Saffron, the highly esteemed spice associated with Spanish, Mediterranean, and Middle Eastern cuisine, is the most expensive spice in the world. Derived from the beautiful saffron crocus, native to Southwest Asia, saffron has been cultivated for over 3,000 years and is almost literally worth its weight in gold.
Characteristics
The saffron crocus (a member of the iris family), Crocus sativus Linnaeus, is a small, beautiful flower native to dry, hot climates such as those in Asia and India. It grows to a height of approximately 3-5 inches and has a firm, pale green stem. The flower features distinctive vibrant purple petals and three crimson-orange stigmas that protrude from the center. These stigmas are dried and used whole or ground as dyes, medicine, or for flavoring.
Saffron has a specific bitterness, with hints of honey and hay, and a hay-like aroma. The stigmas must be dried to mellow their intense flavor, as fresh saffron’s bitterness is overpowering.
The plant itself is not easy to grow and is prone to pests like rabbits and insects, making cultivation even more challenging. It’s best to leave growing saffron to the professionals.
Common Uses
Saffron has had more success than almost any other herb or spice in history. It is mentioned in Greek mythology and the Bible and was prized by Egyptian royalty. According to records, saffron was first used in Ancient Greece and the Mediterranean before spreading to Spain and its outlying regions. By the 14th century, it had reached Britain and other parts of Europe. In England, saffron eventually became the symbol of the British House of Essex and appeared on their coat of arms. At times, it was so valuable that it was used as currency. Today, it remains the most expensive herb in the world by weight. This is largely due to the labor involved in harvesting it—the stigmas must be removed one at a time by hand, and it takes around 70,000 stigmas to make just one pound of saffron.
Saffron is commonly associated with Arab, European, Moroccan, and Spanish cuisine. The spice is used to flavor rice dishes, risottos, pilafs, seafood, bouillabaisse, soups, teas, wine, buns, pound cakes, and the Indian dessert kheer.
Saffron’s characteristic hue is due to a unique chemical makeup rich in carotenoid pigments. The pigment is water-soluble, which allows it to transfer into most liquids for dyeing. The threads produce a bright yellow-gold color that has been revered by royalty and monks in some cultures and was once a status symbol. Saffron’s pigment was also used in cosmetics, and its aroma has been added to perfumes.
Historically, saffron was believed to treat various ailments, including depression, melancholy, immune dysfunction, wounds, and even the Black Plague.
Use and Storage
Saffron’s thread-like stigmas should always be a uniform red-orange color; uneven coloring is a sign of inferiority. The dried spice is available in most large or specialty markets, and it can also be purchased directly from distributors via the internet. To preserve its flavor, store saffron in an airtight container in the freezer.
The powdered variety is less desirable than the threads because it is less potent and has a shorter shelf life. Powdered saffron is also often cut with less expensive fillers like turmeric or safflower, making it less pure than the dried version.
Saffron is highly potent, so use it sparingly. You can always add more if needed.
Use It (How/Where)
- In Spanish paella
- In rice dishes, risotto, and pilaf
- In bouillabaisse and delicate fish soups
- To scent seafood
- To flavor lamb and deeply flavored red meats
- To flavor tea and wine
- Infused in butter for sauces
- In baked goods like saffron cake or bread
Recipes Using Saffron
Saffron Scented Tea
¼ tsp. saffron threads ¼ – ½ tsp. ground cardamom 2 tbsp. fresh lemon juice 2-3 tbsp. honey 4 Darjeeling or black tea bags (or four teaspoons loose leaf black tea) 4 cups water
Boil water and brew tea in a pot, letting it steep for 4-5 minutes. Remove the tea bags. Add lemon juice, honey, and cardamom, stirring until dissolved. Add saffron and let the tea stand for another five minutes. Strain the tea into glasses and enjoy.
