August Newsletter

August 1. 2009

Saffron a very exotic and expensive spice

The saffron plant is native to Asia Minor, where it has been cultivated for thousands of years. This very small plant was used in medicines, perfumes, dyes, as well as a food seasoning . It has been dated back as far as the old testament bibical days.

Widely used by the Assyrians, Greeks, Phoenicians, Romans,

Persians and other peoples of that day.

Now you might be asking what is saffron exactly?

and that is a good question.

Saffron is actually the stigmas of the crocus flower. Each purple crocus flower produces

three stigmas. These are picked and dried thus producing the reddish strands or

threads which is the spice. They usually bloom in the autumn.

It takes approximately 14,000 stigmas to produce only one ounce of saffron threads or about 70,000 crocus flowers to produce one pound of saffron. The saffron plants themselves are planted by hand. The saffron flowers and stigma threads are also picked and

harvested by hand. The process of harvesting this spice is usually a two to three week period, which is labor intensive and also explains why this is the

worlds most expensive spice on the market today.
To see a photo of a Saffron Crocus in bloom go to Trek Earth
http://www.trekearth.com/gallery/Europe/Italy/Abruzzo/LAquila/Rocca_di_Mezzo/photo612781.htm

The finest quality saffron comes from Spain, Kashmir and Iran. Although it is grown in other countries around the world such as Greece, Turkey, Italy, Morocco and India.

Spain is probably the largest exporter of this "Cadillac" of spices.

Some of the largest saffron importers are Germany, U.S.A., Switzerland, U.K.
There are varying degrees of saffron on the market today and they are usually graded according to laboratory measurements for characteristics such as crocin (colour), picrocrocin (taste), and safranal (fragrance) content. These will determine the grade and quality. Despite such attempts at quality control and standardization in today's market many growers do not recognize these types of test.

You will see that company's will sell a saffron thread mixture. This will usually mean that a high-grade say, Kashmiri saffron, is often sold mixed with a lesser grade say an, Iranian import, thus reducing the saffrons uniqueness. A pure Spanish or Mancha grade of Saffron is a good choice when shopping for the fine quality of saffron.

Saffron has a very unique aroma and flavor.

I have heard and read many different descriptions and I guess it is in the nose of the beholder, to coin a phrase. Anyway I will give you some idea here.

I would say that

saffron has a semi sweet woody aroma. Making it a very distinctive.

As for taste, well that too will be determined by the user.

I do find it to be a semi bitter sweet flavor that does enhance many different dishes.

It also blends well with a varied of spices such as:

garlic, thyme, onion powder, fennel, cardamom, lemon,

curry and pepper to mention a few.
There are several ways to prepare saffron for use from full strands, ground, to soaking them. This will depend greatly on the recipe you are preparing.

Lets look at some of these uses.
If you are planning to use saffron threads just as they are remember that a little goes a long way. The saffron flavor will be stronger the second day.

A pinch in soups, stews or rice is generally all that is needed for

excellent flavor and color.

Oh yes and the color produced once cooked is a nice shade of yellow.

You can also soak your saffron threads in a broth water or wine.

A good rule of thumb is approximately

5 teaspoons of liquid for every half teaspoon of saffron.

Mash the threads and form a thick paste . Then add the paste to your dish when ready. You should allow a minimum of 30 minute soaking to a maximum of 2 hours for best results.
If you use a powdered or mixed saffron seasoning

such as the one we offer remember that the saffron will not be as strong in this setting.

Also there will be other spices in the mix to lessen the effect of the saffron.

You should still be able to recognize the saffron flavor though.

Basil and Things is now carrying our very own special blend of Saffron Rice Seasoning.

We have combined a very unique flavor with a variety of spices.

We are offering this Seasoning in a 1 oz. bottle at this time.

We hope you will try our newest blend and find it to be very tasty.
http://BasilandThings.etsy.com

Saffron is excellent in seafood dishes as bouillabaisse, or marinade for fish.

Try it in risotto and other rice and pasta dishes.

