35 Edible Foods That Cause Only One Question: How Did Our Ancestors Know It Was Edible?
Nowadays, people are well aware of what and how to eat, what food is healthy, which is a rare delicacy. Restaurateurs go off their feet to surprise their sophisticated and demanding customers with new combinations of tastes. But it was not always so. Our ancestors made fundamental discoveries when they found a new way of cooking or found out which fruits are edible and can kill.
Unique and strange products that we eat
We at Bemorepanda have selected unique and strange products that are now well known to everyone. But how did people learn about their properties for the first time? How could one guess what to do with coffee beans, that honey is edible, and poisonous fish can be eaten? Internet users tried to answer these and other questions, and we share their answers with you. How do you think our ancestors learned about edible products? Share your opinion in the comments.
Someone looked at the mucous contents of an accidentally broken shell, and suddenly a bright thought came to his mind: “Let me taste this rubbish! ... Look, it's not bad! — youdontknowme6 / Reddit
What genius managed to pull off an experiment with coffee beans? After all, they first need to be fried. And then to realize that they can be ground ... Still tasteless. What if you add some water and boil it? Well, that's already something! This is how our ancestors came up with coffee in the morning! — OriginallyFromNYC / Reddit
Only a tiny part of this fish of the pufferfish family is edible, and the rest of the features are deadly poisonous! So how did the first gourmets of humanity know which piece of fish was edible? They probably cried and injected themselves, but ... they continued the experiments! — Michael_Stone_UDA / Reddit
Most likely, the fisherman who caught such a lobster decided and took a chance: “Well, he looks terrible with these claws of his. Let me try and see how it tastes...” — quoted / Reddit.
5. Gympie Gympie
The Gympie Gympie tree, or stinging tree, grows in Australia. It is also known as the suicide plant because its burn is so painful that local sources have reported that people and animals have even committed suicide to avoid the pain. This pain can last for weeks, months, or even years.
Stinging tiny hairs cover the entire plant, but someone (perhaps a smart native) discovered that if each hair was carefully removed from a mulberry-sized fruit, it was quite edible! Imagine how much people worked to ensure that the fruit could be eaten! — __hey__its__me__ / Reddit
6. Chili pepper
Imagine that you find this bright pepper pod, bite it with an appetite ... and feel that a volcano has flared up in your mouth! But this does not stop you, and you decide he is perfect! You start adding it to your dishes like a spice. -Edgar- / Reddit
All the sky stars must converge so that someone would be the first to suddenly think of combining the ingredients and baking bread! He took flour and yeast from somewhere, got salt - and here you are not a cake, but a loaf! spheroid / Reddit
When you meet a swarm of aggressive wild bees in the forest, which are so easy to anger, it will forever discourage you from climbing into their hollow. But someone took a chance and climbed in, giving humanity sweet fragrant amber honey! Thank him very much! — coconut-greek-yogurt / Reddit
People have always picked mushrooms. But how can you tell what is edible from what is not? No way - only guided by bitter experience. Take some pretty mushrooms, eat them raw, or even cook them, and you'll die. But if you boil them 3-5 times, everything will be in order! — anon/Reddit
The French must have been omnivores or very hungry since it occurred to them to collect slugs and cook hearty dishes from them! Not only that, but they also declared them a delicacy! — anon/Reddit
An exotic root crop from the South American continent is like our potato. It is common in hot countries, just like our potatoes. There is the same side dish, and they make flour from it.
But cassava is poisonous unless it is peeled and thoroughly cooked. If eaten raw or improperly cooked, one of its chemical components will be attacked by human digestive enzymes and release the deadly poison cyanide. Just two cassava roots can contain a lethal dose. But one ancient Indian from Peru or Bolivia still figured out how to cook cassava properly! — Nuovo/Reddit
Castoreum, or beaver stream, is a sweet-tasting exudate released from the glands of the beaver, with which the animal marks territory. It has a powerful creosote odor and is used as an odor fixative in perfumery. And it is also used by some culinary specialists (though secretly).
For example, Blue moon contains the secret ingredient that gives Blue Moon its vanilla and berry flavors - gourmets suspect the product is spiced with castoreum. Who came up with the idea to add this “beautiful smell” to food? — BCProgramming / Reddit
13. Yogurt and cheese
At first, people drank fresh milk directly from under the cow. But they wanted to save some for later, and that's how sour cream, butter, cheese, and yogurt were born. Or maybe everything is more straightforward - the products turned sour, and I had to strain my brains and prepare fermented milk products. — NCCAM/Reddit
14. Blue cheese
The first one who declared it a cool delicacy, most likely, got hungry and went to the pantry for cheese. There he saw that the cheese was covered with mold, absolutely all! “So what? I’ll eat it anyway,” the gourmet decided and ate it. And so as not to point fingers at him, he declared moldy cheese the most expensive and best. — chayne108 / Reddit
This Viking dish is, in fact, rotten and then dried shark meat. Shark meat is unsuitable for food, but the ancient Icelanders were not at a loss and came up with a way to cook it - do not throw away the caught fish!
