Saffron is derived from the flower of the saffron crocus. There are three stigmas in each flower. The stalk connecting the stigmas to the rest of the plant are often dried and used in cooking as a seasoning and colouring agent.

Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia. It was first cultivated around Greece. History

The history of saffron cultivation reaches back more than 3,000 years. Cultivators bred wild specimens by selecting for unusually long stigmas, as far back as the late Bronze Age. Since 700BC, documentation of saffron’s use in the treatment of around 90 illnesses has been discovered.

Saffron is used both as a spice and as a medicine in the Mediterranean region, with usage and cultivation slowly spreading over the centuries, to other parts of Eurasia as well as North Africa and North America.

There are a handful of “premium” saffron types. For example, ‘Aquila’ saffron is cultivated in the Navelli Valley, near L’Aquila, in the Abruzzo region of Italy. There, saffron is grown on just eight hectares of land. At present, this is its exclusive domain worldwide. It is distinguished by the shape and colour of its stigmas and styles as well as its high safranal content. These give ‘Aquila’ saffron an unusually pungent aroma. In addition, high crocin content results in exceptional colouring ability. ‘Aquila’ was first introduced to Italy from Inquisition-era Spain by a Dominican monk. Thereafter, for the duration of the Middle Ages, ‘Aquila’ became Europe’s most sought-after cultivars.
But in Italy the biggest saffron cultivation, for quality and quantity, is in San Gavino Monreale, Sardinia. There, saffron is grown on 40 hectares (comprising 60% of Italian production); it also has very high crocin, picrocrocin, and safranal content.
Another premium saffron is the Kashmiri “Mongra” or “Lacha” saffron, which is among the most difficult and expensive for non-Indian consumers to obtain. It is even hard for Indian consumers to obtain, as most stores in India sell the cheaper Spanish saffron. Kashmiri saffron is recognisable by its extremely dark maroon-purple hue, among the world’s darkest, which suggests the saffron’s strong flavour, aroma, and colouring effect.

First of all, paella is not exactly the dish but the recipient this typical plate is cooked in. We all have seen the paella pan before when visiting Spain or browsing the net for paella recipes

The typical paella a la valenciana was invented in a small village called El Perell close to the city of Valencia. The unique situation of the village between a natural lake with sweet water and the sea provided to the habitants of the area all they needed to make a complete dish with many of the most important vitamins and minerals in a balanced combination.

With farmlands at hand where they grew rice and beans, the sea for shellfish and the lake for ducks together with their chickens gave the people of the area all they needed to make 2 different versions of the paella a la valenciana.

The first one is the paella made of meat. This paella is a combination of chicken and duck together with rice, lemon, olive oil, beans and saffron. But nowadays the duck is most of the times substituted by rabbit which is a lot easier to get and cheaper.

This type of paella is still very popular amongst the people of Valencia and it is very common to hear people say: Sunday I am going to eat paella with my parents.

In the old days the paella was served in the paella pan and all who joined in at the table ate from the same pan with wooden spoons. Today most people prefer to have their portion on a plate.

Another typical paella was the one made of seafood, Paella de marisco. This paella is made of rice and seafood. The used ingredients are: sepia, calamares, lobster, mejilln o clotxina, garlic, lemon, rice, saffron, olive oil and beans ( octopus, squid and mussel) Clotxina is a smaller variation of the regular mussel.

The Recipe of the paella Valenciana

The quantities are /person

Chicken (150 grs.)
Rabit (150 grs.)
Red paprika powder.
Saffron
3 table spoons of natural tomato
Green beans (70 grs.).
Garrofn (a type of bean typical to Valencia (25 grs.)
Haricot bean (25 grs.).
water
Olive oil (5 table spoons).
Rice (125 grs.)
Salt
If you like it: half artichoke

Preparing the ingredients and the paella pan

The traditional way to prepare a paella is on a campfire but this is difficult to achieve at home so there is a very good alternative for this which is the double gas ring on a tripod with a bottle of gas.

The most important points according my mother in law when preparing the paella are: the fire below the paella pan must be the same on every part of the pan, you must be able to adjust the fire in 2 rings an outer and an inner ring and the paella must be completely in balance so that when you add water the level should be the same everywhere on the paella pan.

Preparing the paella Valenciana

Step one: 12 hours before starting to prepare the paella put the garrofn (a type of bean typical to Valencia) in water.

