For the love of saffron
THE MOST EXPENSIVE SPICE IN THE WORLD — SAFFRON — HAS MANY BENEFITS AND A UNIQUE FLAVOUR TO OFFER
Saffron is the most valuable medicinal food product because of its importance in Iran’s agricultural economy. The dried stigmas of the plant Crocus sativus ( Iridaceae) are processing to produce saffron as a well- known spice which has some other importance in pharmaceutics, cosmetics, perfumery, and dye- producing industries.
Saffron is the most expensive spice in the world. It’s derived from the dried stigmas of the saffron crocus and has a deep auburn colour. It takes 250,000 handpicked stigmas to make just half a kilo of saffron, hence the high price. Fortunately, a little saffron goes a long way.
Saffron can be bought whole in threads or strands ( stigmas) or in powdered form. Spanish and Kashmiri saffron are reputed to be among the best- quality.
Floral and pleasantly bitter, saffron is reminiscent of tobacco, hay, and cedar, with nuances of pepper, citrus seed, and menthol. Well worth the expense, saffron brings unparalleled flavor to a wide variety of dishes.
In Iran, which produces more than 80 per cent of the 250 tons produced worldwide each year, saffron is omnipresent, in stews, kebabs, rice dishes and sweets.
It is often said that saffron is worth its weight in gold because it is so difficult and labor- intensive to cultivate and harvest.
HOW SHOULD I USE IT?
Grind 2 tsp saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out flavor and colour. Then add ¼ cup warm water and let it cool. This is the vibrant elixir to use in your paella, buttery saffron rice, and desserts like saffron- rose water brittle.
HOW DO I STORE SAFFRON?
Keep threads in a cool, dry, dark place ( you can put it in the freezer for up to a year). Saffron water can be stored in the fridge in an airtight container for up to three weeks. Unless you use saffron frequently it is best to purchase small amounts at a time.
SHELF- LIFE
Properly stored you can keep saffron for minimally three years. It won't ‘ go bad’ but the flavor will diminish as it ages.
The writer is a corporate chef. His insta handle is www.instagram.com/chefvabsy.