Great in beef stew, soups, and broths.

Also excellent to add to your tomato based sauces.

Saffron is also used in bread and cake recipes too.

As I mentioned above Saffron does blends well with a wide range of spices
So let your imagination take hold an see what you may create

with the "most expensive spice in the world".

So until next month "Have Fun, Take Care, and Happy Cooking".
Rick and Kathy with Basil and Things

Is it Herb, Spice or Vegetable?

Hi everyone and Welcome to our July Issue.

This months topic is Herb, Spice or Vegetable and what gives them

their classification and distinction?

Generally a herb is the leaf part of the plant and is often used in a fresh state; such as: parsley, chives, sage, oregano, basil, coriander, thyme or rosemary to mention a few.
All of these can be purchased in a dried or dehydrated state but they are still considered an herb because they are the leafy part of the plant.

The other parts of the plant such as: Roots (ginger, turmeric or horseradish) Bark (cassia and cinnamon) Berries (peppercorns and allspice) Seeds ( cumin, fennel, sesame, dill just to name a few.) Buds (cloves and rose). Oh and lets not forget the most expensive spice known to man which is the stigma of a flower better known as (saffron). All of these mentioned above and many others that you find on your shelves todary are dried and then commonly known as a spice. This process does perserve the spice and gives it a much longer shelf life. Of coarse it should be stored in an air tight container and out of direct sunlight. If the spice has been sitting for a long time you will not detect it's aroma, because the aroma will be the first to go and also it's flavor will become very week.

Thats why we at Basil and Things always monitor our spice's shelve time frame.

Now some vegetables are kind of unique because they can play on either side of the fence. We're talking about vegetables such as: onions, garlic, fennel, peppers, beets, celery,

leeks (a cousin to the onion) spinach and tomatoes to mention the most common..

When these vegetables are served fresh they are considered as an herb in culinary cooking. Of coarse once they are processed ground, dried, roasted or dehydrated then they take on a whole new life and are known as a spice.

Now all of these that we have talked about are cultivated everywhere in the world. Generally in warmer climates, but the location of growth still plays no real part in their distinct classification. It boils down to how they are served, processed or prepared.

Herbs and spices are also classified from mild to hot.

Now I'm not going to get into all the different one's but just to give you an

idea on some of the more commonly used ones.
MILD: Coriander, fennel, poppy and sesame seeds, parsley, turmeric, paprika and chervil

MEDIUM or SWEET : Allspice, cinnamon, chives, nutmeg, rose,vanilla and aniseed.

STRONG or TANGY: Basil, dill, lemongrass, mint, marjoram, tarragon,

PUNGENT: Bay leaf, caraway, celery seed, cloves, cumin, garlic,ginger, and oregano.

HOT: Chili's ( cayenne or jalapeno pepper) horseradish, mustard, peppercorns.

Even though herbs and spices break down into these different categories each and everyone of them are still remarkable when used properly . Either direct or as a blend.

Basil and Things carries over 95 different herbs, spices and special blends some that can't be found in local stores. Freshness is key when using spices and we take great pride to ensure that your spice will always be fresh.

It is our hope that you are able to find the exact herb or spice needed for your cooking pleasure.
If you have any questions about any of our products please don't hesitate to drop us a line.

We are always glad and ready to hear from you.

Well until next month Take care, Happy Cooking and be safe.

Rick and Kathy with Basil and Things.
BasilandThings.etsy.com

stores.epier.com/BasilandThings

http://basilandthings.blogspot.com

June Newsletter

Well happy June to us all.

Volume 2

Now I don't know how it goes at your location but here it means it is time to

pull out the grill and start doing some great backyard cooking.
The concept of grilling food has been around well probably since the

cave man discovered fire and realized he could cook his

catch of the day and enjoy a hot meal.

But lets fast forward some and see how and where this style of cooking

found it's way into our lifestyles.
The best as I can tell it was the Spanish explorers

that first discovered this style of cooking. while exploring the islands.

