Saffron, an expensive spice, use it wisely!
- Saffron is a spice that comes from the stigmas of the purple flowers of the plant Crocus sativus, and each flower contains three stigmas that are handpicked, and then dried.
- Saffron is native to the Middle East, and is from the family Iridaceae, the family of irises, and was historically popular among royalty, particularly kings and pharaohs.
- To make 1 gram (0.033 oz) of dried saffron, approximately 150 flowers are needed, making it the most expensive spice in the world.
- Saffron is typically an orange-red colour, due to the content of crocetin, a type of acid and crocin.
- Saffron spice sometimes has additives, such as dyed vegetable or plant fibres, making the spice impure.
- Saffron has historically been used in cooking and to make cloth dye, perfume, herbal medicine, body wash, hair dye, and woven into textile items.
- The Middle East’s Iran produces more than 90% of the world’s production of saffron, much of which is exported.
- Saffron is typically prepared by toasting or soaking the spice in hot water to release the flavour before adding to other ingredients, and is most commonly prepared in dishes from India, Persia, Europe, Arab and Turkey, such as risotto, paella, and bouillabaisse, and as a flavouring for rice, while it is occasionally used in alcohol, cakes, lollies and other drinks.
- Saffron can be sold, or bought, for up to $11,000 USD per kilograms and $5,000 USD per pound.
- Saffron has the taste of hay-like, bitter honey, and contains significant amounts of vitamin C, manganese and magnesium, while it is said to have a number of medicinal benefits, including improvement of vision, anti cancer properties, and benefits for depression.
Bibliography:
Saffron, 2014, Wikipedia, http://en.wikipedia.org/wiki/Saffron
Stradley L, Saffron – Crocus sativus, 2004, What’s Cooking America, http://whatscookingamerica.net/saffron.htm
