‘World’s most expensive spice’ fascinates

Interest gives woman idea to grow her own saffron

Saffron has been treasured by populations around the globe for nearly 4,000 years of cultivation and use. Spanning the Far East to the Persian Empire to the Ancient Greeks and Romans as well as throughout Europe, saffron has many mentions in history books, especially about its importance embraced by both trade merchants and royalty. Cleopatra makes mention of saffron as vital when used in her warm water soaking baths, as well as praising its value as an aphrodisiac.

Dalton said her six plants, which she grew in pots along her kitchen windowsill, eventually produced three threads of saffron for the total of her first harvest. She said her research indicates, based on current global prices and units of harvest, it takes 70,000 crocus plants to produce enough flower stigmas to yield a pound of saffron, valued at between $7,000 and $10,000.

She said saffron has also been hailed for medicinal purposes, such as a remedy for depression and insomnia.

For her saffron-laced recipe for her December work carry-in, Dalton decided to concentrate on baked goods.

She didn’t have enough saffron for traditional Swedish saffron Christmas buns, so instead, she opted to make small, flaky and delicious gluten-free saffron biscuits, an ideal recipe to welcome the Orthodox Christmas Day, which will be celebrated on Monday. I enjoyed a sample of Dalton’s saffron kitchen creation, and the biscuits are perfectly balanced in flavor with an added bonus of Parmesan cheese and thyme blended in the ingredients.

The McCormick Spice line, found in most grocery stores, sells saffron threads for around $16 for a .06 ounce jar. For the new year, Dalton said she has made it her goal to begin 2019 by researching and growing lavender for future baking possibilities.

Philip Potempa has published three cookbooks and is the director of marketing at Theatre at the Center. Mail questions to: From the Farm, P.O. Box 68, San Pierre, IN 46374.

PHILIP POTEMPA/POST-TRIBUNE Caitlin Dalton displays a tray of her saffron biscuits she baked using a recipe with homegrown saffron as the key ingredient.Makes: 2 dozen1 teaspoon saffron threads2 teaspoons hot water1 stick (quarter-pound) unsalted butter, at room temperature1 cup of freshly grated Parmesan cheese1 teaspoon minced fresh thyme leaves1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 1/4 cups gluten-free “1 to 1” baking flour1. Using a mortar and pestle, or just in a sturdy cup with your fingers, gently break up the saffron into slightly smaller bits. Cover the saffron threads with 2 teaspoons of hot water in a clear glass and let it steep until the color emerges after a few minutes.2. Using a kitchen mixer or a bowl and electric mixer fitted with the paddle attachment, cream butter. After about a minute, work the saffron mixture slowly into the butter. The butter should turn a golden color.3. With the mixer on a low speed, add the thyme, Parmesan, salt and pepper. Then, with the mixer still on low, slowly add the flour.4. Combine until it starts to form into large crumbles. If the dough is too dry, add 1 teaspoon of water.5. Remove the dough onto a breadboard, press it into a ball and roll it into an 8-inch log.6. Wrap in plastic wrap and refrigerate it for at least 30 minutes or you can also keep it in the fridge for up to 3 days.7. Heat oven to 350 degrees.8. Cut the log into quarter-inch rounds. Place them on a cookie sheet pan lined with parchment paper and bake for 22 minutes.9. Rotate the pan once half way through and wait until they are lightly browned before you cool them on a cookie rack. Serve at room temperature.

Philip Potempa