Crocus sativus

Saffron is a meadow plant from the iris family. The spice as we know it is obtained from the pestle (stigma) of the flower, of which each flower has only three. It originates from the Mediterranean and Western Asia, and the ancient civilizations of those regions used it as a color and aroma for food and wine.

The main producer is Iran, followed by Spain, Greece and Italy.

Saffron is the most expensive spice on earth, because its production depends on intensive physical work. It takes around 80,000 flowers to produce just 500g of spice.

THE FLAVOR OF SAFFRON

The smell of saffron is irreplaceable; rich, pungent, musky, floral, honeyed and strong. The taste is delicate, but penetrating, warm, earthy, musky, bitter and long-lasting.

The aromatic properties depend on the place it comes from.

USED ARE pestels - stigmas.

PURCHASE AND STORAGE

Buy dried stigmas (known as fibers or threads); ground saffron is easily adulterated, that is, mixed with other spices to gain weight. Fibers can retain their flavor for 2-3 years if you store them in a well-closed container in a dark place.

Buy saffron only from trusted sources; in tourist places all over the world, turmeric, flower petals etc. are sold under the name of saffron, and none of them have saffron's penetrating aroma, so smell it before buying.

If you often use saffron, buy it in larger quantities from a spice merchant.

USE OF SAFFRON IN COOKING

Saffron has long been known as a coloring, whether for the robes of Buddhist monks or for paella and risotto.

In many dishes, saffron is added to the liquid. If added at the beginning of cooking, it will release more color; added at a later stage of cooking will give a stronger aroma. Avoid adding too much as it can give the food a bitter, medicinal taste.

If no liquid is added to the dish, then you can use the ground fibers. If they are not dry, fry them dry before grinding.

Some cultures flavor specific dishes with saffron, most often dishes associated with celebrations or festivals. Saffron gives a specific flavor to many Mediterranean fish soups and stews, the most famous of which are Provencal bouillabaisse and Catalan zarzuela (both are rich fish and seafood soups).

Improves quality with simple shellfish and potato or fish baked in white wine. Saffron rice is excellent either as a Valencian paella, Risotto alla Milanese, Iranian polo, Moghul biryani, or a simple vegetable pilaf.

In Sweden, pastries and cakes are made from saffron for the festival of lights, December 13, on St. Lucia.

Traditional Cornish saffron scones have all but disappeared, they are not difficult to make and have a nice, rich flavour. It's also worth trying saffron ice cream, either European style, Middle Eastern with mastic, or Indian kulfi.

IT IS GOOD WITH asparagus, carrots, chicken, eggs, fish and seafood, leeks, mushrooms, pheasant, rabbit, spinach, zucchini, rice.

COMBINED WELL WITH anise, cardamom, fennel, ginger, mastic, nutmeg, red paprika, pepper, rose buds, rose water.

QUALITY

The best quality saffron stigmas are dark red, thin and called COUPE when speaking in Spanish, or SARGOL when speaking in Iranian.

Slightly longer stigmas with a small proportion of yellow endings belong to the category labeled MANCHA if we are talking about Spanish saffron and POSHAL or KAYAM if we are talking about Iranian saffron.

Lower quality saffron tends to brown color, stigmas of various sizes.

Good quality saffron in very small amounts is also produced in Greece and Italy.

It is interesting to note that Iran is the world's largest producer of saffron with a total share of over 90%. On the other hand, the Spanish are the world's largest consumers of saffron, and it is very rare and difficult to find real Spanish saffron on the market, because the share of their production amounts to barely 4% (if), mostly produced in family farms, almost all of which is consumed in Spain.