Saffron and turmeric - is it the same? What is the difference?

Seasonings have long been considered important ingredientsfor giving taste and aroma to various dishes. Having come to the market, many housewives can not indifferently pass by beautifully packaged bags of spices. But not everyone knows how to distinguish a fake from a real seasoning. For example, many believe that saffron and turmeric are one and the same. This opinion is in the explanations, which will be discussed in this article.

History of saffron

Judging by the historical data, saffron was usedmany ancient nationalities, and not only as a seasoning, but also as a cosmetic or therapeutic remedy. Archaeological excavations indicate that this plant was well known in Nineveh and in ancient Babylon. Romans and Greeks used saffron for disinfection of premises, and in Asia Minor, this herb was an important component of many medical fees. Currently, saffron is widely used in cooking, and, in many countries around the world. The largest percentage of the harvest of spicy plants falls on Iran (90%).

The word saffron translated from Latin means"crocus". This herb belongs to the family of iris. Seasoning is obtained only from one species of crocus Crocus sativus. Long since saffron takes a dominant place among other spices, it is even called "king".

The birthplace of turmeric

In the wild, turmeric grows in the SoutheastIndia. It is a herbaceous plant from the Ginger family. On a large scale, this plant is also cultivated in China, the Philippines, Indonesia, Japan, Sri Lanka, the islands of Haiti and Madagascar.

There are many types of turmeric, but of them only three kinds are used in cooking: turmeric, turquoise and turmeric are long.

Apparently, the spices are being discussed,are obtained from different plants. The powdery mixture, which at first glance seems to be indistinguishable, actually has many differences. Saffron and turmeric, no doubt, are useful in cooking, both spices are in great demand for home cooking. The way in which these two condiments are made also determines the essential difference between them.

Raw materials for seasoning

Consider what the turmeric and saffron are made of.

Of all types of turmeric the best qualitieshas a flavored turmeric. It is added in the manufacture of confectionery products and in meat dishes. The main raw material is the root of the plant (turmeric), which is well dried and pulverized.

Saffron is obtained from the flower stamens of the plant. The difficulty lies in the fact that it is necessary to choose the right moment and to have time to harvest in time. A unique culture blooms twice a year, for several hours. The flowers are collected until they are fully opened. Of the 200,000 flowers, only 1 kg of saffron is obtained, because each flower has only 3 stigmas. This is too time-consuming process, which must be paid accordingly. Therefore, the difference between turmeric and saffron natural in their price is quite understandable.

Cultivate the royal culture is also quite difficult. She needs very competent irrigation. In addition, saffron reacts sharply to unsuitable lighting, poor soil and climatic changes.

An intriguing name

The reason for the confusion is the commercialthe name of turmeric. In shops and markets it is sold as "Indian saffron". This is misleading little-informed people. But knowledgeable gourmets can easily distinguish the real flavor and taste of spices. Similar names are just one of the reasons why people think that saffron and turmeric are one and the same. In many cases, Indian spice is used instead of saffron, for example, as the main ingredient for curry seasoning.

Colour

The composition of turmeric includes essential oils and coloringsubstances for which it is valued. Thanks to the turmeric, the dishes acquire a beautiful yellow color. It is added to pilaf, meat, desserts, chips, sauces and biscuits. The root contains a natural dye curcumin, which is resistant to light. At the same time, this property does not harm the human body, as is the case with synthetic dyes. It is this feature of the plant that prompts many housewives to believe that saffron and turmeric are one and the same.

Saffron is a sweet spice in manyArab countries, Turkey, the Caucasus, China, Spain and India. Like the turmeric, it is used for making confectionery and coloring different dishes. How to distinguish saffron from turmeric in this case? It turns out that the turmeric seasoning has a lighter shade than the spice from crocus, which stains the dishes in a light orange color.

Appearance

Sometimes on sale it is possible to meet turmeric undera kind of saffron. The turmeric is shaped, which looks very much like the stamens of saffron flowers. Bright yellow color of the root does not allow you to immediately distinguish spice. Apparently, because of this, some mistakenly believe that turmeric and saffron are one and the same.

The red or brownish stigma of a valuable plant is much softer to the touch than the roots of a turmeric.

Crushed crocus contains small particles in the form of specks, and the powdery mass of turmeric differs in a uniform texture.

Aroma

In India turmeric is used as a separate spice. Indian national cuisine can not do without this fragrant plant, which does not require any supplement.

The root of turmeric has a pleasant aroma,which is lost in combination with other spices, so it is very difficult to isolate it in mixtures. Saffron has its own specific smell. Those who work with spices, he is well known. However, people who do not know all the subtleties of plant fragrances can easily think that seasoning saffron and turmeric are one and the same.

It's time to talk about the beneficial properties of saffron and turmeric. How to take each of these plants for medicinal purposes will also be discussed in detail.