They came across the locals using this style of cooking to eat

and preserve their meats, also the smoke made a great way to repel the flying insects .

The term originated from the Taino natives of the Caribbean islands.

Their word "barbacoa" is translated to mean "sacred fire pit".

As time does with all things the word slowly became barbecue around the late 1600's.
Of coarse today there is barbecue, barbeque, bar-b-q or my favorite bbq.

I think that sums it up and easy to spell.

Anyway either variation will work it's still all about great tasting food.
The barbecue as a social event became very popular during the late1800s,

when the United States also began building its national park system,

and Americans began socializing outdoors.

However, the barbecue, was also used for political campaigning too.

This dates back to our first president George Washington.

Candidates often held barbecues on the grounds of the county courthouse,

offering free food in return for an opportunity to share their political view

and ideas with the captured dining public.

Although barbecue was initially associated with poorer citizens,

as both a method of cooking and recreation.

It slowly spread to the middle and upper classes over time .

Today it continues to entice people's of all walks of life.

Especially in the southern US regions where grilling food is just a way of life.

Now it wasn't until the European settlers arrived in the New World with pigs,

chicken's and cattle that the open pit style of cooking took it's roots here.

Ribs, chicken, steaks ring a bell.... yes it does; but we're not there yet.
remember back then they didn't have refrigeration like we do today,

so their food had to either be eaten soon after the kill or to try and preserve it

either with winter snows, which was iffy or most used back then, the old smoke houses.

Looking at those options I don't think the open pit grill

was much about great tasting foods like today.

No just more about surviving.

Anyway that's a brief amount of background on the how, so lets talk about the what.

I'm not really sure who is credited for making the first modern style metal grill.

I believe that it was probably invented during the time of Henry Fords day

when production lines and industry was beginning to boom.
I do know that Ellsworth B. A. Zwoyer of Pennsylvania

patented a design for charcoal briquettes in 1897.

After World War One, the Zwoyer Fuel Company built

charcoal briquette manufacturing plants in the United States

with plants in Buffalo, NY and Fall River, MA.
Henry Ford created a briquette from wood scraps and sawdust from his car factory.

Then E.G. Kingsford bought Ford's briquette and placed it into commercial production,

and thus the charcoal grill was born.

Today we have charcoal briquettes, lump coal, which is actually pieces of hard wood

that has been charred, gas or electric style grills.

You can find them from very portable to major size appliances.

They are priced from $20.00 on up, and can be purchased from your dollar store,

local hardware and department stores as well as speciality stores.

Now with a market targeting that many places and people

you know outside grilling must be serious business.
I know there is an outside chef in every home and that's a good thing

heck that's what America was built on.

As for us here at Basil and Things

we just want to let you know that we have a wide range of spices

that are perfect for any type of outside cooking your into.
From our Mesquite, Steak Seasoning, Blackened, or our Charbroiled

and specially blended rubs just to mention a few.

I'm sure we have the perfect seasoning for you .
So take a few minutes and look us up and let us know how we can help.
We hope everyone has a great backyard grilling time this season.

Here are some Grilling Tips for a successful cookout

When you are cooking on a grill you want to have a high heat,

first to kill off any gems that may be on the grill itself

and second to ensure that the food will be cooked thoroughly.

This will also require a frequent turning as not to burn or char the outside.
Start grilling when you meats are completely thawed

or near room temperature. This gives a more even cooking effect.

Rub your meats with a little olive oil

or oil of your choosing then apply your spices to the outside.

Use the back of a spoon or brush to spread them evenly on the surface.

This also keeps your meats from sticking to a hot grill.

Very helpful when cooking fish or seafood.

If you are using a gas or electric grill you can add that smokey flavor to any meat,

by adding a little liquid smoke flavoring to your sauce

or brush it directly on the meat while cooking.

If your cooking with charcoal then this step in not necessary.

You should not brush on tomato based barbecue sauces on the meat

until just before it is ready to come off the grill.