The Greenland shark is gutted and decapitated, then placed in a shallow hole, covered with sand and gravel, and pressed down with rocks to drain the liquid. So the shark is fermented for as long as 6-12 weeks, after which the carcass is cut into strips and hung to dry for several months. The crust on the meat is removed and then cut into small pieces and served. — msvivica / Reddit
The plant, which lives in the southern United States, has edible leaves. Well, how edible? Eating them raw will make you sick or even die, as the whole plant contains a neurotoxin that causes respiratory paralysis. The toxin will still kill you if you boil or fry the leaves.
How can this be edible? The Indians found the recipe! If you boil three times, drain the water three times, and only then fry the leaves, then perhaps you will eat and stay alive! — Kulladar / Reddit.
17. Maple Syrup
It was invented where a lot of maples grow - in Canada. A curious mind suggested: "Let's poke a hole in this tree, collect the juice, boil it for three days and see what happens!" — lovelyb1ch66 / Reddit.
It's just a cereal that grew itself and did not touch anyone. But a wise guy looked at a bunch of thick grass and thought: “Let me take these spikelets and dry them, break them, then polish them and cook them. Let's see what happens!" And the result was a lumpy and tasteless mess that has been feeding countries such as China and Indonesia for millennia. — snortypuff / Reddit
Walking along the coast of the Mediterranean Sea, the first connoisseur of artichokes was very interested in the weed - prickly purple thistle: “What a wonderful plant! I’ll take it and start growing it, so it later becomes a gourmet delicacy!” — Sidmesh / Reddit.
A prickly and smelly fruit that is difficult to open. But, oddly enough, it has a very delicate vanilla taste. Someone hungry ate it for the first time, holding his nose with his fingers! — yirao / Reddit
The cactus, known to us as prickly pear, whose fruit has been a staple food in Mexico for thousands of years. They still eat it now, cutting off the thorns - it tastes like green beans, and the texture is tender, crispy, and juicy. The first gourmets did not see that the cactus pads were covered with sharp thorns. "It's nothing! I bet this cactus tastes amazing!” — ThePeasantKingM / Reddit.
It is now truffles served in Michelin-starred restaurants for big money, and the first person who appreciated them most likely herded pigs in an oak grove. “What is it that my piglet is rummaging under a tree and eating with appetite? It must taste damn good if pigs eat it!” — anon/Reddit.
Having tried cranberries directly from the bush, you can wrinkle - the berries are tart, sour and bitter. But someone did not look at it and began to use cranberries in pastries and salads - and it went! Yummy, what else to look for? — ctophermh89 / Reddit
How can one recognize the current favorite and leader in cooking in this nodule with a terrible smell and tears when cut? No way! But it occurred to someone to dig, remove the husk, chop, and put the onion in the stew. — dogsolitude_uk / Reddit
A true genius has created this sweet masterpiece from bitter cocoa beans! But how did he know? — Skitzcordova / Reddit
Fish in lye is another strange Scandinavian masterpiece. First, you go to the fish store. Then you leave it hanging on a stick for a few months to dry. Then put in water for a couple of days. Then you put it in lye water for a couple more days. And at the end, you put it back in clean water, cook, and eat. Why so much work to spoil the fish? — anon/Reddit
Five points to the one who first thought of rolling out the dough thinly, then cutting it into long strips. It turns out delicious! buzzbuzzwakeup / Reddit
28. Sea urchin
The first person to taste a sea urchin most likely dived into the depths of the sea and suddenly saw ugly prickly lumps at the bottom. "Remove anyway!" thought the diver, piercing all his hands. — Miryam / Reddit
29. Palm's heart
“Something this year is a crop failure of coconuts! Let's eat the whole coconut tree! No, only the core is better, and we will throw everything else away! — Cracked_Emerald / Reddit
You can't eat them straight from the tree. But how hungry you must be to figure out how to grind acorns into powder or leach tannins three times! And then they can make flour or "coffee." — mobiusteph/Reddit
31. Aki fruit
Even though most of this fruit is poisonous, it is still eaten. In Jamaica, aka is considered the national fruit and delicacy. They do not cook poisonous seeds but fresh hard peel. How was anyone able to figure this out in the first place? Xero-theory / Reddit
It is hard to believe, but there used to be so many sturgeon, beluga, and stellate sturgeon that caviar was the food of poor fishermen. Once upon a time, they walked knee-deep on it ... - jack28415 / Reddit
33. Guinness, cola, or any black drink
How did these drinks become popular? They were created by accident, and the sales went: “Look, this is not so bad for our business!” — Zeruvi/Reddit.
They are so tasteless on the tree that someone decided to pickle them: maybe at least they can be eaten like that? Or crush and get oil? This ancient Greek was a genius. — _thatsmeinthecorner_ / Reddit
How did people know that only a certain part of the pufferfish is not poisonous if cut properly? — SuccessfulFailure9 / Reddit
Who among us would refuse practical advice that is sometimes so necessary? Probably only the one who knows everything in the world and does not need hints, but there are probably only a few such people. Therefore, we want to share with you culinary life hacks that will surely come in handy if you decide to conjure in the kitchen.
