Saffron is a spice derived from the flower of Crocus sativus. Saffron threads add a rich hue to food and flavor to dishes, which is why it’s so popular. The spice is most commonly used in Indian, Iranian, Scandinavian, Greek and Spanish cuisines, but can be added to any dish for extra flavor. If you want to use saffron in your cooking, try growing your own plant or purchasing whole threads that are worthy of quality saffron recipes.
Growing Your Own Saffron
If you’re looking for a fun project that will yield delicious results, consider growing your own saffron plant. “Grow Your Own Crops” (2012) provides instructions for planting a crocus corm in autumn. Plant the corm in a sunny location with well-drained soil and keep the soil moist until it sprouts in early spring. Once the plant has sprouted, pinch off the newest leaves on the corm so they don’t compete with remaining leaves for nutrients. To get more corms from your original plant, separate the corms and replant them during fall or winter when temperatures are cool. Remember to keep each corm separate and about 6 inches apart from its neighboring
Saffron is a spice derived from the dried stigmas of Crocus sativus, commonly known as the saffron crocus. One stigma is about four inches long, and can be dried to produce about 1mg of saffron spice which is around 20,000 strands! Saffron has been cultivated in Southwest Asia for thousands of years and it is widely known as being one of the most expensive spices in the world.
TIt’s flavor is described as metallic and bitter, with an acrid odor; you don’t need much of it to add color and flavor to your dishes. The color is what makes saffron so expensive; it’s used in many different types of cuisines across the globe, but has a distinct reddish-orange color which comes from its carotenoid pigments.
The vibrant red color that saffron gives food has made it a popular ingredient in numerous dishes such as paella alla Valencia, risotto Milanese, bouillabaisse, curry, biryani and many others. It can also be found in other recipes like cakes, breads and sweets like baklava.*
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus.” The spice is used to add a golden-yellow color and distinct flavor to many dishes, primarily those of the Mediterranean, South Asia, and North Africa.
Saffron is a spice which comes from the stigmas of the purple saffron crocus flower. This flower is native to Southwest Asia, though it is also cultivated in other regions such as Greece, Italy and Iran. Each flower only has three stigmas and these can be harvested by hand.
Saffron has a long history of use in medicine and as a dye, but it is best known as a spice. It is used most commonly in one of two ways: either it is steeped in water and then used to flavor the liquid (generally this will be done with stock), or it is added whole to foods while they are being cooked.
The dried stigmas have a pungent, bitter flavor that can easily overwhelm a dish. It is due to this, along with its expense, that so little of it is used in cooking. In order to get the best results saffron must be ground before use, with some chefs recommending that you do this just prior to adding it to your dish.*
Saffron is a spice made from the dried stigmas of the saffron crocus. It takes around 75,000 hand-plucked flowers to produce one pound of saffron threads. The saffron crocus is a fall-blooming perennial plant native to Southwest Asia. Saffron is mainly grown in Kashmir, France, Spain and Iran.
Saffron has been in use for more than 3,000 years and was used as a dye and perfume by the ancient Greeks and Romans. Saffron’s aroma and flavor are often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes and a bitter hint of orange peel.
The most expensive spice by weight, saffron is widely used in cuisines around the world. In many parts of India, saffron rice (Bhatura) is used to make special dishes like biryani or kheer during festive occasions. Saffron is also an ingredient of traditional paella in Spain along with seafood.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. Saffron crocuses are a species of crocus in the Iridaceae family. Saffron, like all spices and food colors, has no nutritional value; its taste and aroma are an important part of local cultures.
Saffron is produced from the dried stigmas of the saffron crocus. The saffron crocus corm is underground, and requires 12 to 14 weeks to bloom and produce flowers. Once it blooms, the flowers last only one day, which makes harvesting by hand difficult. Therefore, most saffron is grown in Kashmir in India, Iran and Greece. It is also cultivated in Spain, France, Italy and Morocco.
Saffron is typically sold as threads that have been dried to ensure preservation and stability. It was rated “world’s most expensive spice” by Guinness World Records in 2013 when Iranian saffron retailed at $22 per gram.
Saffron should be kept away from light and stored in a cool place (below 15°C).
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. Saffron has been used since ancient times. It is mentioned in the Hebrew Bible and the Greek historian Herodotus noted that it was an important export good of ancient Persia. Saffron is native to Greece and Asia Minor. The stigmas and styles, called threads, must be picked by hand; they are dried to be stored and sold.
The name comes from the Arabic word زعفران (zarafān), which itself derives from Persian زعفران (za’farān). Saffron’s taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains crocin, which imparts a rich golden-yellow hue to dishes and textiles.