The high sugar content of these sauces along with the tomato base tends to scorch

if exposed long to heat causing a crunchy black outside

and giving a poor appearance and flavor.

Some meats with a higher grease content such as hamburger will start flaming up,

it produces a flame broiled flavor which I like.

The trick here is to let the grease burn off but turn them

constantly so not burn the meat.

Make sure you have the proper barbecue tools to aid in your cooking adventures.

Being prepared is always a good thing.

Have fun and we'll see you next month

Hello and Welcome to our Monthly Newsletter.

This month the subject is

Cayenne Pepper

Basil and Things is committed to making our friends and clients aware of the many different uses and positive aspects that our spices can provide for you and your family. We hope you will find it enjoyable as well as knowledgeable along the way.

This month we are talking Cayenne Pepper....... You know the orangey red stuff.

HOT Hmmmm...

These tiny but potent fruits are of the Chile family and contain the ingredient known as Capsicum. This is the oil that also produces it's heat factor and is also used in modern day pepper spray. This plant is believed to have come from Central, and South America as well as the West Indies.

It made it's way to the good old USA quite some time ago by Spanish Explorers who were in fact seeking out black pepper ..... Not really sure how that worked out but never the less we are blessed by their efforts. It is said that the pepper plant received it's name from the city of Cayenne which was actually a French Guiana an overseas department located on the northern coast of South America.

Now cayenne is not really known for it's aroma but more for it's spicy style and heat factor. When the peppers are dried and ground to a powder form they are usually blended to create that orange to red color as well as it's heat level. Almost all Cayenne pepper that is sold in the grocery store has a heat rating of 40. Heat rating ranges from 0 - 100 the higher the number the hotter it is. All pepper has a heat factor even your common black pepper it just is usually not posted on lower rated peppers. Cayenne Pepper also has a medicinal side that many folks don't think about why BECAUSE IT IS ALL SO HOT ???

Seriously though it is an excellent source of vitamin A, C, B complex, calcium and potassium and contains antioxidants. This is good in promoting good blood flow, our digestive tract and is also used in many pain relievers on the market today just to mention a few.. There is a wealth of info pertaining to this subject online and if you have the time here is a site I find very informative. http://www.earthclinic.com/Remedies/cayenne.html

Ok so we know that cayenne pepper is on the hotter side of life

so what in the world do we use it in..... ???

Well the truth is it is used in many different recipes around the world. Mexican, Asian, and Indian dishes are at the top but it can be used in many different applications. A good rule of thumb to follow is use or add it sparingly with your recipes to achieve your desired taste. Many Cajun and creole recipes use cayenne as well. It can be added to dips, sausage, hot sauces, tacos, stir fry, scrambled eggs, noodle or potato dishes, grilled meats, poultry or seafood. Cayenne also blends well with other spices. Now if you are into creating your own rubs or special blends and need that element of heat for that extra kick then this is the spice to use.. So if Cayenne Pepper has been something you weren't sure about hey just pick up a bottle and let your adventurous side out.

You just might find it to be fun and exciting

and get some new compliments on some old recipes.

We offer three different Cayenne Pepper's at both our stores. Cayenne #40, #60, and #90.

The #90 is listed in our new 1 oz. bottle and in our 2 oz. bottles we offer #40, #60 and #90

for those of you that are old pro's with the stuff.

If you have any questions please feel free to ask we always enjoy hearing from you.

Here's a recipe for you to try.

Take a fillet of Maui Maui cut away the skin.
Coat the fish with olive oil not to heavy.
Season with garlic salt, onion powder, parsley flakes and Cayenne #40 sparingly.

( for those of you that like it hot try our # 60 or # 90.)
Place on the grill , about half way through the cooking period add just a little bit of wood chips for a nice hint of smoke flavor.
When the fish is done serve up with your favorite side dishes and enjoy..
So take care, happy cooking and we'll see you next month.
Rick and Kathy owners of Basil and Things

stores.epier.com/BasilandThings

BasilandThings.etsy.com