Recommendations for rolling stuffed pita bread that you can fry and get yummy
If you have a man-shaped cookie cutter, then you also have a deer cookie cutter. Amazing, isn't it? Take a look at the photos below to understand how it works.
Use an apple slicer to cook chips
You can make grilled cheese in a waffle iron
Two frozen pizzas and one baking sheet? Not a problem!
Store grapes in the freezer to use as ice cubes in your wine. And when you're done drinking, you can eat wine grapes.
Just look at this!
When you've finished with a can of mustard, don't throw it away, but make a delicious salad dressing with just 4 ingredients: leftover mustard, apple bite, butter and jam (or berry mixture)
- In a mustard jar, add 15 ml of jam (preferably from sour berries).
- Fill the jar 25% with apple cider vinegar.
- And 75% vegetable oil.
- Close the jar with a lid and shake vigorously for 30 seconds.
- Enjoy the delicious dressing that can be kept in the refrigerator for up to 3 weeks!
If you really feel like making a homemade hot dog but don't have buns, baked potatoes can be a great alternative.
Empty ketchup bottles make great batter dispensers
Grind some white rice in the grinder to remove odors.
If you want your French toast to have a delicious golden crust, add a little brown sugar to the egg before dipping the bread in this mixture.
In the event that you like grilled fish, but you do not want to suffer, cleaning the grill, just make a lemon "pillow" by placing the fish on it
The case when the lid is too small for the pan
Use a spoon to secure the strainer
If you prefer to cook rice in bags, then this life hack will tell you how to let the water drain.
Use parchment paper to keep the meat from sliding out when you beat it
Cooking meatballs? Lubricate your hands liberally with oil. The meat will not stick to your hands, and you will get a smooth, uniform meatball texture
If you need to cook perfectly shaped scrambled eggs, then use onion rings
Nowadays, people have become more conscious about cooking. Now in the first place is not the nutritional value, but the taste and aroma of the dish. Of course, this added more hassle! But progress does not stand still, and people come up with more and more ideas on how to simplify the cooking process.
Working life hacks in the kitchen that will improve the taste of dishes
In the kitchen, we sometimes encounter things that cause us certain difficulties. For example, you need breadcrumbs, but as luck would have it, they ran out. Or you want the chicken to be crispy, but it turns out soft. What to do? In such cases, the food hacks subreddit comes to the rescue, where culinary tricks that users share are collected. Thanks to these tricks, you will not only cope with the problem that has arisen, but also learn how to cook in such a way that everyone will just gasp after tasting your treat.
1. When baking cookies, try using vanilla pudding mix instead of half the added sugar
It will keep the cookies soft for a few days longer and help the cookies look like a biscuit.
2. When making macaroni and cheese, add some mustard
The taste will be barely noticeable, but at the same time it will add a delicious aroma and a new flavor to the dish. You can use French mustard or mustard powder.
3. The secret to deliciously cooked frozen food is in the deep fryer.
Fry, for example, frozen potatoes until crispy, and you will be satisfied with the result.
4. To get as much juice from a lemon as possible, you need to heat it in the microwave for literally 20 seconds.
Then you can squeeze it much easier and get lemon juice.
5. Instead of sautéing mushrooms in vegetable oil or butter, try sautéing them in a dry frying pan.
Thus, the moisture from the mushrooms comes out faster, and they become brown.
6. Give stale bread a second wind
Rinse it under water, and then bake it at 150 ° C in the oven for 10 minutes. The oven will steam the bread, this will give it softness.
7. If you decide to cook something from puff pastry, then freeze the auxiliary ingredients: grated butter, flour and even a mixer bowl
This will give you the best results.
8. To save time when preparing dishes for which you need to boil the sauce, prepare the sauce in advance in large quantities, pour into portions and freeze it
9. Instead of regular sugar, use cane sugar - it has a richer and nuttier flavor that will make your baked goods better.
10. When making an omelet, quiche, or even frittata, add a dash of mayonnaise to beaten eggs to make them lighter and fluffier.
11. Original popcorn recipe: Take instant noodle spices, mix them with melted butter and add to popcorn
The taste will be better than in the cinema!
12. Make an interesting vegetable topping
Brown the butter in a pan, add breadcrumbs and nutmeg to it. And then add the resulting mixture to fried broccoli, sweet potatoes or Brussels sprouts.
13. Try adding some mayonnaise to the biscuit dough, it will make the taste softer
Mayonnaise is mostly eggs and butter, so don't be surprised by this suggestion.
14. When making fried cheese toast, brush the bread with salad dressing
Most people make this with mayonnaise, but the dressing works best - just drizzle it over the toast.
15. If you decide to cook a dish that should end up with a crispy crust in a slow cooker, then cover the lid with a paper towel
This will rid the food of excess moisture and eliminate condensation.
16. Use instant puree if you feel your soup or sauce is too thin.
Thanks to this trick, you can save the dish, even if you realize the mistake too late.
17. When breading meat products, use mayonnaise instead of eggs
18. You can fry eggs in a deep fryer without water!
Set the temperature to 130 ° C, put the eggs in a bowl and boil them. Boil 10 minutes for soft-boiled eggs, 15 minutes for hard-boiled eggs.
