Saffron

Saffron holds the title of being the priciest spice in the world, primarily due to the extensive labor required for its cultivation and collection. Derived from the vibrant red-yellow stigmas of the crocus flower, saffron needs to be manually gathered during its brief annual blooming period. Each crocus flower yields merely three stigmas, meaning about 150 flowers are needed to produce just one gram of dry saffron threads. Fortunately, only a tiny amount is necessary to enhance dishes, as excessive use can lead to a bitter taste.

The market is flooded with fake saffron products, particularly common in places like Turkey, and they sometimes find their way into American offerings. Often, these counterfeits are made from safflower petals, which resemble saffron but lack its flavor. If you encounter large quantities of "saffron" being sold at suspiciously low prices, it's likely to be safflower.

True saffron is renowned for its unique, earthy scent and taste, adding a vivid yellow hue to culinary creations. It's a key spice in classic recipes such as bouillabaisse, paella, and various risottos. Incorporating a few saffron threads into basmati rice when preparing Indian cuisine can enrich the dish with flavor and a striking golden color. For optimal results, saffron should be soaked in a small amount of liquid to release its color or ground into a powder if no liquid is used in the recipe. Introducing saffron early in the cooking process enhances the color, while adding it later will intensify the flavor.

Saffron, derived from the crocus sativus flower, commonly referred to as the "saffron crocus," initially appeared in Greece. Nowadays, major saffron production takes place in Iran, Greece, Morocco, and India, with smaller quantities grown in the United States, though much of the U.S. supply is imported.

The flavor of saffron is distinct yet subtle, combining sweet and luxurious tones that are hard to pin down but instantly recognizable in dishes. Its unique taste enhances a variety of recipes, making it a standout ingredient.

To fully bring out saffron's flavor and color, grind 2 teaspoons of saffron threads with a sugar cube or a pinch of coarse salt using a mortar and pestle or spice mill. Then mix this powder with ¼ cup of warm water and allow it to cool. This mixture can then be used to enrich dishes like paella, saffron-infused rice, or special desserts like saffron-rose water brittle.

Saffron's hefty price tag comes from its labor-intensive harvesting process. Each crocus flower yields only three saffron stigmas and blooms for just one week a year. Harvesting must be done by hand in the morning to protect the delicate stigmas. It takes roughly 1,000 flowers to produce an ounce of saffron, which explains why it can cost between $10 to $13 per gram. Quality saffron should smell slightly like sweet hay and consist only of red stigmas, with no yellow parts.

For purchasing saffron, consider visiting a Middle Eastern grocery store or gourmet markets like Whole Foods, and it's also available online through platforms like Amazon.

Store saffron threads in a cool, dry, and dark place, like a freezer where they can last up to a year. Saffron infused water should be kept in an airtight container in the fridge and can be used within three weeks.

One way to enjoy saffron is in dishes like Crunchy Baked Saffron Rice with Barberries, known as tachin, or in Herb Rice with Green Garlic, Saffron, and Crispy Shallots, a twist on the Persian sabzi polo. These recipes showcase saffron's versatility and rich flavor.