SAFFRON

A long time ago, Asian civilizations would use saffron to flavor food and wine, as well as use it as a dye. In ancient times, Greeks would sprinkle saffron in the public bathhouses to make them smell nice and flowery, which was quite costly since saffron is the most expensive spice in the world. It takes about 200,000 stigmas to make one pound of marketable saffron.

The dried stigmas of the saffron crocus are what make up the saffron spice. The stigmas are dark orange to red and are called threads, which is appropriate because they have the appearance of short threads. Saffron powder is simply the stigma threads in a ground form. Saffron has a very rich aroma and taste. It smells very musky and flowery and it tastes earthy and warm with a lingering bitterness.

Saffron is such a precious commodity that careful buying practices are essential to ensure the herb isn’t combined with less expensive plant materials or coated with a foreign substance to increase its weight.

Spice Islands saffron comes from established, reputable growers in Spain, one of the world’s leading producers and home to the annual saffron festival. The quality is evident in its appearance (deep, orange-red threads that are unbroken and dry rather than oily) as well as its sensory profile (the taste is aromatic).

TRY IT WITH…
Indian Rice Dishes
Seafood Dishes
Chicken Dishes
Couscous
Italian Risotto
Spanish Paella