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In order to receive the advantages of all the ingredients in saffron for food usage, primarily we should grind it as much as we want to use. Thus, saffron is milled in a special small mortar preferably wooden, so that by crushing and powdering the taste and color of saffron can be released faster and better. Then dissolve ground saffron in boiling water (a tablespoon + less than a third of a glass) and leave it for 10-15 minutes to give its flavor and color to the water. Another way is to use ice. Pour the ground saffron in a glass jar and pour small ice cubes on it, wait for ice cubes to be melt at room temperature, and let the saffron give its extract and color to the water.
Daily dosage of saffron
Daily recommended saffron doses ranging in any form and/or any product for an adult, is up to 0.15 grams. In medicinal cases, dosage of up to 1 g/day of saffron are thought to be safe.
Side effects and disadvantages of excessive consumption of Saffron
Overdose of saffron is risky and reported side effects included decrease of heartbeats, vomiting, dizziness, lethargy, skin jaundice, bleeding from the nose, eyelid & lips as well as other graveside effects can eventually lead to death. Appropriate Consumption/person/month is 3 grams of saffron and usage of more than 5 grams at a meal causes the risk of death.
Detection of pure and counterfeit saffron
New properties being proven day by day from this amazing plant, increase its price and ultimately expose it to fraud. Although the pigmentation potency, percentage of Crocin that causes its bitterness and astringent taste also the complete purity of Saffron can be identified and measured only in laboratories, using simple physical and chemical methods can to some extent determine the authenticity of saffron or cheating in it.
• First you need to know its appearance. The color of Saffron is bright red and the threads of stigma are trifurcate, the upper part is in the shape of a trumpet, and the lower it gets, the narrower it becomes. But if saffron is powdered, the only way to detect is using a well-equipped laboratory.
• Put a few amounts of Saffron between a rough paper and a newspaper and press it. Oil and fat particles are a sign of fake saffron, but if saffron transforms to powder and if no fat trace, it is a signal of pure saffron.
• Put some Saffron on the stove. If its color becomes purple or orange, it is a sign of potassium and Saffron purity. But if saffron turns yellow, it shows saffron impurity.
• The yellow part of the Saffron thread (style), which has a low price, maybe colored and combined with the red stigmas. These dyed parts give their color to boiling water very quickly. While the pure and original saffron has a low coloring rate.
• The color of the original saffron fibers is insoluble in gasoline, so saffron thread should not stain in gasoline.
• Whiten saffron thread in boiling water after 5 minutes indicates the poor quality of saffron.
• The color, aroma, and taste of saffron are decisive indications for Saffron experts. The taste of the original Saffron is a little bitter but mellow and its smell is very pleasant despite being slightly tang.
