficial features
Medicinal properties of saffron:
- antispasmodic;
- painkiller;
- stimulating;
- secretory;
- diuretic;
- antitussive;
- anticancer.
The benefits of saffron are beneficial effects on the digestive 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 tension, activates brain activity, improves memory and increases concentration. The spice helps with insomnia and depression.
Saffron benefits the cardiovascular system. Regular use of spices helps to strengthen the myocardium and normalize the heart rhythm. Saffron strengthens the walls of blood vessels, lowers blood pressure.
Useful saffron for women. The spice improves the functioning of the reproductive system, increases libido, activates blood circulation in the genitals, normalizes the menstrual cycle and hormonal levels. In the East, spice is used in the treatment of infertility.
Saffron has also been used in the treatment of male diseases. The spice enhances attraction and increases potency, it is recommended in the treatment of prostatitis.
The use of saffron in cooking
In the food industry, the spice saffron has been used for coloring and flavoring products. Seasoning stain cheeses, sausages, and liquors.
How to use saffron? To give the dishes a characteristic taste and aroma, the spice is added in a small amount during the cooking process. Most often, saffron is seasoned with rice, legumes, and potatoes. Add to meat and fish. Read more about saffron seasoning.
The use of saffron in cosmetology
Saffron is used not only in cooking, it is used in cosmetology and traditional medicine.
Seasoning saffron has also been used in cosmetology. It is used to improve the condition of the skin of the face and body, saffron is used for hair.
Purifying face mask
Saffron cleanses the skin of the face, nourishes and moisturizes it. The spice fights 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 small amount of warm water to the consistency of thick sour cream.
How to use: Apply the mask on the face for 15 minutes, rinse with warm water.
Result: Cleans and moisturizes the skin, evens out complexion.
Moisturizing hair mask
In home cosmetology, saffron is added to hair masks. Regardless of the type, hair needs moisture. Saffron is mixed with honey and sour cream.
Ingredients:
- Honey - 2 tablespoons.
- Sour cream - 2 tablespoons.
- Saffron - 1 teaspoon.
How to cook: Mix the ingredients.
How to use: Apply the mask from the roots to the ends of the hair, put on a shower cap and wrap your head with a warm towel. Keep the mask on for 30 minutes. Wash off with warm water using shampoo.
Result: The mask moisturizes and restores damaged hair.
For cosmetic purposes, not only dried crocus stigmas are used, but also saffron oil - the product retains its properties to the fullest.
The use of saffron in traditional medicine
In folk medicine, decoctions and infusions are made on the basis of saffron.
Saffron is used in medicine to strengthen the immune system, prevent and treat various diseases. Below we have given recipes for effective medicines with this spice.
Infusion for immunity
If you want to increase immunity and reduce the risk of developing colds, take an aqueous saffron infusion.
Ingredients:
- Saffron stigmas - 2-3 pcs.
- Boiling water - 200 ml.
How to cook: Pour a glass of boiling water over saffron, leave the medicine for 30 minutes. Strain the drink before use.
How to use: Drink an infusion of saffron stigmas 3-4 times a day half an hour before a meal or 1 hour after a meal.
Result: Increases immunity.
Compresses for the eyes
Saffron increases visual acuity, improves the condition of the eyes with conjunctivitis and barley. For these purposes, use compresses with saffron.
Ingredients:
- Saffron stigmas - 5 pcs.
- Rose water infusion - ½ teaspoon.
How to cook: Powder saffron stigmas and mix with rose water infusion.
How to use: Soak cotton pads and apply for 15 minutes.
Result: Relieves fatigue and irritation, improves eyesight.
Lotions for headaches
To eliminate headaches, saffron is used in the form of lotions, mixing seasoning with ghee. The medicine also helps with insomnia.
Ingredients:
- Saffron stigmas - 3-4 pcs.
- Melted butter - 3 drops.
How to cook: Grind stigmas into powder and mix with melted butter.
How to use: Rub the resulting slurry into the nostrils for headaches.
Result: The product 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 stigmas - 4-5 pcs.
- Fresh ginger - 25 g.
- Black pepper - 4 pcs.
- Black tea - 1 teaspoon.
- Water - 1.5 cups.
How to cook: Grind all the spices in a mortar or coffee grinder to a powder consistency. Pour into a saucepan along with black tea. Fill with water and put on a slow fire. Bring the broth to a boil, remove from heat and strain.
How to use: Drink tea immediately after preparation.
Result: Tea with saffron 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 in the later periods - to premature birth.
It is forbidden to use saffron while breastfeeding the baby. Saffron can cause overexcitation and even poisoning in a child.
Contraindications
Now you know what saffron has medicinal properties, contraindications to the use of spices:
- hypertension;
- diabetes;
- pregnancy;
- lactation period.
Knowing about saffron - useful properties and contraindications to its use, also do not use spice in large quantities, large dosages of seasoning can provoke food poisoning.
What to remember
- Saffron - the most expensive spice, is the dried stigmas of saffron (crocus).
- Saffron is used in cooking, cosmetology and traditional medicine.
- It is forbidden to use seasoning for pregnant and lactating women.
Saffron is not the most popular and most 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 threads in the center. These threads (stigmas), dried in the future in the sun, are added to food.
It is interesting! Saffron threads are harvested only by hand, which is why the price is so high. It takes about 225,000 stigmas or 75,000 flowers for 0.5 kg of spices.
What is it used for, what dishes is it suitable for
The seasoning is used in South 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. In stores, there is dried, ground and crushed saffron.
Suitable for such dishes:
- stew;
- puddings;
- ice cream;
- baking;
- soups;
- seafood dishes;
- sauces;
- basmati;
- paella;
- risotto.