Step 2: Put the olive oil in the pan and when the oil is hot put in the chicken and rabbit and fry them until they have this golden look. We should try to distribute the pieces of meat evenly in the paella pan.

Step 3: Now we put in the different beans and the garrofn and fry them. If we want to add alcachofa (artichoke) we can add it now also. Make sure the fire is not very intense but neither to low.

Step 4: Add to the paella the red paprika powder and the natural tomato and mix them with the other ingredients.

Step 5: After a few minutes we add water to the paella. This is another crucial step in preparing a tasteful paella. If we add to much water, the paella will be to weak and if we add to little the rice will not be boiled sufficiently. But there is a small insiders trick to know what the right level is. On the outside of the paella pan there are 2 grips attached. They are attached to the pan with rivets who are clearly visible on the inside of the pan. This is the level of the water that must be added. Dont add more or less water it will ruin your paella.

Step 6: Put the fire intensity on high but not to high. We leave the paella now boiling for 3 5 minutes and then we lower the intensity of the fire to medium. Try the paella and if needed add salt to it. Leave the paella this way for about 13 17 minutes depending on the type of rice you used.

Step 7: A step that is forgotten by most people, turn out the fire and cover the paella with kitchen paper and leave the paella alone for another 5 – 10 minutes.

In the meanwhile cut a lemon in 4 and when the 5 or 10 minutes have passed you can put the lemon on the outside of the paella.

Serve separately with onion (my father in law and myself like to eat the paella with raw onion in one hand and the spoon in the other)

Preferred drink to go with the paella : a red wine from Valencia especially from the area of Utiel / Requena. (other Spanish wines will do also of course).

Enjoy this typical plate of Valencia

About the Author

Peter Vermeeren lives and works in Valencia. His personal website is all about Valencia. Married to a Valencian lady gives him a priviliged insight in all aspects of life in Valencia. His site provides visitors and people who want to start living in Valencia with expert information. visit his site here: http://www.about-valencia.com

Written By: Peter Vermeeren

saffron dishdish with saffronFamous Spanish Dishmost famous paella

Brown rice contains more fiber than white rice, helping you feel full with fewer calories, and is rich in vitamin E, an antioxidant proven to protect cells from damage that can lead to health problems such as cancer, heart disease and cataracts. Brown rice takes longer to cook than regular-milled white rice (45 minutes versus 15 for white rice) since the outer bran layers act as a barrier to heat and moisture. It also requires a slight increase in cooking liquid: 2 to 2 1/2 cups liquid is recommended.

Rice is plentiful in the United States with at least seven states that grow rice. Arkansas, California, and Louisiana account for over 80% of the rice production in the United States. Rice is the most non-allergenic of all grains. It’s gluten-free and can be an important staple in diets of individuals with gluten sensitivity. Most rice sold in the United State is enriched, meaning that thiamin, riboflavin, niacin and iron, and foliates have been added to replace what was lost during the milling process. Enriched rice with folic acid is one of the “good” grains that is a source of the disease fighting nutrient.

Cooking family meals at home that include rice promotes good health. You can prepare great tasting dishes by preparing you own rice seasoning mixtures. Here are a few of the many ways that you can prepare rice:

Nine Flavored Rice Pilaf Mixes

1 cup long-grain, converted rice Flavor Packet 2 tablespoons butter 2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Saut the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.

Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.

Chicken: 3 chicken bouillon cubes, crushed

1/4 teaspoon parsley flakes 3 dashes pepper

Beef: 3 beef bouillon cubes, crushed 3 dashes pepper

Onion: 3 onion or beef bouillon cubes, crushed 2 teaspoons dried minced or chopped onion 3 dashes pepper

Mushroom: 3 chicken or beef bouillon cubes, crushed 2 tablespoons dried mushroom slices, in bits 3 dashes pepper

Celery: 3 chicken bouillon cubes, crushed 3 tablespoons dried celery flakes 3 dashes pepper

Curry: 3 chicken bouillon cubes, crushed 1 teaspoon curry powder

Saffron: 3 chicken bouillon cubes, crushed 1 pinch saffron 1 pinch turmeric

Oriental: 3 chicken bouillon cubes, crushed 1 onion bouillon cube, crushed 2 teaspoons dried celery flakes

2 teaspoons dried mushroom slices, in bits 1 teaspoon dried minced onion dash of powdered ginger add several dashes soy sauce to boiling water

Spanish: 3 chicken bouillon cubes, crushed 2 tablespoons dried green pepper flakes 2 tablespoons dried minced onion dash of chili powder add 2 tablespoons tomato paste to boiling water

Good tasting rice dishes do not have to be expensive. Try the recipes above and get rave reviews from your family!

