Spice of the Week - Saffron

Saffron

Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice.

More saffron trivia
According to Greek myth, handsome mortal Crocos fell in love with the beautiful nymph Smilax. But his favors were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower. A native of the Mediterranean, saffron is now imported primarily from Spain, where Moslems had introduced it in the 8th century along with rice and sugar. Valencia coup (coupé meaning “to cut” off the yellow parts from the stigmas) saffron is generally considered the best, though Kashmir now rivals this reputation. Saffron is also cultivated in India, Turkey, China and Iran. The name is from the Arabic word zafaran which means ‘yellow’. The French culinary term safrané means ‘colored using saffron’. Its colouring properties have been as prized as its unique flavor. In India its colour is considered the epitome of beauty and is the official colour of Buddhist robes. Saffron was used to scent the baths and public halls of Imperial Rome. Pliny wrote that saffron was the most frequently falsified commodity, which has been true throughout history. Low grade saffron has even been treated with urine to give it color, though it has most often been falsified with dried calendula or marigold. The Romans initially brought saffron to England, though it was lost to them in the Dark Ages. It is claimed that in the 14th century a pilgrim to the Holy Land, smuggled back one crocus bulb in a hollow staff from which all English saffron supposedly descends. It is grown in great quantities in Essex, especially in a town called Saffron Walden, whose coat of arms includes three saffron crocuses. Francis Bacon wrote “it maketh the English sprightly”.

Preparation and Storage
Because of its expense, intense flavour, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water— a pinch to a cup will create the desired flavor and color. Good saffron should expand on contact with the water and a cup should be sufficient for 0.5 kg (1 lb) of rice. Powdered saffron is added directly to the required ingredients of a dish, though we recommend against buying saffron powdered, as it is so frequently adulterated. Store in a cool dry place, out of the light.

Culinary Uses
Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to color rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavor make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake.

Attributed Medicinal Properties
Large dosages can be fatal. It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.

Plant Description and Cultivation
A fall-flowering ornamental crocus that does well in warm climates. It grows to 15 cm (6 in) with long thin leaves. The blue-violet flowers contain the precious protruding orange stigmas.