Saffron crocuses grow to a height of about 15 centimetres. Each purplish, red-veined flower has three orange-brown stigmas (upper extremities of the pistils), which are handpicked and dried. They have a pungent aroma and a hot, bitter flavour. It takes an average of 100,000 flowers to produce just fewer than 500g of saffron - the world's most expensive spice. Given its value, saffron is often mixed with safflower blossoms, arnica petals, or marigold flowers and sold fraudulently as "pure," or its weight is increased by the addition of water or oil.

Of the various types of saffron, sativus is the most highly prized variety. It is currently grown in various parts of the world, including Greece, Italy, the United States, and South America.

History

A variety of crocus, saffron is believed to have originated in Asia Minor. Its stigmas and flowers are used as a seasoning and as a colouring agent. Saffron is said to be one of the most ancient of all spices. It is mentioned in a papyrus dating back to about 1500 B.C., and was thus known to the Egyptians, Greeks, and Romans. The Moors introduced it to Spain in the 8th century, and it eventually spread to France. Thanks to contacts with Arabic cultures, the Crusaders reintroduced saffron to Europe in the 11th century.

Nutritional Value

Saffron is said to be antispasmodic, digestive, stomachic, and a stimulant; it relieves flatulence and stimulates menstruation. It contains a bitter substance called picrocrocin and an aromatic essential oil. Although their yellow colourings matter, crocin, is extremely powerful, it cannot be used as a fabric dye because it is soluble in water.

Buying

Buy saffron stigmas rather than powder, which are often adulterated. The best saffron is orange-coloured and has a warm, spicy flavour. As it ages, saffron gives off a mouldy smell.

Storage

Store saffron in an airtight container kept in a cool, dry, dark place.

Preparing

To obtain a more even colour, soak saffron in a hot liquid (use part of the liquid called for in your recipe) for about 15 minutes before adding it to the other ingredients.

Using

Use saffron sparingly. A small pinch added at the beginning of the cooking process is enough to flavour an entire dish and give it a golden colour. To preserve its aroma, avoid browning it at high temperatures in butter or oil. Saffron is a major seasoning in Arabic and Indian cooking. It is used to flavour and colour soups, stews, rice, curries, couscous, pastries, liqueurs, and cheeses. It is an essential ingredient of bouillabaisse, paella, and risotto a la Milanese. Saffron is also added to certain milk desserts and brioches, and is used to colour and flavour poultry, seafood, and fish.