Spanish Saffron Blend

Cocina Del Mundo Herbs & Spices

Opening your eyes to the world's kitchen!

Armenian Currant Blend & Spanish Saffron Blend

Armenian Currant Blend-This blend was put together with one thing in mind, shellfish.  But by all means use it with rice, pasta, polenta, lamb, chicken, or vegetables.   Armenian Currant Blend combines pine nuts, currants, cumin, cinnamon, and sesame.

Spanish Saffron Blend-This blend was made using many of the traditional Spanish spices.  I wanted to make a blend with saffron that people could afford so I used Mexican saffron.  Good in tomato based products, with seafood, chicken, lamb, with pasta, rice, and couscous.

Armenian Currant Blend &

Spanish Saffron Blend

Spanish Saffron Blend

Spain's has many cultural influences and has led to a unique cuisine with literally thousands of recipes and flavors.

A modern Spanish cook couldn't do without potatoes, tomatoes, peppers or beans. Many of these ingredients arrived after the conquest of the new world. These are some of the primary influences that have differentiated Spanish cuisine from Mediterranean cuisine.

The essential ingredient for real Spanish cooking is olive oil. Spain produces 44% of the world's olives.

One popular custom when going out is to be served tapas with a drink . In some places, like Granada, tapas are given for free with a drink and have become very famous for that reason. It should be noted that almost every tapas bar serves something edible when a drink is ordered, without charge.

Another traditional favorite is the churro with a mug of thick hot chocolate to dip the churro in.

 

Saffron, the most expensive spice by weight, is native to Southwest Asia.  The spice is the stigmas of the crocus flower and is picked by hand.  Approximately 150 flowers yield 1 g of dry saffron threads; to produce 12 g of dried saffron.

 

In Spain the cuisine differs mostly by geography and the influences by the conquests of the country’s past.  Along the coasts seafood is more prevalent, while meat and beans are more common elsewhere. 

One of the most famous dishes is a seafood paella. 

 

Foods to eat with Spanish Saffron Blend:

Artichokes, beans, beef, beets, breads, carrots, celery, cheese, chicken or turkey, chili, chocolate, corn, cucumbers, duck, eggplant, eggs, fish, greens, ham, lamb, meatloaf, mushrooms, onions, parsnips, pasta, pears, peas, pork, potatoes, sweet potatoes, pumpkin, rice, salmon, seafood, soups and stews, spinach, squash, tomatoes, and vegetables.

Saffron Butter

1 tsp. Spanish Saffron Blend per stick of butter.  Use when sautéing shrimp or shellfish.  Add to rice; 1 tsp. for every 3 servings.  Put on potatoes and sweet potatoes.  Stir into stews before serving.

Paella

1 lb. uncooked mussels  

1 lb. shrimp

2  cloves garlic minced                     

1 c. onion, diced

1/4 c. olive oil                                

1 green bell pepper, diced

1 red bell pepper, diced

4  tomatoes diced                   

1 tsp. Spanish Saffron Blend

1 lb. peas                               

1 c. white wine

12  artichoke hearts quartered                 

2 c.  water or vegetable stock

1 1/2 c  brown rice  cooked    

-In sauté pan bring oil to medium heat, add garlic, onion, peppers, and tomato.  Sauté until onion starts to become translucent.  Add seafood, wine, and cover.  Cook for 5 minutes.        

Add to casserole dish, with peas, artichokes, and water, sprinkle Spanish Saffron Blend.  Bake uncovered at 350 degrees for 1 hour.  Stir in cooked rice at this point or serve on a bed of rice.

Saffron oil

1 tsp. Spanish Saffron Blend

1 tsp. minced garlic

1 c. olive oil or vegetable oil

Use as cooking oil, add 1/2 cup red wine for marinade.  Excellent on grilled meats and seafood.

Armenian Currant Blend

Armenia is a mountainous country between the Black Sea and the Caspian Sea, located in the Southern Caucasus. It shares borders with Turkey to the west and Georgia to the north.  Armenia is one of the oldest and most historic civilizations in the world with a rich cultural heritage.

Armenian cuisine has opened my eyes to many different food and spice combinations I had not thought of, but have adopted many ideas through them. 

Armenia is the cradle of civilization and many of my favorite recipes stem from their wonderful food.   Closely related to Eastern Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes. Throughout history, Armenian cuisine has had cultural exchange with  Greek, Persian, Turkish, and Arab neighbors.  I have become just as fascinated by Armenia as Turkey, Egypt, and Morocco.

 

The next time you make a loaf of bread in your bread machine try a tablespoon of this spice in the mix.  I enjoy this spice on noodles with fresh chopped tomatoes.

Food to eat with Armenian Currant Blend

Beans, beef, savory breads, carrots, cheese, chicken, eggplant, greens, meatloaf (lamb, pork, and beef), onions, pasta, rice, salads, seafood, soups, spinach, tomatoes, and vegetables.

 

Armenian Recipes

Midia Mussel Appetizer

3 lb Fresh mussels, scrubbed-beard removed and steamed for 10 minutes

4 c  Chopped onions

3/4 c  Olive oil

2 T. Armenian Currant Blend

2 c  Long grain rice cooked

-Mussels are best if fresh but we are in Iowa so please buy fresh frozen.  Ask your grocer about ship dates, freezing dates, or look on the package for see if it can tell you any of this information.  Fresh mussels are closed when you buy them.  If the mussel has opened prior to cooking the mussel is bad.  If the mussel does not open after cooking, the mussel is bad.

Steam mussels for 8 minutes, set aside.  In sauté pan add olive oil, put on medium to high heat, and then add onions when hot.  Sauté until onions are translucent, add spice, and mussels.  Cook 5 minutes covered.  Serve on a bed of rice.

Armenian Rice

4 T. butter

1 c. uncooked rice

2 oz small egg noodle

2 c. chicken stock

1 T. Armenian Currant Blend

Melt butter in large saucepan, add egg noodles and cook until browned.  Add rice, stir to coat with butter.  Cook on medium-high heat for 1 minute. Add chicken stock and Armenian Currant Blend, and then stir to mix.

Reduce heat, cover and cook for 25-30 minutes until rice is done.  Remove from heat and let stand, covered, for 5 minutes before serving.

Armenian Hummus

3 cups cooked or canned chick peas

1 cup olive oil

2 T lemon juice

1 T. roasted garlic

1 cup chopped onion

1 cup boiled potatoes chopped

2 T. Armenian Currant Blend

Sauté onion, garlic, and Armenian Currant blend for 8 minutes, stir remaining ingredients, and then cook for 5 minutes.  Remove from heat and let cool slightly.  Blend in food processor until smooth.  Add chopped fresh parsley before serving.  Best with pita.

 

Armenian Currant Blend

This blend can be ordered whole-as it is in this picture, or ground.

319-541-9566 cell

Home e-mail: kristinabeckons@aol.com

185 Hwy 965 NE Suite 3

North Liberty, Iowa 52317

Between Curves and Sheer Encounters in Liberty Plaza

 

Spanish Price: $4.00 cellophane packet