WHY DID YOU CHOOSE THE BRAND NAMES YOU DID?

The Flipside name and somersaulting lady were chosen to reflect different ways of living, producing and interrelating. The Flipside name was originally chosen for the Barn Shop: a kiwi style outlet which had a natural, eco-friendly focus and philopsophy, especially in the type of Christmas gifts stocked eg "make your own toys and gifts". The increasing demands of farm development meant that time was not available to open this outlet regularly. Farming organically is 'the flipside" to farming more conventionally. The Flipside values are echoed in the choice of the brand name Simpatico for the lavender and rosemary produced. By definition the word Simpatico means attractive, having pleasing qualities, like minded - synonym captiving Saffron Wonder was chosen to reflect the amazing qualities saffron has, its potential uses and of course its magnificent beauty as a flower and the intense colour of the fresh and dried stigmas. These colours are like those at sunrise or sunset.

 HOW CAN I TELL WHICH OF YOUR PRODUCTS ARE BIO GRO ORGANICALLY CERTIFIED?

All the products we have that have been organically certified carry the logo to differentiate them. The other products don’t carry the Bio Gro logo but are made using the certified lavender essential oil.

WHAT IS THE DIFFERENCE BETWEEN ORGANICALLY CERTIFIED PRODUCTS AND THOSE GROWN CONVENTIONALLY-DIFFERENCE BETWEEN ORGANIC AND CERTIFIED ORGANIC?

Certified organic products have been checked, audited and certified by a trusted certification agency like BioGro. In New Zealand, you can’t trust an organic product as authentic unless it has a certification logo like the BioGro logo on the packaging. It is important to beware of imitations – products that say they are organic and sustainable, but they can be far from it. New Zealand is currently an unregulated organics market which means greenwashing is common. Greenwashing is the marketing or promotion of a product as more sustainable and organic then what it may be.

ORGANIC FOOD AND WHY IS IT BETTER?

Organics is more than just ‘spray-free’ or ‘residue-free’. Organic food is grown naturally without the routine use of synthetic pesticides or fertilisers. Organic farmers aim to produce healthy and nutritious food from a balanced living soil and any processing is designed to retain its 'natural goodness.' The production of organic food looks after the environment. With organic production, animals have been treated humanely and rural communities have been united and empowered along the way.

WHY DO PEOPLE FARM ORGANICALLY?

Both philosophical and market reasons lead people into organic farming - reasons are as diverse as the farmers themselves. Some of these reasons are:

• prefer organics in order to help protect the environment and want to work more in harmony with nature;
• are concerned about the effects of agrichemicals on the health of their family, farm workers, consumers and themselves;
• see the market potential for organics;
• prefer the challenge and lifestyle of organics;
• enjoy the satisfaction gained and positive feedback from the markets.

WHY DID YOU CHOOSE BIO GRO AS YOUR ORGANIC CERTIFICATION BODY?

Bio Gro is New Zealand’s largest and best known certifier of organic product and products.

WHAT IS THE DIFFERENCE BETWEEN TRUE LAVENDER AND LAVADINS?

Lavandula Angustifolia or true lavender has a floral, sweet and more delicate scent than lavadin or lavandula x intermedia to give this hybrid its full name. Lavadin has more of a strong, medicinal scent because of the camphor. Visually true lavender has smallbarrel shaped flower clusters on shorter stems. Lavadins have long floral spikes on stems protruding from large round clumps. True lavender is less productive and used more therapeutically. Lavadins have a more intense but sharper scent. They have stronger antiseptic properties but cannot be used on burns. Lavadins are typically used in herbal crafts, lavender sachets and to scent household products. Apparently due to its higher camphor content it can actually make the burns worse.

WHAT VARIETIES OF LAVENDER DO YOU GROW?

We grow three varieties of lavandula Angustifolia – Violet Intrique, Avice Hill and Pacific Blue.

The lavadins grown are Grosso and Impress Purple. Originally Impress Purple was grown for its use in floristry but we have found that it also produces a lovely scented oil.

A new project with a mix of lavender colours is being developed. “Dutch White “ and “Coconut Ice” plants are being interplanted with ‘Hipcote” and “Lady” –the latter being blue varieties .

WHAT IS THE BEST VARIETY OF LAVENDER TO USE FOR COOKING?

