Glossary

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Saffron

Saffron Saffron is extracted from the stigmas of the saffron plant (Crocus sativus). It has been used since ancient times as a spice, especially in Mediterranean dishes, risottos, pastas, pastries and paella. It is one of the most expensive spices in the world, being rich in vitamin A and C, calcium, iron, magnesium and potassium.

Sugar

Sugar Carbohydrate found naturally in fruits and vegetables. Sugar may be made from sugar cane, sugar beet or corn. When added to a must or wash it accelerates the fermentation process. Invert sugar: Is obtained by heating sugar syrup and acidic substances to break down sucrose into its basic components - glucose and fructose. Raw sugar: This type of sugar is not fully processed. It may include demerara and muscovado which do not undergo the refining process.

Sieve

Sieve This perforated plate is incorporated in some alembics especially for the steam distillation units to separate the organics from the water or eau-de-vie. It may also be sold separately for placing at the base of the alembic pot to avoid burning the mash or caramelizing the sugars present.

Semolina

Semolina Semolina is the name given to the result of incomplete grain mill. It is generally thicker than flour and it has a granulated texture obtained by grinding hard grains, being the noble part of the wheat, corn or rice.

Sodium Silicate

Sodium Silicate Also known as liquid glass and water glass, is a compound of formula Na2SiO3, used in cements, passive fire protection, refractories production of textiles and wood.