SAFFRON OR FOOD COLORING?
We have many questions about the difference between saffron and food coloring , in this post we clarify the differences since it is a topic of general interest because it directly affects what we eat or what we eat. it's the same as it's better to eat to maintain a good health.
The food coloring is a product widely used because the products in which they are used gain visual appeal, it is common to find it in industrial products, in the products where it has the most impact, without a doubt, it is in the aimed at children "sweets, snacks, etc." , we are talking about very cheap additives but in terms of maintaining good health they are not adequate, they do not have immediate effects, but with their habitual consumption in the long run they are potential agents for developing certain diseases that are not always attributed to food but that are really generated by bad eating habits.
It is understandable that one way or another, when we buy products in commercial lines, we are going to end up consuming these food colors, what is not so understandable is to consume them when we eat in our own house, it's like If we opened the windows on a cold and stormy day, we almost certainly had a cold, so Why use products that affect our health negatively? , as I say is not understood, especially when there are natural alternatives They also add more value to our stews.
The Saffron from Jiloca is the star alternative to the most used food coloring, gives a yellow color, gives an authentic flavor and a very interesting aroma.
The price of food coloring against saffron is usually the circumstance that makes the consumer decide on the bad product versus the good , it is true that the < strong> saffron natural first quality costs more than the chemical laboratory, but it is not true that saffron is "expensive", the amount that must be provided for each diner is 12 cents , if we think of a good seafood paella, any of the ingredients added by diners costs more than the saffron necessary to have a good result, and the resulting quality is much higher than a paella containing chemical coloring.
Food coloring in the market that makes rice yellow, there is only one, the bad one.
Types of saffron in the market there are many and it is convenient to stop for a second to assess whether the saffron we intend to buy is of quality or not, saffron can be found in powder or in strand , always pure is the best option, if it is offered mixed with other seasonings, or in other ways to cook it is necessary to suspect since it is very easy to find adulterations, the ground is very comfortable to use but it is very difficult to find quality saffron powder, so that it is of the best quality it must be freshly ground and this can only be offered by commercials that have a direct relationship with the producer that supplies the product.
In AragonGourmet saffron powder is offered that is milled before being shipped as your store is located in Monreal del Campo , door to door with the Azafranes Jiloca company that prepares the orders when they are requested.
Regarding the saffron in strand, it is the one that best stands the test of time, three years may pass and there is no loss of quality, and saffron may not contain floral remains or foreign bodies to the spice itself. , there are several qualities of saffron in thread, the best is that of a new saffron of last harvest, for each gram can cook 50 individual portions .
To know that a saffron in thread is of the best quality the first thing to consider is to see the saffron before buying it, there are formats in glass or boxes of methacrylate where the saffron is seen , at sight we can already see the color and the size of the strands , a saffron of the best quality has the three strands that are obtained from each flower together, they are thicker than those of low saffron quality and the strand cup also has a larger size than regular crocuses. Once it is ours, we can check the aroma it gives off, it must be intense but not strong, like a good perfume. Finally we can make the final test, the color that comes off, if the saffron is of good quality with only one strand in a glass of water will get an intense and orange color that will turn yellow with the cooking time, the a < strong> zafrÃ¡n bueno will not fire color immediately in a glass of cold water , it will take a few minutes, but this is a sign that it does not contain any type of added additive.
If the saffron is good but it is no longer or it is the last "new" vintage it is still quality in terms of flavor and aroma, but the coloring power will be a little diminished and the tone will no longer be intense yellow but a dull yellow.
is also a guarantee because it is a certifier with public character who carries out the controls, guarantees that the product is natural 100% without additives and also its origin. Yes it is true that it costs a little more for the issue of certification but it ensures a good result.
In Aragon Gourmet you can find the best saffron from Teruel EcolÃ³gico , it comes from the fields of Azafranes Jiloca in Monreal del Campo, a pioneer company in the ecological cultivation of saffron and that it has a rating of Outstanding under the Superior Taste Award seal in which 200 professionals, some with a Michelin star, do blind tasting to make the scores of the products.
In conclusion, there are no compelling reasons to use food coloring in our homes, we have within reach of all natural products that perform the same function without harming our health and that give an added value to the Enjoy our food, The best example is Saffron .