19. Foods like spaghetti, potatoes, or quinoa taste better when boiled in broth.
20. If you want to make a crispy crust for an open pie, then I advise you to use crushed shortbread cookies mixed with butter
21. For the softest, creamiest mashed potatoes, use egg instead of cream and butter
In warm mashed potatoes, the egg will cook and be safe to eat.
22. Instead of adding salt to your pasta, add a cube of chicken broth to it.
This way you make the taste more interesting with just one ingredient.
23. Want to make the best Caesar salad ever?
Then use fish sauce instead of anchovy sauce as it has a more subdued flavor but still provides the right level of salt.
24. Adding extra egg yolk makes pastries more fluffy and has the effect of preserving softness for several days.
25. To make homemade whipped cream, you only need a glass jar and the heaviest cream
Pour a small amount of cream into a jar, close the lid and shake-shake-shake! Seconds 20.
26. When in doubt about the correct spices for meat, then use seasoning for tacos
It is the perfect accompaniment to chicken, pork and any other type of meat!
27. Add some vanilla extract and cinnamon to pancake or waffle batter
This will give the taste a sweeter and richer hue.
28. When baking something like carrot cake or zucchini bread, replace half of the added butter with unsweetened applesauce.
It keeps the bread very moist and does not change its taste.
29. To add flavor to savory dishes like fried rice, mushrooms, or salmon, add oil mixed with soy sauce.
30. Add a little orange juice to the dough for baking - sourness will add brightness, make the taste more spicy
Suitable, for example, for pumpkin bread, banana bread or cranberry muffins.
31. For better frying potatoes, before cooking, dip them in ice water and dry them with a paper towel.
32. Do you cry while cutting onions? Solution found! Lubricate the cutting board with lemon or lime juice to help neutralize the fumes that come from slicing
33. To keep macaroni and cheese soft and creamy even after it has cooled, add cream cheese to the regular one!
34. You will be surprised to know that you only need one ingredient to make delicious homemade ice cream.
Freeze the bananas, and then grind them in a blender so that there are no lumps left. If possible, add cinnamon, chocolate chips.
35. When frying bacon, add some water - water reduces splattering of fat and makes the bacon crispy
36. If spices are important to you when cooking, then fry them in a pan before use - this way they will become more fragrant
37. Green onions (or other greens) will look more interesting on the table if cut with scissors with a decorative edge.
38. You can easily make sorbet from canned fruit.
Take a jar of fruit in light syrup, such as peaches or pineapples. Freeze it overnight, in the morning transfer the entire contents of the jar to a blender and beat. — Maxxters
39. Turn cake mix into homemade cake
To do this, you need to replace a few simple ingredients. Use real butter instead of margarine, milk instead of water, and add one extra egg. — jenipherocious
40. Add garlic to leftover bacon fat, let it steep, and then use it in cooking
It's especially delicious with hasselback potatoes. — MooseGoneApe
41. Use disposable chopsticks to keep your bag of chips closed when you run out of storage clips.
42. Make Crispy Fried Chicken with Baking Powder
To do this, rub the chicken skin with a mixture of baking soda, salt, black pepper and cayenne pepper and leave in the refrigerator overnight before frying. — gkaukola
43. Cook the Perfect Poached Eggs in Plastic Wrap
Break each individual egg into a plastic bag, tie up the bags and boil the eggs in boiling water right in the plastic bags. — Jesse Szewczyk
44. Use a cookie/ice cream scoop to portion and freeze tomato paste
You will have perfect portions when you need it. — AnUnrulyLlama
45. If you are filling cupcakes, donuts or other baked goods, use a medical syringe without a needle.
It's more precise, neater and easier than using pastry bags." — Thea_From_Juilliard
46. Place an ice cube on the leftover food you're reheating in the microwave to add moisture while reheating.
The ice won't melt, but it will steam your food. This is especially useful for rice. — NeverSeenAMoose
47. Grill the cheese in a waffle iron. The holes make it perfect for dipping into tomato soup— gooberdawg
48. If you run out of breadcrumbs, just toast and grate a slice of bread— gooberdawg
49. Use an apple corer to make fried potatoes
It will not only turn out beautiful, but also become very crispy. — craftyholic
50. Make quesadillas in the toaster by folding cheese into tortillas and placing them in the toaster - octoberalways
For a long time, going to the grocery supermarket has become a routine and even something more than just buying food. Often we run into the store just to stare, to pass the time in the hope of finding something tasty. That is why most often our grocery basket is littered with goods bought spontaneously.
Not a couple: which fruits and vegetables should not be stored together.
For example, putting various fruits and vegetables in a cart, we put everything in the refrigerator when we return home, without thinking about the correct storage of them, hoping to eat the purchased products within a few days. But in the end, many goods are either rotten or taste bad. Why is this happening? Few people know, but it turns out that many fruits and vegetables cannot be stored together.
Bemorepanda figured out which foods should be stored separately so as not to end up throwing half of them in the trash later, which foods should be safely stored outside the refrigerator. You will learn how to improve the taste of food during storage, as well as what is needed to increase their shelf life.