Only Lavandula Angustifolia varieties should be used for Culinary purposes. It is both savoury and sweet with a distinct herbalness. This makes it suitable for savoury dishes such as roast lamb, duck or chicken. It also goes well with fish. Marry it with sugar, cream, chocolate or butter – apricots, cherries and oranges are also lovely with lavender. We sell two varieties of lavender for culinary use – “Avice Hill” being and “ Pacific Blue. Use culinary lavender sparingly and of course make sure the lavender you use is pesticide free – as of course Simpatico products are and tested by the Cawthron Institude to verify the product food safety.

WHAT QUALITIES DOES SAFFRON HAVE?

Health Benefits of saffron

• Saffron contains several plant-derived chemical compounds that are known to have been antioxidant, disease preventing, and health promoting properties.
• Their flower pistils compose several essential volatile oils, but the most important of them all is safranal which gives saffron its pleasant flavor. Other volatile oils in saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. • This colorful spice has many non-volatile active components; the most important of them is α-crocin, a carotenoid compound, which gives pistils their natural golden-yellow color. It also contains other carotenoids, including zeaxanthin, lycopene, α- and ß-carotenes. These are important antioxidants that help protect the human body from oxidant-induced stress, cancers, infections and acts as immune modulators.
• The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, antioxidant, digestive, anti-convulsant.
• This novel spice is an excellent source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. The human body uses manganese and copper as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.
• Additionally, it is also rich in many vital vitamins, including vitamin-A, folic acid, riboflavin, niacin, and vitamin-C that is essential for optimum health.
See the table below for in depth analysis of nutrients:
Saffron (Crocus Sativus), Nutritional value per 100g
Sourse: USDA National Nutrient data base

Principle Nutrient value %of RDA
Energy 310Kcal 15.5%
Carbohydrate 65.37g 50%
Protein 11.43g 21%
Total Fat 5.85g 29%
Cholesterol 0mg 0%
Dietary Fiber 3.9g 10%

Vitamins
Folates 93ug 23%
Niacin 1.46mg 9%
Pyridoxine 1.010mg 77%
Riboflavin 0.267mg 20%
Vitamin A 530 IU 18%
Vitamin C 80.8mg 135%

Electrolytes
Sodium 148mg 1%
Potassium 1724mg 37%

Minerals
Calcium 111mg 11%
Copper 0.328mg 37%
Iron 11.10mg 139%
Magnesium 246mg 66%
Manganese 28.408mg 1235%
Phosphorus 252mg 36%
Selenium 5.6ug 10%
Zinc 1.09mg 10%

Source link viewed here

WHY IS SAFFRON SO EXPENSIVE TO BUY?

Saffron needs to be picked and processed by hand. Harvesting is a very laborious process. Quality Control in processing focuses on assessing the product for cleanliness (lack of floral waste), aroma, dryness (brittleness), sight (length of stigma)

HOW DO YOU USE SAFFRON

The correct amount needs to be used. Too much gives an artificial looking colour and unpalatable medicinal taste. Too little means that it is overwhelmed by the flavour of the other ingredients.
•Saffron quantities can be expressed as either a 'pinch', number of threads, fractions of a teaspoon full or fractions of a gram. A pinch of saffron depends on personal taste and can vary from 20 to 50 threads.

•As a guide: Small pinch - 20 threads Medium pinch - 35 threads Large pinch - 50 threads
Counting the threads is more time consuming but more accurate and controlled than using a pinch.

•Quantities used in our recipes refer to using single strands or threads. Saffron needs time to release its colour and complex flavour. It gives food a background yellow colour with hotspots of reddish orange.

•Saffron is best used by grinding the threads to a fine powder using a mortar and pestle. Hot water, milk or stock is added to the powder and allowed to infuse for at least 20 minutes. The delicate aroma must be preserved and it is advisable to cover with cling film in a lightproof container.

WHAT DOES SAFFRON GO WELL WITH?

There is a diversity of ways that saffron can be used to enhance the flavour of a wide range of dishes. For those wishing to develop their own recipes, saffron pairs well with the following:
Almonds, Apples, Cardamon, Chicken, Kumera, Lamb, Lemon, Leeks, Nutmeg, Orange, Parsnips, Pears, Potato, Rhurbarb, Shellfish, Vanilla, White Fish

WHERE CAN I BUY YOUR PRODUCTS?

As well as being available via our online shop our products are available in a number of select retail outlets including the Nelson Organic Co-operative, the Golden Bay organic shop, the Mapua Country Store, the Wakefield Gift Shop. We are constantly seeking to source outlets which are complementary. Please contact products@wordweavers.co.nz if you would like to discuss wholesale ordering.

If you have a question that we have not answered, Email us now.