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Like turmeric, the spice in golden milk, saffron has been used in Ayurvedic medicine for thousands of years in India. It’s also commonly used in dishes like paella to provide a golden color and an earthy, sweet flavor. It makes dishes pretty… it’s pleasant tasting… and adding it to your food may help you fight cancer.
A team of scientists from the United Arab Emirates University tested the effects of 75 milligrams per kilogram (mg/kg), 150 mg/kg and 300 mg/kg of saffron on rodents that had carcinogen-induced liver lesions.
The researchers observed that all doses were effective in reducing the number of liver nodules, but mice that received the highest amount of the spice exhibited a complete cessation of nodule formation.
But that’s not all…
According to EHO contributor, Dr. Mark Wiley, “Saffron contains antioxidants, essential volatile oils, carotenoids, copper, zinc, magnesium, calcium potassium, selenium, Vitamins A, C, B, folic acid and niacin. This combination of essential components, vitamins and minerals makes it effective in acting as an antiseptic, antidepressant, antioxidant and anti-spasmodic. Saffron also supports digestion, red blood cell production, heart rate and healthy blood pressure. It is believed to help control cholesterol and triglycerides while lowering the risk of cancer.”
That’s certainly promising — and this is certainly delicious: Saffron sauce. It’s commonly made with fish stock and is great on your favorite fish. But you can also substitute chicken broth and it’s just as good on chicken.
To read more about the amazing benefits of saffron, click here.
In the kitchen with Kelley: Saffron sauce for fish or chicken
- 2 large pinches saffron
- ½ cup dry white wine
- 2 to 3 teaspoons canola oil
- ½ cup finely minced shallots
- 1 cup fish stock or chicken broth
- 1 cup heavy cream
- Sea salt, to taste
- Lemon juice, to taste
- Crumble the saffron and add it to the wine to steep until the wine changes color.
- Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened. Add the wine (with saffron) and bring to a boil and cook until the skillet is almost dry, about 3 minutes.
- Add the fish stock or chicken broth; bring to a boil and cook until reduced by about half, about 6 minutes.
- Pour the mixture through a strainer into a bowl, pressing on the solids. Discard the solids and return the liquid to the skillet.
- Add the cream, bring to a boil and reduce until the sauce reaches desired consistency. Add salt and lemon to taste.
3.5.3208
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