Saffron’s unique and strong flavouring and colouring abilities are due to the presence of the carotenoid crocin. The red colour of this organic pigmentation produces an orange solution when added to water. Crocin is a powerful antioxidant and has anticarcinogenic as properties.
Saffron is the world’s most expensive spice. The threads are harvested from the flower of the saffron crocus, which bears just three stigma and has to be hand harvested. It can take up to forty hours to harvest 150,000 flowers. One pound of saffron is equivalent to the stigma from between 50,000 and 75,000 flowers, covering an area the size of a football pitch.
When buying saffron choice threads select the darkest red threads; the darker the saffron threads the higher their quality. If the tips of the threads are an orange colour this is another indication that the saffron is a good quality product, and not a less inferior type that has been dyed to enhance its value. Avoid any threads with white spots, which can indicate the plant was diseased.
Saffron spice is used in many Arabic and central Asian cooking dishes, and is popular in European, Cornish Indian, Iranian and Turkish cuisine. It is one of three essential ingredients in the Spanish dish paella, responsible for the brilliant yellow colour of the meal’s rice.
When cooking with saffron it is important to remember the flavour will be stronger if the meal is consumed the following day. When using it in a dish designed to serve six people a tiny pinch will give adequate flavour. Too much saffron will overpower a meal, giving it an almost medicinal taste, so remember not to use too much. Saffron is also sold in powered form, and is sometimes available as a liquid.
The flavour is released through heat, so saffron should be seeped in hot liquid before use. Pre-soaking is also an effective way of allowing the colour to diffuse through the food. The recommended method is to add three teaspoons of liquid to every teaspoon of saffron, taking care to thoroughly soak the threads with a spoon. Do not crush or break the threads at this time. The mixture is ready for use after two hours, when the threads will have more than doubled in size.
If a quicker method of preparation is required add five teaspoons to liquid to each teaspoon of saffron, and soak for 20 minutes. Mash the threads into a thick paste using the back of a spoon or a ceramic mortar. The paste can then be added to the dish as and when required.
To make saffron powder heat the threads in a dry frying pan for roughly thirty seconds, making sure they don’t burn. Saffron threads can also be dried in a microwave for thirty seconds on the high setting. When cool the threads can be crushed into a fine powder between two spoons.
Saffron is an excellent spice to add to seafood, rice and risotto dishes. When added to garlic, thyme and vinegar it makes an excellent marinade for fish. It can also be used when baking cakes and bread. Never add saffron directly to fats and oils, as this blocks the release of the spice’s aroma, flavour and colourant.
Saffron absorbs other flavours and aromas very easily, so make sure any container used to store the spice is thoroughly clean and free of odours. Saffron should be stored in a cool dry place. When it kept away from light and moisture it will retain its flavour-enhancing and aromatic qualities for many years.
When cooking with saffron avoid using wooden items like spoons, because wood absorbs the colour of saffron very easily.
For saffron recipes see this link: AllRecipes
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