What is Saffron?
What is Saffron: Saffron is the most expensive spice in the world. Saffron is actually the stigma of the flower Crocus Sativus. The reason it is so costly is because these threadlike dark orange strands must be hand picked, and it takes approx. 50,000-75,000 stigmas to produce one pound of saffron.
Origin: Saffron is native to Greece and is now also grown in Spain, Morocco, India and Iran.
Fun fact: Saffron was used in Greece for medicinal properties. It is believed that saffron enhances libido, boosts mood and improves memory.
Taste: very subtle, fragrant, floral in a musty way, slightly sweet, pungent, smoky… nothing else tastes like saffron!
Traditional uses: Saffron is a key ingredient in Spanish paella, risotto, French bouillabaisse and is often used in Middle Eastern dishes. Saffron is what gives dishes a distinct yellowish color.
How to Use Saffron
A little goes a long way. Take a few saffron strands and grind them into a fine powder with a mortar and pestle or a spice grinder (a coffee grinder also works). Put the ground saffron in a bowl and add a few tablespoons of boiling water (or stock, depending on your recipe), and let it seep for about 5 minutes, then add the saffron liquid to your dish.
You can also sauté the saffron powder in a pan with oil on low heat (instead of adding water).
Health Benefits of Saffron
Saffron is a powerful antioxidant. The antioxidants crocin and crocetin are careteniod pigments that give saffron its reddish-orange color. Saffron’s antioxidant properties help prevent certain cancers, protect brain cells, improve your mood and memory, improve joint inflammation, and aid in weight loss.