Apples and carrots
Fruits and vegetables tend to release odors that are well absorbed by other foods, including absorbing each other's odors well. But there are also those who are superabsorbers.
A classic example is the smell of apples. When stored, apples give off a characteristic pungent odor that other fruits and vegetables can absorb. Especially carrots, which absorb the smells of other products well, including apples.
For this reason, experts advise keeping apples and carrots away from each other. By the way, cabbage, figs and onions also absorb the flavor of apples well. And remember, the closer fresh vegetables and fruits are to each other and the more enclosed the space where you store them, the more likely it is that the smells of the products will mix with each other.
Tip: Buy food storage containers and store vegetables and fruits in different containers.
Avocado and cucumber
Also, do not store avocados and cucumbers together. Reason: Avocado is a menopausal fruit (a fruit that is able to ripen after harvest). Cucumbers, on the other hand, are not able to become more mature after they have been removed from the garden.
Climacteric fruits after harvest, while continuing to ripen, will release a large amount of gaseous ethylene (saturated hydrocarbon C2H4). Non-climacteric fruits and vegetables emit very little (or no) ethylene gas, causing them to stop ripening after they are harvested.
If you store ethylene-releasing foods with ethylene-sensitive foods, the latter may become overripe, soft, and spoil more quickly. So if you put cucumbers and avocados together, there is a risk that the former will spoil quickly.
Instead, store avocados alone or alongside other menopausal fruits and vegetables (such as apples, tomatoes, cantaloupe, pears, and peaches). Store cucumbers with other non-menopausal vegetables and foods (such as leafy greens and root vegetables).
Tip: do not buy cucumbers in large quantities. Instead, buy something that you can realistically eat within a week. First, cucumbers bought at the grocery store usually didn't arrive on the counter straight from the garden and therefore may not be perfectly fresh. Secondly, they are often covered with a protective wax coating. If you keep them in the refrigerator for too long, they may spoil.
Climacteric fruits and vegetables should not be stored in the refrigerator. Otherwise, you will slow down their ripening process and spoil their taste.
Potato and onion
Potatoes and onions are best stored in a cool, dark place, but kept separate from each other because onions produce ethylene. The ethylene gas will quickly cause the potatoes to sprout.
In addition, potatoes can also absorb the odors of foods that are near them, including onions. While onions pair well with potatoes (in terms of flavor), storing them together can cause the potatoes to take on an onion flavor, which may not be desirable depending on what you intend to cook with them. The same goes for garlic.
To prolong the shelf life of potatoes, store them in a basket or open container and do not wash until just before cooking. Onions store onions in a cool, dark, well-ventilated place.
Tips:Place the onion in the refrigerator for at least 30 minutes before slicing it. So you protect yourself from "bitter" tears.
If you have extra onions after peeling and slicing, don't throw them away. Take a food storage container and put the onions in it, tightly closing the lid. This will protect other foods from the smell of onions.
Place some baking soda in the refrigerator to absorb the strong onion smell.
Tomatoes and bananas
Tomatoes and bananas have a lot in common: they are both ethylene-releasing menopausal fruits and are best stored on a countertop, kitchen counter, or windowsill at room temperature. So, can they be stored together then? Not so simple.
In fact, this pair of products cannot be stored together. The fact is that both fruits and vegetables that ripen quickly after harvest (for example, tomatoes, bananas, kiwi and melons) are best stored separately. If you keep them too close together, the high amount of ethylene they produce can cause them to ripen faster. And this means that vegetables and fruits can, quickly overripe, begin to rot (ferment).
Tip: Want to speed up the ripening process of a fruit or vegetable? In this case, if they release ethylene, store them next to each other. For example, this way you can speed up the ripening of a tomato. But do not miss the moment of full ripening, otherwise you will not have time to enjoy the aroma and taste of a ripe fruit.
Mushrooms and onions
White, yellow, and red onions and their cousin green onions have a very strong characteristic smell. Mushrooms, on the other hand, absorb water well, as well as odors. If you store mushrooms in the fruit and vegetable drawer along with onions, they will begin to absorb the onion smell. As a result, their taste will become like anything, but not mushrooms. However, they do not absorb the smell very quickly. Therefore, if you put onions with mushrooms together for one or two days, then they are unlikely to have time to absorb the onion flavor.
Tip: If you don't plan on using the mushrooms for five or more days, keep them away from onions (especially green ones) in a cardboard container or paper bag - mushrooms need a dry environment and these containers will absorb excess moisture.
If you store it in a plastic bag, then you will not get rid of excess moisture, because condensation will form inside, which the mushrooms will immediately absorb. The same goes for plastic or glass containers.
Bell pepper and fresh herbs
Bell peppers are a relatively satisfying vegetable that does not require much care during storage, and it can be safely thrown into the refrigerator without bothering. But if you do the same when storing fresh herbs, you'll be disappointed when it's time to take the herbs out of the fridge. Especially if you put heavy bell peppers or other vegetables / fruits on top of the greens.
Tip: Herbs, especially green ones [such as parsley, cilantro, or dill], are rather tricky foods that can quickly go bad if not stored properly. If you plan to use store-bought greens soon, cut off the bottom of the stems, remove any wilted or brown leaves, put everything in a jar with a little water at the bottom, and place the container in the refrigerator.