About the author:

Barbara King Owner: Recipe-Cafe.com membership site where you can download thousands of mouth watering recipes.

Written By: Barbara King

I have been delighted with the results of the colors I have tried and my friends have been thrilled to receive them as springtime gifts. The colors are very unusual — gentle, earthy, soft, and very vibrant, without being harsh like the artificial dyes — and when I tell people the colors come from plant dyes, they always want to know the origin of each color.

To color these eggs, you boil the eggs with the dyestuff, rather than boiling the eggs separately and they dying them.

Here are the general directions:

1. Put raw, white-shelled, organically-raised eggs in a single layer in a pan. Cover with cold water.
2. Add a little more than a teaspoon of white vinegar.
3. Add the natural dyestuff for the color you want your eggs to be. (The more eggs you are dying at a time, the more dye you will need to use, and the more dye you use, the darker the color will be.)
4. Bring water to a boil, then reduce heat and simmer for 15 minutes.
5. Quickly check the eggs for color by removing them from the dye liquid with a slotted spoon.

If the color is as desired, pour off the hot dye liquid and rinse the eggs immediately in cold water to stop the eggs from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain and allow eggs to cool in the refrigerator.

If you wish a deeper color, strain the hot dye liquid into a container, then rinse the eggs immediately in cold water to stop them from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain the last of the cold water, then cover the eggs with the strained dye liquid. Add more water if necessary so that the eggs are completely covered. Put into the refrigerator immediately and keep eggs in the refrigerator until the desired shade is achieved. Overnight is good. Longer than about twelve hours some of the colors just get muddier instead of deeper, and the lighter shades are more vibrant.

Try these foods to dye your eggs:

Red – Pink — lots of red onion skins, cranberry juice, or frozen raspberries.

Orange — Yellow onion skins

Brown — Red beet skins or grape juice (produces a beautiful sparkling tan), coffee.

Yellow — Saffron, tumeric or cumin, orange or lemon peels, or celery seed.

Green — spinach, or carrot tops and peels from Yellow Delicious apples for a yellow-green.

Blue — Red cabbage leaves make the most incredible robin’s-egg blue.

Deep Purple — Red wine makes a beautiful burgundy color

Tips for successful results:

* Use filtered or distilled water. Chlorine and other chemicals will work against the dye, making it less intense. Buy distilled water or use your own filtered water.
* For deeper colors, use more dyestuff or let the eggs soak longer.
* For even coverage, cook eggs in a pot large enough to hold enough water and dyestuff to completely cover the eggs, even after some of the liquid has evaporated during the 15 minute of boiling.
* Again, for even coverage, if you continue to soak the eggs in the refrigerator after cooking, make sure the eggs are completely covered with the dye liquid.
* Blot the eggs dry or allow them to air dry, as for some colors the dye will rub off while still wet. On the other hand, if you wish to make a white pattern on the egg, you can rub off some of the dye for some colors immediately after cooking.
* Make sure eggs of different colors are completely dry before piling them up in a bowl together, as wet dye from one egg can transfer to another.

About the Author

Read more about natural dyes for Easter eggs at http://www.debraslist.com/food/aboutcoloringeggs.html.

Hailed as “The Queen of Green” by the New York Times, Debra Lynn Dadd has been a consumer advocate for products and lifestyle choices that are better for health and the environment since 1982. Visit her website for 100s of links to 1000s of nontoxic, natural and earthwise products, and to sign up for her free email newsletters. http://www.dld123.com

Written By: Debra Lynn Dadd

One facet of this burgeoning interest is Herbal Medicine. While it may seem “trendy” to some, Herbal Medicine has been around for thousands of years. In fact, many of the familiar pharmaceutical medications we use today were originally created from “natural” ingredients.