Useful properties of saffron

Dried stigmas of crocus contain: iron, selenium, zinc, potassium, copper, manganese and calcium. The plant is rich in such essential oils: limonene, saffronol, pinene, terpinene, linalool and cineole. The food composition includes: carbohydrates, fats and proteins.

Indian women consume milk with the addition of saffron during pregnancy. It is believed that this will have a positive impact on the health of the child, especially on the look of his skin.

Elite spice is used in the fight against diseaseAlzheimer's. It is recommended to people suffering from heart diseases and various forms of allergy. Saffron is the best antioxidant from all herbal remedies. It has a positive effect on the nervous system, restores vision and improves mental abilities.

Before proceeding with the preparation of medicalfunds from saffron, you should always consult a doctor. This plant has a high concentration of certain substances, so the medicine should be taken with caution. Here are the most common recipes from the healing powder:

• Recipe for memory improvement: 2 stigma to powder and pour a glass of warm water or milk. The infusion is divided into 3 times and taken after meals.
• The recipe for cystitis: 3 stigmas of saffron insist on cranberry juice, previously diluted with water based on: ½ cup of fresh juice for 200 ml of hot water. The mixture should be taken before eating 100 ml. During the treatment, you should drink plenty of water.

Curative effect of turmeric

Indian saffron (turmeric) has many usefulproperties. Several studies have found that the coloring agent curcumin helps in the fight against various forms of cancer. Healing root is recommended for people who are overweight and suffering from diabetes.

A useful plant is rich in vitamins B, C and K, as well as trace elements - calcium, iodine, iron and phosphorus.

Indian saffron is to some extent a substitute for antibiotics. With colds, you can prepare a simple and effective recipe:

• Powdered mass is mixed with honey in a proportion of 1: 1 and is consumed after ingestion of ½ tsp. Such a medicine significantly relieves the condition and reduces fever.
• The recipe for cleansing the body: for 300 ml of kefir or sour milk take ½ tsp. crushed root. The mixture is thoroughly mixed and taken every morning for servings.
• To strengthen the gums: a tablespoon of turmeric is dissolved in a glass of warm water and used to rinse the mouth several times a day.

Apparently, even on the medicinal properties of spicesIt can not be said that saffron and turmeric seasoning are one and the same. But there are some similarities of plants in this respect. Turmeric, like dried crocus, has an antioxidant effect and promotes the excretion of salts of heavy metals, and also cleanses the intestines. The root of turmeric strengthens the immune system.

Certain harm to spices

Like all plants, spices, the discussion of whichis conducted in this article, and have a negative impact on the human body. If we talk about the difference between turmeric and saffron in this respect, then regarding the second plant, one must be extremely cautious. The surplus of saffron is not only able to give the dish undesirable bitterness, but also cause poisoning. You can not say about turmeric. Accidentally sypnuv more flavor than necessary, you can only worry about the spoiled dish.

Turmeric, as well as dried crocus, can not be taken during pregnancy and lactation, as well as in diseases of the stomach. In addition, turmeric is contraindicated in jaundice.

Cooking application

Saffron and turmeric - seasonings, without which notthe world kitchen costs. These plants, though ambiguous in value, have a lot of weight in cooking. With their help, the dishes acquire an unusually beautiful look and aroma, a specific taste.

The distinctive difference between saffron and turmeric is noted in the ways of their application.

In cooking, turmeric can be exposed to different typesheat treatment. It can be roasted, boiled or added at the last stage of cooking. The amount of seasoning is determined according to taste. For example, on a 3-liter container with a plov can be poured 1 st. l. turmeric. To taste did not turn out too sugary, it is better to observe a certain dose of this spice.

An approximate calculation of turmeric: for 7 ready servings distribute 1 teaspoon of powder.

Saffron has a more refined and persistent taste. It is used in minimal quantities. In one dish put about 6 stigmas, and this is approximately 0.03 g. Particles of dried crocus are added when the dish is completely ready.

Asian cooks do not represent cooking pilaf from lamb without adding powder from crocus. Many traditional dishes are prepared with the addition of this spice, as it enhances the taste of meat.

In European countries it is customary to add in the earA mixture of spices, in which the availability of saffron is mandatory. Traditional seafood sauce is also supplemented with such seasoning. The recipe for its preparation is kept by the culinary specialists of the whole world.

Finally

External signs of spices in some way helpsee their differences. However, it should be remembered that the characteristics discussed above are not complete indicators of the difference between these plants. How to distinguish saffron from turmeric? In fact, you can check the authenticity of the seasoning only in a specialized laboratory, where its chemical composition will be examined. To protect yourself from forgery, it is better to buy whole dried pistils of crocus flowers. At the same time, you must be extremely careful not to confuse them with the roots of the turmeric. Famous manufacturers should always have a quality label on the package. Quality saffron is characterized by a small packaging and a decent price.