Not only will this keep the greens fresh and flavorful, but it will also prevent them from changing appearance or being crushed under heavier vegetables. For example, under bell pepper, which will easily flatten any greens, which can speed up the process of its decomposition.
The most expensive spice in the world is also one of the most useful and versatile in taste. It is self-sufficient, its rich tart and slightly burning intense taste is highly valued, and saffron also gives dishes a beautiful warm yellow color. What kind of spice is saffron - find out in our interesting facts.
Facts about Saffron
This spice is dried stigmas of flowers.
Saffron is made from a special kind of crocus. To get 1 kg of spice, you need to collect about 100,000 flowers, which are processed by hand and then dried over the fire or in braziers, where even one mistake will lead to loss of the crop. Such a laborious process makes it the most expensive spice in the world.
The highest quality and most delicious saffron is considered to be from Spain and then India. Crocus fields here are located in south-central Spain and in Kashmir. Less fragrant but inexpensive, is considered a spice from Iran, Pakistan, Italy and France.
Saffron is included in the recipes of all major growing regions - they cook paella, biryani, soups, stew meat, and poultry, and prepare curry with it.
Despite the mild aroma, it has a very intense taste. For one dish, you can take only 3-4 stigmas. The taste contains deep spicy overtones, and the aroma is vaguely reminiscent of laurel and flowers.
Saffron is an excellent natural preservative. Food prepared with it can be stored for a long time without refrigeration.
Saffron is a costly spice and is usually bought in grams. The price for one kg fluctuates, but usually, it is not less than a few hundred dollars.
The average price per gram starts from 6 dollars and depends on its quality and country of production.
With regards to the price per kilogram - you can find a spice at a price of around 205 dollars.
Where to add saffron
In ground form, it can be added during the cooking process, especially for stewing and boiling recipes.
Saffron stigmas need to be soaked before use. 3-6 stigmas should be poured with 20-30 ml of hot water or boiling water and let it brew for at least 5 minutes. Add orange concentrated liquid to the dish you are preparing.
The spice also has medicinal properties. In folk medicine, saffron has been used for many centuries, it is included in hundreds of recipes for treatments. The most distinguished are its disinfecting properties, a beneficial effect on the skin and the normalization of metabolic processes in the body.
Saffron can be found in dietary supplements - for example, iHerb sells vegetable capsules with the saffron extract.
According to the information from the manufacturer, the vegetarian dietary supplement increases energy and mental activity, supports the nervous system (which is important for perpetually twitchy office workers), improves mood and eliminates stress.
However, we remind you that dietary supplements are not a universal and individual thing, and it is better to consult a doctor before taking them.
What can replace saffron
There is a much cheaper analogue of saffron - turmeric. It is quite budgetary, is available in any grocery store and gives the dishes a pleasant tart flavor and beautiful color.
With regards to taste, it is better to combine turmeric with other spices for a richer taste of the dish. Alternatively, take a curry seasoning that contains turmeric and a mixture of other spices.
If you are looking for a substitute for saffron in paella or pastries, take turmeric - you will not lose.
The history of Saffron
This is the most aristocratic seasoning, which is often worth its weight in gold. However, saffron also has a hidden history. It has been used for centuries as a coloring agent, a luxurious self-tanner, and even as a serotonin stimulant. And this is true - all of the above refers to those very fragile reddish threads that are removed from the center of the purple crocus flower.
The origin of saffron is a mystery. Contradictory statements name various regions of a wide semi-desert belt as the original place of growth of this plant, ranging from Greece in the eastern Mediterranean to Central Asia. Today, the vast majority of saffron is still grown in this belt, with Iran being the largest producer in the world.
However, in the sixteenth and seventeenth centuries, the center of the "saffron universe" temporarily shifted from the sun-drenched Mediterranean to rainy, foggy England. One particular region of England has become world famous for its saffron. In fact, every autumn its entire territory was covered with a carpet of purple petals. This fame was so great that the local trading town of Cheping Walden was eventually renamed Saffron Walden.
However, by the beginning of the nineteenth century, the saffron fields in Britain were completely destroyed. Two hundred years later, the restless British geophysicist David Smale decided to try again to cultivate English saffron. Theatlantic.com correspondents met with him right in the field, located in one of the protected corners of Essex, to learn how saffron is grown, how it is harvested by hand and dried, as well as about the "battle" that Smale is leading to to revive the lost art of successfully growing saffron in the damp soils of England.
Smale also said that "crockers," as the locals called the saffron pickers, have to take breaks during packing to keep from laughing. "This plant has a special aroma," said Smale. scientific data, and an absolutely amazing story.
Saffron - How is it stored?
Saffron should be kept away from light and extreme temperatures, tightly closed, preferably in a glass container.
Saffron - How is it used?
As much as possible, add it towards the end of the preparation period to avoid destroying the flavor.
The smell of saffron brings fresh earth, accompanied by a pleasant and refreshing breeze. The stamens are wide at the base and sharp at the tip when dry.