Where to add and how much
The spice is spicy, bitter in taste. It must be used carefully, which is also associated with the value of the spice. Although saffron has a strong flavor, it is mainly used for color - it adds a yellow-orange hue. This is why Paella Valenciana and many Indian rice dishes take on their typical bright color. The spice goes well with the aroma of apples, almonds, cardamom, honey, cream, cinnamon, citrus fruits.
If high quality saffron is used, a couple of stigmas will suffice. They will give a golden hue and a characteristic taste.
Ways to prepare spices for use:
- Lightly toast the saffron threads to dry them completely, enhancing the flavor. Whether this is a good idea depends on how thoroughly the saffron is dried. Persian saffron is not recommended for roasting (you can burn it), Spanish is suitable for roasting.
- Brewing. Immerse the threads in water for at least 20 minutes.
- Grind the saffron threads into 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 useful 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 sweating, helps with high temperatures;
- painkiller;
- 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 generally safe, but there are contraindications: pregnancy and lactation. 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 composition of 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 cultivated in Greece, where it had an important status in the 8th century BC. e. The plant was valued for its medicinal properties, and was also used in royal baths, halls, courtyards and amphitheatres, as a fragrance. It was used to dye royal garments, potions, ointments and lotions.
Turmeric also gives a yellow tint. Its other name is "Indian saffron", but this seasoning is less valuable. It 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.
Imeretian saffron
It is ground, dried marigold flowers. 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 marigold flowers during flowering, dry them, chop them. The spice has a spicy, floral taste, yellowish tint.
It is added to salads, appetizers, meat, fish and poultry dishes. In Georgia, many sauces and soups cannot do without this ingredient.
Turkish saffron
A 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, with the petals of a safflower flower (Mexican saffron).
I received a wonderful souvenir not so long ago from a friend who returned from a trip. I have Turkish spices and seasonings in my hands - their use, the 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 the difference between spices is. spices and seasonings.
Turkish seasonings and spices, what is suitable for what
Here is such a nice set, which also includes a special spice grinder.
“.. It’s amazing: one has only to add one single grain of Indian spices to the most unpretentious dish - a tiny pinch of pepper, dry nutmeg, just a little ginger or cinnamon - and a peculiar, pleasant irritation immediately appears in the mouth. Between the pronounced major and minor of sour and sweet, spicy and insipid, charming gastronomic (taste) overtones and intermediate sounds begin to vibrate.
Stefan Zweig"The Feat of Magellan"
Now for reference:
Spice - a flavoring additive of plant origin - leaves, flowers, roots, seeds, root crops, bark of plants containing essential oils and aromatic substances.
Spices - a broader concept, they can be not only of plant origin, but also, say, mineral, such as edible salt.
condiments - flavorings, which consist of a mixture of spices or spices.
Turkish seasonings 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, the seeds of which it is. Ripe dried seeds smell pleasant and are used very widely: in the production of sausages, cheeses; in cooking it is added to meat and fish dishes, sauces, marinades, pastries (Borodino bread, Christmas pastries).
ground coriander (seeds or cilantro roots) - used in soups, teas, 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 (his homeland Mexico) as "red". Cayenne pepper is from the same plant class. 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, medicines are produced on its basis).
In cooking, fennel seeds are used in almost all dishes and pastries (as a rule, they are first fried in a pan).
- a universal seasoning that we have in every home. and added to many dishes (you should not put it in chicken broths).
for me, the spice is little known, so I decided to see what kind of plant it was. Found just such a bush with an exotic bunch of berries. It is the dried and not very finely pounded berries that are the sumac spice. Like many spices, sumac is used medicinally as an antioxidant, hemostatic, and anti-inflammatory agent. In the East, this spice is one of the five most used spices - it is added to rice and meat and vegetable dishes, salads, sauces.
is also common all over the world, and especially in our country - it grows in almost every garden and is extremely popular as an additive to tea. There are quite a few varieties of mint (pepper, field, apple, etc.) and each finds its place in cooking.
- a wild evergreen shrub native to the Mediterranean with a strongly spicy aroma. Rosemary leaves are used both fresh and dried. It pairs well with garlic, but clashes with bay leaf. Good with fish, lamb, vegetables, sauces, pastries, spicy soups, pastries. With rosemary, as with other spices, the main thing is not to overdo it.
(and sometimes semi-sweet, delicacy, etc.) - this is capsicum. The degree of sharpness of the spice is achieved by adding a different number of seeds and pod partitions - 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 use of paprika is immense - first courses, meat, sauces and marinades, desserts and pastries.
Saffron - an extremely expensive spice that is obtained from the pistils and stigmas of a 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 tint and unusually delicate aroma Real saffron is available to very few because of its price. In Turkey, this spice is sold everywhere at a reasonable price. therefore, it can be assumed that in this case it is replaced, for example, with the petals of a safflower flower (it is called Mexican saffron).
Indian ground saffron from Turkey - connoisseurs suggest that these are ground turmeric roots (which, in general, in my opinion, is not bad at all).
The composition of this mixtures not presented in the set and on the Internet, too, did not find any information.
Tastes quite spicy - I'm guessing it's a mix for meat (or fish). I will determine by experience.
after all, "CUMIN" is written in gold on yellow, I did not find anything about it in books, but on the Internet they write that it is black cumin, nigella. The taste, however, is reminiscent of cumin.
Let's try it for baking.
thyme ( thyme ) - perennial shrub. In cooking, leaves with a spicy smell are used. Sometimes sprigs are placed in the dish being prepared (at the very beginning of cooking), and removed from the finished dish. It is used for kebabs, meat dishes and some soups (for example, French onion soup).)