SAFFRON, WORTH its weight in gold

YOU MIGHT IDENTIFY SAFFRON AS THE CHIEF INGREDIENT IN YOUR MOTHER’S PERKY GOLD SAFFRON RICE OR A KHEER RECIPE YOUR FAMILY KEEPS FOR THOSE SPECIAL OCCASION DINNERS. IT HAS A BEAUTIFUL COLOUR, AND A MILD BUT DISTINCTIVE FLAVOUR THAT MAKES ALL THE DIFFERENCE

Saffron originates from the crocus sativus flower, out of which deep red filaments in the pistil are meticulously hand-harvested and dried. Only three saffron threads come from each flower, which is one of the reasons saffron is so expensive.

Saffron has been sought after through history, not merely as a spice, but also a medicine, perfume and a dye. It continues to be one of the gastronomic world’s most-prized ingredients. Saffron is easily available in the spice segment of a grocery store or at super markets. Typically, producers wrap the gentle threads in dark paper or plastic before placing it in a jar to guard it from destructive light.

Luckily, saffron remains fresh for years, if preserved in a dark, tight container.

Saffron is also used as medicine for detox, digestion, and is even believed to treat tumours to some extent.

Abhishek Basu, Executive Chef at JW Marriott Mumbai Juhu, also agrees saffron is an ingredient that adds a distinctive aroma and flavour to a dish. “It gives you the true taste of Indian royalty and has various health benefits. Just a pinch of it is enough to make any dish special and it blends beautifully with other herbs and spices, making the dish a gastronomical delight,” he shares.

“Saffron is also the crucial ingredient in classic European dishes, such as the Spanish paella and French bouillabaisse, not only Indian, Iranian& Moroccan.”

At once flowery and pleasingly bitter, saffron is evocative of tobacco, hay, and cedar, with shades of pepper, citrus seed, and menthol. “This subtle flavour is best wheedled out by immersing them in hot water, after which cooks often disintegrate it straight into the pot or use it to permeate a stock or wine,” adds Abhishek. “At Saffron, our Indian specialty restaurant, we use the ingredient across dishes such as biryanis, kebabs, curries, shorbas and even the desserts.”

Iran is the biggest producer and importer of saffron in the world.

Given below are some popular Indian saffron recipes, that are extremely versatile, the spice augments rice, meats, and even desserts.