Saffron - the intensity of the pigment
The International Organization for Standardization imposes parameters that measure the intensity of the filament pigment: the more intense, the more valuable. The value scale is worthy of consideration especially when counterfeiting methods are so vast.
Saffron consists of the three pistils of the crocus. They are delicate, similar to filaments, each 2.5 - 4 cm long. They have an intense reddish-orange color, which is uniform for good quality saffron. Saffron with white stripes or discolored spots is of inferior quality, and when white threads appear in the saffron powder, this is a sign of counterfeiting. The aroma is strong, similar to that of honey and the taste is strong, honey, slightly bitter.
The benefits of saffron
Saffron is the most expensive spice in the world, a kilogram costing around 4,000 euros. About 150,000 flowers are needed to collect a kilogram of dried saffron. Luxury spice contains iron, volatile oils, proteins, sodium, potassium, vitamins B1 and B2, phytohormones. Here are some of the benefits of saffron:
1. Destroys cancer cells
According to The Telegraph, several substances found naturally in saffron have anti-cancer properties - inhibiting the growth of cancer cells.
2. Inhibits fat deposits and lowers cholesterol
Curcumin can also stop the spread of fat cells in the body.
3. Helps the heart and neurons
Added to food, saffron has a tonic effect on the heart.
4. Prevents blindness in old age
Several studies have shown that saffron improves vision and prevents macular degeneration, the most common cause of blindness, especially in the elderly.
5. Treat depression
Saffron tea has long been used to treat depression.
6. Improves blood circulation and regenerates the skin
In Chinese medicine, saffron is used to improve blood circulation.
7. Helps digestion
Saffron infusion facilitates digestion and is a good natural remedy for those suffering from bloating or constipation.
8. Healing in erectile dysfunction
The Greeks and Arabs used saffron as an aphrodisiac because it has hormone-like properties.
9. Anti-drunk medicine
10-15 g of saffron pistils, soaked for 3-4 hours in alcohol (50 ml) and administered on an empty stomach before a party prevent the onset of drunkenness and can induce repulsion to alcohol abuse.
Do not consume more than two grams of saffron a day. Saffron can also cause abortion, so pregnant women should avoid it.
Each of us relates to coffee differently. Some brew coffee only on weekends and holidays. Someone cannot wake up without coffee and starts every morning with a cup of aromatic drink, while for others, coffee is a lifestyle, and they do not part with a glass of coffee all day long.
How to Choose The Best Coffee for Your Lifestyle and Preferences
The same kind of coffee can cause completely different feelings in two people: from delight to complete rejection. Each person has their taste preferences, habits, and sensitivities. For some, coffee must be vital. For some, it is light and with notes of honey, while others prefer a soft, balanced, and creamy taste. There can be a considerable number of requests, but, fortunately, there are so wide varieties of coffee and various mixtures that for everyone you can choose "your" coffee. So when selecting a combination, every nuance matters the type of coffee and its origin, the composition of the mix, the degree of roasting, and freshness. Knowing these features will help you better navigate the wide variety of blends in the future and find the proper coffee for you.
When choosing coffee, first of all, pay attention to the quality of the packaging.
For packaging their coffee, manufacturers use various materials: paper and plastic bags, foil, sealed packs with a valve, aluminum cans, and barrels.
Coffee in a paper bag cannot be stored for a long time. This type of packaging is not hermetic, and air quickly penetrates it, detrimental to coffee beans. After a few hours, the coffee will lose most of its aroma, and you won't be able to recognize its authentic taste.
Also, do not store coffee in a plastic bag. Light penetrating the package walls adversely affects the grains, changing their taste and aroma. In addition, coffee beans emit gases after roasting, and if they cannot get out of the package, the coffee will go wrong.
A tightly sealed bag with a valve is the most common type of packaging used by large manufacturers who monitor the quality of their products. This type of packaging protects coffee during transportation, does not allow air and light to penetrate inside the packaging, and excess gases escape through a special valve.
Only exclusive premium varieties are packed in aluminum cans and barrels. Canned blends have more protection than bags because the coffee is not subject to the physical impact of soft packs. Coffee in aluminum cans is costly.
Each mixture has an expiration date. The date can be written in paint or stamped into the pack. The date can be written in color or stamped into the box. Suppose the coffee is packed in a tight vacuum bag with a valve or aluminum can. In that case, the manufacturer guarantees the coffee will retain its taste and aroma throughout the shelf life.
Therefore, if the packaging has been broken or the expiration date has expired, do not hesitate to return the product to the seller. This coffee is not recommended to drink. Choose coffee in quality packaging.
10 best coffee brands you need to try
Big Island Coffee Roasters
The company's history began when the new owners renovated the ruined farm and started from scratch. Then they turned to un-studio with the task of developing a brand, including a logo, packaging design, and a company website, with a separate section of the online store.
Lavazza is not only excellent Italian coffee. This is Italian coffee culture in all manifestations. It is a never-ending story of quality, taste, and innovation. Lavazza is not limited to the Italian style of coffee making.
