Mazafati Dates is one of the delightful and delicious soft Dates among Muslims around the world. It is famous as Rotab. Recently other countries are interested in this type of Date too. It must be kept in cool climate warehouses. This type of Date has the highest content of moisture between other types
Mazafati Dates Benefits and Nutrition
Rich in nutrients
Rich source of fiber
Rich in anti-disease antioxidants
Improve brain health
Useful for easier delivery
If you are craving for something sweet, crispy outside and soft inside, why don’t you try dates instead of stuffing your stomach with the high-calorie snacks or unhealthy desserts? This dark fruit has been known from very long time ago for the rich nutritional content and great health benefits.
Studies shows that there is no reason for not eating dates daily because they are packed with a huge list of nutrition, Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc can be found in dates. It also contains vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K.
About 400 varieties of dates are cultivated in Iran, but only few of them are commercially important and their tastes compose the major kinds, and Mazafati Date is one of them.
Iranian Saffron known as the “red gold”, saffron is a magical ingredient in Persian culture, from aromatic foods and colorful desserts, to the physical and spiritual medicine. The expensive spice has long been a high-demand commodity and even triggered a war in 1374 in central Europe. But let’s take a closer look at saffron in Iran and see why you should keep it in your souvenir shopping list.
Iranians are the biggest producers of saffron in the world (85% of the world’s saffron grown in a year, roughly about 390 tons!) The number is huge, considering that every 500 saffron stigmas weighs only one gram.
Uses of Saffron:
Saffron has long been used as a special seasoning in Iranian kitchens. A thin layer of saffron mixed rice on top of the white pile of rice and barberries, next to aroma and color of chicken kebab (joojeh kabab), all promise a welcoming hospitality. Iranians appreciate saffron and use it moderately, they believe that overuse of saffron can harm their mental health. They enjoy it in the flavorful saffron ice cream (Bastani Sonnati) in hot days of summer, or serve it in bowls of sweet rice pudding (Sholeh Zard) in religious ceremonies. Some people also make a refreshing herbal tea out of it, along with rose petals.
What to do with the saffron you bought?
Keep saffron in an airtight container, in dark, cool and dry place. Do not keep it in the freezer, as the freezing temperature will reduce its aroma. Brew it before using it in cooking. Persians have different ways of brewing saffron. They grind the fragile stigmas in a small mortar, then mix it with hot water and put it in a warm place. Other people cold brew it. They put the ground saffron in a small bowl and put a piece of ice on it. As the ice melts, the astonishing dark orange color reveals. You can add some of this saturated aromatic liquid to a chicken or meat dish, or just like Iranians add it to some cooked rice to decorate the plate.
Try the saffron tea
Take two or three stigmas and a few rose petals, put them in a small pot or large mug of hot, not boiling water. Let it brew for about 10 minutes. Enjoy it with a little bit of honey.
Honey is a widely-used sweet food, with a long history in human consumption. Honey is naturally-occurring, complex, and multi-functional, and is a good source of antioxidants. It is used in the preparation of foods and beverages, as well as medical and pharmaceutical purposes . At the present time, honey is required to meet specific quality criteria in order to be supplied in the market in most countries . Each of honey samples contains different compounds including oligosaccharides and other sugars, amino acids and proteins, elements, organic acids, odorants, phenolics and flavonoids, with various properties . Such complexity makes exact identification and classification of honey samples from different sources based on total composition practically impossible. Moreover, the high level of consumption of honey in many countries necessitates the adoption of comprehensive quality control measures. As such differentiating factors are assessed and screened in the present study for the purposes of classifying known honey samples and identifying test samples. The importance of honey sample authentication becomes even more apparent when considering countries or regions producing honeys from a diverse array of botanical and geographical origins. Currently, a proportion of the honey samples available on the market has been manipulated by low-quality ingredients through a process referred to as adulteration or has been described in misleading terms in relation to their geographical or botanical origins , while some others have been stored incorrectly. Due to such practices, the honey industry has given a considerable amount of attention to authentication practices and techniques throughout the world. Multivariate techniques have shown some factors in honey to be more representative in quality control and more discriminating in origin than others . Geographical factors and botanical flora of the region can deeply affect certain properties, making it possible to use them to help determine the characteristics of the sample.