Let’s talk about the world’s most expensive spice, which is a whisper of luxury. Derived from the crimson stigmas of the Crocus sativus flower, each bloom yields only three threads. It takes 75,000 flowers to produce one pound of saffron, earning it the name “red gold.” The best ones come from Iran, Spain, and Kashmir, known for their intense colour, aroma, and flavour.
How to Use
Saffron requires a little TLC to shine its full potential.
- Bloom It First: Crush a few threads and soak them in warm water, broth, or milk for 15 minutes to release their flavour and colour. For a deeper infusion, steep overnight. Avoid boiling it directly, as high heat destroys its delicate compounds.
- Use Sparingly: A pinch (15-20 threads) is enough for a family-sized meal. Overuse can make dishes taste medicinal.
- Pair It Wisely: It elevates rich, warm dishes like:
– Paella(Spain): Saffron-infused rice is the heart of this dish.
– Biryani (India): Fragrant basmati rice gains golden hues and floral notes.
– Bouillabaisse (France): A seafood stew enhanced by saffron.
– Persian Rice: Fluffy rice with a golden crust.
– Desserts: Saffron ice cream or milk-based sweets.
Buying Authentic Saffron
With its high price, fake saffron is common. Look for:
– Colour: Deep red threads with lighter tips. Uniformly red or orange threads are likely fake.
– Smell: Sweet, floral, and earthy. If it lacks an odour, it most definitely is fake.
– Taste: Slightly bitter, not sweet.
– Water Test: If it is real, the water will slowly turn golden yellow. Fakes release colour instantly.
Always buy Grade A or Super Negin saffron from reputable sellers.
Storing Saffron
Store saffron in an airtight container, away from light and heat. Properly stored, it retains potency for up to two years.
Final Thought
Saffron is more than a spice—it’s a luxury and a culinary tradition. Used wisely, it transforms dishes into extraordinary creations. Bloom a pinch in your next meal and experience the magic of this golden thread.
Ready to try it? Welcome to the club.
