What is dried fruit?
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
Consumption of dried fruit
Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples ,… These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwi fruit and pineapple are most often candied fruit.
Is Dried Fruit Healthy as Fresh Fruit?
Both fresh and dried fruit can be worked into a healthy eating plan.With fresh fruits, you get more vitamin C and some of the B vitamins like thiamin, versus dried fruits. Another bonus: fresh fruit contains water, making it more hydrating and filling than dried varieties.
When is The Best Time to Eat Dried Fruit?
Have you ever wondered, “is dried fruit healthy to eat during the summer?” It is, but consuming dried fruits during the cold winter months may be more practical. Fresh fruit is less available during this time, making dried fruit a healthy alternative. Most dried fruit has comparable nutrients to fresh fruit (except it’s lower in vitamins C and some of the Bs.)
Is Dried Fruit Healthy for Diabetics?
While diabetics can eat dried fruit, they should avoid those made with added sugar. Practicing portion control is also a must to help maintain healthy blood sugar levels. Consuming two to three tablespoon servings and says it’s helpful to combine them with a source of protein such as nuts to help control blood sugar levels.
What is Honey?
Honey is a sweet liquid made by bees using the nectar from flowers. It is graded by color, with the clear, golden amber honey often fetching a higher retail price than the darker varieties.
Fast facts on HONEY
Honey is linked to wound-healing properties and antibacterial action. It has been used in medicine for over 5,000 years. Honey can replace sugar in meals, providing a healthier option. However, they can also add browning and excess moisture to a dish. Do not give honey to children under 12 months old.
What Is Saffron?
Saffron is harvested from Crocus sativus, a flower better known as the “saffron crocus.” Each bloom from this crocus produces three yellow styles, each of which ends with a crimson-red stigma. The combination of golden style and crimson stigma constitute what we know as a saffron thread. These threads are plucked by hand and dried, resulting in a fragrant, beautiful spice that is prized the world over.
How to use Saffron?
Crush and soak the threads. The process of crushing and soaking saffron releases the maximum amount of flavor from the threads, so it's strongly recommended. Take the saffron threads you intend to use for the recipe and crush them into a powder using a mortar and pestle. If you don't have a mortar and pestle, you can crumble the threads in between your fingers. Steep the crushed saffron in warm water, stock, milk for 20 to 30 minutes. If there's any liquid in your recipe, use a small amount of the specified liquid from the instructions. Add the saffron and soaking liquids directly to your recipe when called for
Types of Saffron:
To help you get started on the path to finding your own favorite, let’s take a look at the three types of saffron we proudly offer.
In Iran, saffron is cultivated by professional growers, who don't use chemical materials for cultivation. Sargol saffron has no synthetic pesticides, preservatives, food additives or colorings. Our Iranian saffron is Sargol grade. Sargol literally means “top of the flower,” which denotes the fact that it doesn’t contain any of the yellow style. It is made up entirely of the red stigma of the flower, which is where saffron gets most of its flavor and aroma. The result is the highest quality saffron available to the public.
Saffron from Greece is irreplaceable: musky, sweet, floral, bitter, and bolder than other saffron. The flavor is strikingly earthy, with notes of honey and violet. Greek saffron is generally earthier and a touch more bitter than other types of saffron, but the honey notes are much more intense.
How to Use Saffron
We know what you’re thinking. It’s great to know why saffron is so rare and expensive, but what do I do with it? What does saffron taste like? That question is not quite as easy to answer. Appropriately, given the air of mystery surrounding the spice, saffron seems to have different characteristics to different people. Some will note its sweet, honey-like flavor, while others find it earthy and musky. Yet others are able to detect a balance of the two. Saffron is prized as much for its color as its flavor, imparting a rich, golden hue onto recipes ranging from saffron risotto, to a variety of curries, to classic French bouillabaisse. It can even be used desserts, such as pudding, cakes, and sweetened rice. If you are worried about the expense, don’t fret! A little goes a long way. For most dishes, you will only need 1-3 saffron threads to get the desired effect.
11 Impressive Health Benefits of Saffron:
What is TAHINI?
You might already know that tahini comes from sesame seeds. Congratulations. You are on the path to true tahini enlightenment Tahini is basically sesame butter. Most high-quality brands contain just one ingredient: roasted sesame seeds. It’s not as sweet as most nut butters and can be used like peanut butter (or eaten straight off a spoon). You’ve likely encountered it in hummus, baba ghanoush or in halva — a sweet Middle Eastern confection with the most wonderful crumbly texture.
How to use TAHINI?
Well, remember how we said you can essentially use it like peanut butter? Yeah, do that. Swirling tahini into cakes and brownies creates cool patterns and a nutty flavor. Baking it into cookies takes you down a similar but different path than a classic peanut butter cookie. You can also use it to create some heft and mild, toasty flavor in creamy salad dressings and vegetable dips, or you can add it to sauces for stir-fried noodles or vegetables. A quick spread over some toast with honey or bunch of pickles works well too. And yeah, of course, there’s always hummus.
What is the difference between good and bad TAHINI?
There’s a difference between good and bad tahini. The best tahini is mildly nutty, creamy, and savory—you should want to eat it with a spoon. It's rich and luxurious, with a texture like a loose nut butter. Bad tahini, on the other hand, can be bitter and astringent, bordering on acidic, and can be dry with an almost chalky mouthfeel. Which is all to say, it's important to grab the best you can when you're strutting through the aisles at your local grocery store. Trusting a brand is the easiest way to avoid a negative tahini experience, which everyone dipping their freshly toasted pita at your party will appreciate.