Know Some Spices,

Know Some Spices,
Saffron, Turmeric, Colorau, Paprika, Green Capers
SAFFRON
Saffron comes from Europe.
Saffron are dried stamens of a flower (crocus sativus), have a very dark orange coloration and a strong aroma.
Nice taste.
It is a very expensive ingredient. Gold price.
It is used worldwide in dishes of chicken, fish and other mainly crustaceans (paella) in Spain.
Here in Brazil only in Fine Hotels and Restaurants, and also for those who have the opportunity to buy.
TURMERIC
Turmeric is a root and ginger family, strong yellow color, a bit bitter taste, also known as saffron from India. It is sold in powder form and serves several dishes.
DO NOT CONFUSE CRYSTAL, WITH CROCUS, are two very different things. One is flower stamens the other is a root.
"As far as the saffron reference of the land" DOES NOT EXIST. "
Some people, for lack of knowledge, use in turmeric cooking and say that it is saffron from the earth. It is important for us to know the right ingredients we use.
COLORAU
Colorau is a crushed raw seed that is born in a shrub. When they are ripe it opens the hedgehogs full of strong red seeds.
In the past the paprika was used to replace the tomato that was very expensive. It is good for circulation.
Today not very used, because of allergies and also
Because it darkens the skin a lot.
PAPRIKA
Paprika powder, is made of red chili colored brick (reddish) soft sweet taste that goes up to the spicy.
Besides the bright red color leaves in the dishes a mysterious aroma.
Green Capers
Green caper is a very small aromatic floral bud half of an olive see, is used in pickled white vinegar - it is disgestive - antiscorbutic is a condiment to special for meats, cod and other fish, baked, boiled in cooked vegetable salad and salad Chickpeas.
The ripe fruits serve to put in curds or jellies. The mature caper also serves against snake bite. It's anti-rheumatic.
The bark of the tree and also the root are bitter diuretic tonic.
The new branches in the chemical laboratory, serves for acidity and alkalinity,