What Is Saffron?

Saffron (Pronounced "Saff-Ruhn") is the red spice made from the dried Pistils of the Purple Iris (Crocus sativus). This exotic gourmet food is produced all over the greater Mediterranean areas. Saffron has that sweet smelling gourmet cooking aroma and a mild but very pleasant taste. Most commonly, it is that most unique flavor one tastes in a good Spanish Paella or Bouillabaisse.

Where is Saffron used?

Saffron is a highly prized spice used to flavor and add a rich golden hue to a wide variety of dishes worldwide. Originating from the Middle East and Mediterranean regions, saffron is considered a staple ingredient in many culinary traditions.

In Indian cuisine, saffron is commonly used to enhance the flavor and color of dishes such as curry, biryani, and sweets like kheer and gulab jamun. In Middle Eastern cuisine, saffron is a key ingredient in rice dishes like pilaf and biryani, as well as in desserts like baklava and halva.

Across Europe, saffron is prized for its distinctive flavor and is used in a variety of dishes. It adds a rich aroma and color to breads, pastries, and desserts such as saffron buns, cakes, and ice creams. In savory dishes, saffron is a staple in paella, a traditional Spanish rice dish, as well as in French bouillabaisse and Italian risotto.

Beyond its culinary uses, saffron is also valued for its vibrant color and is still used as a natural dye in the manufacturing and textile industries. Its rich golden hue adds warmth and depth to fabrics, making it a sought-after ingredient in the production of textiles and luxury goods.

Other types of Saffron?

While saffron primarily comes from the purple crocus flower, there are indeed other products marketed as "saffron" that are derived from different sources, such as other flowers or even leaves. However, it's important to note that these alternatives may vary significantly in flavor, aroma, and color compared to traditional saffron.

Some examples include safflower (Carthamus tinctorius), which produces a red dye that can be used as a saffron substitute for coloring but lacks the distinctive flavor of true saffron. Similarly, marigold flowers (Calendula officinalis) are sometimes used to create a saffron-like colorant, although they do not impart the same flavor profile.

Additionally, some products marketed as "saffron" may actually contain turmeric (Curcuma longa), a spice known for its vibrant yellow color but with a completely different flavor profile from saffron. While turmeric can provide a similar coloring effect in dishes, it is not a true substitute for the unique taste and aroma of genuine saffron.

When experimenting with different saffron alternatives, it's essential to approach with an open mind and be prepared for varying results. Ultimately, the best way to determine their culinary value is through cooking experimentation, as different products may work better in certain dishes or applications than others.

How to use Saffron?

To maximize the flavor and color of saffron, follow these steps for proper usage:

1. Crushing**: Start by crushing the saffron threads using a mortar and pestle or by rubbing them between your fingers. This helps to release the aromatic compounds trapped within the threads.
2. Soaking or Steeping**: Place the crushed saffron threads in a small bowl and cover them with a small amount of warm liquid, such as water, milk, or broth. Allow the saffron to steep for at least 20 minutes, although longer steeping times can result in a more intense flavor and color.
3. Heating or Cooking**: Once the saffron has steeped, you can either heat the liquid directly or incorporate it into your recipe during the cooking process. Heating the saffron-infused liquid helps to further extract its flavor and color, enhancing its impact on the dish.
4. Adding to Dish**: Finally, add the saffron-infused liquid to your dish according to your recipe's instructions. Whether you're preparing a savory rice dish, a creamy dessert, or a fragrant stew, incorporating saffron at this stage ensures that its unique flavor and vibrant color are evenly distributed throughout the dish.

By following these steps, you can make the most of saffron's exquisite flavor and color, transforming your culinary creations into works of art.

Why does it seem pricey?

Saffron's high price can be attributed to several factors:

1. Labor-Intensive Harvesting**: Saffron production requires intensive labor, as each delicate saffron stigma must be handpicked from the crocus flower. This meticulous process is time-consuming and requires careful attention to ensure the quality of the saffron threads.
2. Large Quantity of Flowers Needed**: It takes a large quantity of crocus flowers to produce a small amount of saffron. In fact, it can take well over 4,600 crocus flowers to yield just one ounce of saffron. This contributes to the scarcity of the spice and drives up its price.
3. Careful Processing**: After harvesting, the saffron stigmas must undergo a meticulous drying and curing process to preserve their flavor and aroma. This adds to the labor-intensive nature of saffron production and further increases its cost.
4. Soil Depletion and Crop Rotation**: Saffron cultivation depletes the soil of nutrients, requiring crop rotation with other plants such as beans or grains to replenish the soil. This lengthy process adds to the time and resources required for saffron production, limiting its availability and driving up its price.

Despite its high price, only tiny amounts of saffron are needed to impart its unique flavor and color to dishes. This means that even a small quantity of saffron can go a long way in traditional recipes such as saffron rice, saffron-spiced chicken, and saffron seafood, making it a worthwhile investment for those seeking to elevate their culinary creations.

What is good Saffron?

Like other expensive foods, there can be a lot of different prices as poor qualities are often diluted with filler ingredients. The trick is to have the Saffron fresh and full of authentic product from a reliable selective supplier. The best quality product is made only the dark red female stigmas. Yellow male stigmas have no value and are often added to add false weight. 
It is preferable to order either the whole saffron stand or just the red ends. Crushed saffron or saffron powder can be used directly in flavoring but in actual use appears to be less potent.
To sum up, better quality gives a stronger smell, taste and color. Less amount of product is actually required thus saving money. Buying poor quality actually doubles per serving cost. Quality Saffron also allows a consistent amount to be used over and over.

How is Saffron's quality measured?

Saffron quality is determined by its ability to saturate a specific quantity of water with its yellow-red dye. In the laboratory, a photospectometry test is performed to determine this Coloring Strength (110 to 250+). This test specifically looks at crocin (color), and this ultimately determines picrocrocin (taste) and safranal (smell). This international test determines quality as the higher the score, the better the spice quality.
Our saffron has a High Coloring Strength and is rated by the International Standard Organization (ISO) to be Category 1 (the top quality).

How do I know if its poor quality without a laboratory test?

Lesser quality saffron is a mixture of orange, red, white and yellow material. The smell is musty and the texture spongy due to improper drying at harvesting. Ultimately, one will know when they actually try it. 

How does one keep Saffron?

Correct! Proper storage is essential for preserving the flavor, aroma, and color of saffron. Here's how to keep saffron fresh:

1. Cool Place**: Store saffron in a cool, dry place to maintain its quality. Avoid exposure to heat, which can cause saffron to lose its potency.
2. Airtight Container**: Use an airtight container to prevent moisture and air from affecting the saffron. This helps to preserve its flavor and aroma over time.
3. Away from Light**: Keep saffron away from direct sunlight and bright lights, as exposure to light can degrade its quality. A dark cupboard or pantry is an ideal storage location.
4. Dry Environment**: Ensure that the storage area is dry, as moisture can cause saffron to clump together and lose its flavor. Avoid storing saffron near sources of moisture, such as sinks or dishwashers.

By following these storage tips, you can prolong the shelf life of your saffron and ensure that it remains fresh and flavorful for use in your favorite recipes.