Drugs like opium (from poppies), aspirin (from willow bark), digitalis (from foxglove) and quinine (from the cinchona tree.) Interestingly, the synthetic version of “aspirin” is credited with the beginning of the pharmaceutical industry. A chemist working for the Friedrich Bayer Company in Germany created the synthetic.The company registered the term “aspirin” as a trademark but Bayer lost the patent rights when the Allies seized and resold its foreign assets after World War I.

Here are 3 herbal remedies to help with popular conditions:

1. Arthritis.

The term Arthritis literally translates to “joint inflammation.” If you suffer from Arthritis, chances are you have taken drugs to combat the effects or tried other “home remedies.” If you haven’t yet tried “Urtication,” it might be helpful. The term “Urtication” comes from the botanical name, Urtica dioica and dates back some 2,000 years to biblical times. Urtica dioica is “Stinging Nettle. The treatment is to grasp the nettles in a gloved hand and swat the sore joints with the nettles.This may seem bizarre, but the practice has proven to be so effective for some sufferers of arthritis that they now maintain a nettle plant on their window sill.

2. High Blood Pressure.

Try vegetable soup. Yes, vegetable soup. Add any of the following: Celery, Garlic, Hawthorn, Kudzu, Onion, Tomato, Broccoli, Carrot, Purslane (any anything else that contains magnesium), Saffron, Valerian, Fennel, Oregano, Black Pepper, Basil and Tarragon. Consume on a regular basis. Eliminate pork, beef, and alcohol from your diet. Eat more plant foods and herbs and use a good vitamin regimen.

3. Dandruff.

Create an herbal scalp rinse. Add one teaspoon of Potassium Chloride (find in salt section at the supermarket) into 6 cups of water. Heat until the Potassium Chloride dissolves. Chop four ounces of fresh Celandine (if fresh is not available use a half cup of the dried herb instead).Add Celandine to the solution. Allow to stand for two hours. Then boil slowly for 20 minutes. Strain out the plant material, and simmer reducing to one and one half cups. Add eight ounces of glycerin and continue simmering reducing the liquid slowly to two cups.Strain the result and bottle it. Store in cool place. Use once or twice a day as a hair rinse.

Lastly, make certain that both your physician AND your herbalist are fully aware of all medications and/or herbal treatments you are using.

About the Author

Tony Newton publishes the popular health and wellness website – http://www.1st-for-health.com With lots of informative articles on low carb diets, hair loss, arthritis pain relief, acne and lots more.

Written By: Tony Newton

Christmas recipe ingredients

* Onions or shallot: 225 g (8 oz)
* Celery, 125 g (4 oz)
* Garlic cloves, 3
* Fish stock, 1.1 litres (2 pints)
* White wine, 300 ml (10 fl oz)
* Saffron, 1.25 ml (quarter tsp)
* Bay leaf, 1
* Fish fillets, skinless, cod, salmon, haddock 450 g (1 lb)
* Rice, wild 125 g (4 oz)
* Olive oil, 50 ml (2 fl oz)v * Rice, long-grain, 350 g (12 oz)v * Salt and pepper
* Butter, 25 g (1 oz)
* Mushrooms, wild in oil, drained 280 g jar
* Mushrooms, brown-cap 125 g (4 oz)
* Watercress, 2 bunches
* Prawns, King, peeled, cooked 500 g ( 1 lb)

Christmas Recipe Instructions:

1. Crush peeled garlic, chop the celery and the onions. Combine the fish, bay leaf, wine, saffron and stock. Heat till biling and stand for 10 minutes. Sieve off the fish and keep the liquid. Fork the fish into large pieces.

2. Prepare cooked wild rice in salted boiling water. About 40 minutes. Remove from the liquid and keep.

3. At the same time, cook the garlic, celery and onions in the oil until soft. Add long-grain rice, heating for a couple of minutes before introducing the stock and bringing to the boil. Add seasoning and cook with a lid on at 200 degrees centigrade (400 F) for about 30 minutes.

4. Cook all the mushrooms in butter for about 2 minutes. Take out the mushrooms, add the watercross and stir for about two minutes, till floppy.

5. Mix the prawns, fish, watercress, mushrooms and wild rice into the long-grain rice. Season to taste and warm in oven for another minute.

6. Serve

About the Author

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you christmas recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.

This article may be re-published in its entirety as long as the author bylines in the resource box are included and urls kept live

Written By: Paul Curran