Bizzy Coffee is made for busy people, by busy people - bringing you the highest quality cold brew coffee to make sure it fits into your busy life! Whether brewing Bizzy Organic Cold Brew Coffee or making grounds for the at-home brewers, we take special care in every process, from sourcing the highest quality ingredients to roasting and brewing each batch with meticulous detail.
La Colombe Fair Trade and Organic certified La Colombe is easily one of our favorite coffee purveyors. They work closely with the farmers who supply the beans, ensuring workers are treated fairly throughout the harvesting process.
Intelligentsia is a specialty coffee pioneer, rising from humble Chicago roots to a company driven by curiosity, empowerment, and the never-ending quest for the most extraordinary coffee globally.
Green Mountain Coffee Roasters
With its innovative brewing technology, Keurig Green Mountain, Inc., a leader in specialty coffee, coffee makers, teas, and other beverages, has launched Green Mountain Coffee Organic—a new line of premium coffees that are both organic and Fair Trade Certified.
Melitta Colombian Supreme
It's a rich, full-bodied roast sourced from high-quality Arabica beans. To make this medium roast coffee, these beans are grown in the top coffee-producing regions of the globe. They're then batch roasted and ground down to create a pleasing, extra consistency that delivers a robust, full flavor. This different fine grind means that you can make a satisfying Melitta Coffee Colombian Supreme cup with 30 percent less coffee. As a result, you get to enjoy a smooth, delicious, and refreshing coffee. For best results, use this fine-grind coffee with Melitta coffee filters, which are available separately, to ensure each cup is as pure and flavorful as possible.
Death Wish Organic Whole Bean Coffee
Death Wish Coffee is here to fuel your passion—basic brews are not invited. The highest-quality arabica + robusta beans are roasted to bold, never-bitter perfection. The result? Coffee that naturally brews double the strength of the average cup.
Lavazza Espresso Italiano
Espresso Italiano is a 100% Arabica blend from Central and South America with highly aromatic notes, delicious flavor, and a rich body. The long-roasted coffee beans give it its distinctive Italian espresso taste.
Peet’s Coffee Big Bang
Peet's has incredibly fresh, high-quality coffee, and those new to the chain will recognize the superior quality on the first sip. It's no surprise that one of their top sellers is a single-origin coffee from Guatemala.
Are you a coffee lover? Try the 10 best coffee presented above
Choose the degree of roasting
Coffee beans are roasted to acquire a unique taste, which depends on the number of essential oils inside the bean (there are about 600 types) and the degree of their manifestation during the roasting process. In other words, the taste and aroma of the drink depend not only on the kind of coffee but also on the degree of roasting of the beans - this information is reflected on the packaging in the form of numbers - from 1 (weak roast) to 5 (strong roast). The choice, in this case, depends solely on taste preferences; however, pay attention to the date of roasting, remembering that roasted beans retain their aroma for a month, and the more time has passed from this moment, the more coffee loses its taste.
- Scandinavian (super-light) roasting gives the coffee tenderness and softness; the color of the beans is light brown, almost beige.
- American (medium) roast contributes to the appearance of a slight bitterness in the taste. The color of the beans is a rich brown. Still, this type of roast does not allow the manifestation of essential oils on the surface of the beans, so the taste and aroma are revealed only by a slight hint.
- Viennese roast - the beans darken and become shiny due to the manifestation of essential oils, and sweetish notes appear in the taste of coffee.
- French (strong) roasting gives the grains an intense chocolate color, and the taste acquires a pleasant bitterness and astringency.
- Italian (powerful) roasting is recognizable by black oily grains, and the drink acquires extraordinary expressiveness, velvety, and richness - this is a real bitter coffee in the classic version.
Ground or bean coffee
Since coffee begins to lose flavor immediately after grinding, it's best to buy whole coffee beans and grind them yourself before brewing - at least that's what fussy coffee drinkers do. If you prefer ground coffee, pay attention to the degree of grinding:
- Coarse grinding (the cheapest) lasts no more than 10 seconds, suitable for a piston coffee maker, and is infused up to 7 minutes.
- Medium grinding lasts up to 14 seconds, is suitable for any coffee makers and Turks, and infused up to 5 minutes.
- Fine grinding lasts 20 seconds, is designed for filter coffee makers, and infused for 3 minutes.
- Fine Espresso - This grind produces a coffee "ground" ideal for espresso coffee makers and Turkish coffee in a cezve.
- Unscrupulous manufacturers often dilute ground coffee with various mixtures that are easily detected at home - if you throw a pinch of coffee into a glass container with cold water. It turns brown. You have a fake that has nothing to do with real coffee.
Natural or flavored
The coffee departments offer a large selection of flavored coffees with hints of vanilla, Irish whiskey, orange, amaretto, and chocolate, but keep in mind that these are chemical and not natural additives. If you want to enjoy the real taste of coffee without extraneous notes, buy beans without additional aromatic "decor."
Winston Churchill said that coffee is a very personal drink, so, like good cognac, you should not drink it in giant mugs. And John Galsworthy believed that there are things that cannot be faithful - for example, coffee. However, if you belong to the category of gourmets who change coffee like gloves, treat each variety personally and do not neglect the quality. In this case, unearthly pleasure is guaranteed!