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Saffron - Crocus sativus pronounced [SAF-ruhn]
is the world's most expensive spice. Saffron are the stigmas from the
crocus sativus flower (see image below). There are only 3 stigmas (referred
to as saffron threads) per flower. Saffron is hand harvested so you can
understand why it is so prized and so expensive. It takes about 13,125
threads to weigh one ounce.
saffron
crocus photo by: james holtz, GourmetSleuth.com
Where Saffron Came From
Saffron comes from
Western Asia and most likely Persia. The crocus was cultivated in ancient
Europe. The Mongols took saffron from Persia to India. In ancient time
saffron was used medicinally and as well as for food and as a dye.
How To Buy and
Store Saffron
Unless you use saffron frequently it is best to purchase in small
amounts like .5 or 1 gram at a time. You can view the chart below to see
equivalents and about how much is used in common recipes. If you
use saffron frequently then you may want to invest in a one ounce tin. (See
Where to Buy)
Threads vs Powder
Like most all spices and herbs, "whole" is more powerful than ground.
Whole saffron must be prepared before use, sometimes soaked, sometimes
toasted and ground. If that's too much fuss for you then you may
want to purchase ground. Buy ground saffron in small amounts and use
within 3 to 6 months. Purchase saffron from a reliable shop and be
particularly careful when buying powdered saffron as it can be "cut" or
diluted with turmeric or other additives.
Storage
Saffron must be stored in a cool dark place. It is customary to
wrap saffron in foil and place in a tin or jar with a tight fitting lid.
Shelf-Life
Properly stored you can keep saffron for minimally three years. It
won't "go bad" but the flavor will diminish as it ages.
Quick Equivalents and Yields
One of the reasons we wrote this article is because we were trying to
research equivalents between powdered saffron and whole threads. In the
process we learned:
| 1 acre yields |
10lbs |
| 70,000 flowers yield |
1 lb |
| 13,
125 threads = |
1 ounce |
| 463 threads |
1 gram |
| 1/2 tsp. threads =
|
1/4 tsp. powder |
| 1.43
tsp = |
1
gram |
| 1 pinch = |
20 medium threads |
Amounts used in common
recipes
| Dish |
Servings |
Saffron |
| Paella |
6 - 8
|
1/2 tsp
threads |
| Bouillabaisse |
6 - 8 |
1/4 tsp
threads |
| Risotto Milanese |
4 - 6 |
1/4 tsp
threads |
| Saffron Cakes
|
18 muffin
sized cakes |
1/4 tsp
threads |
How To Use
The most
important rule is "don't use too much". A very little bit of saffron
goes a long way and if overused becomes overpowering and leaves a
"medicinal" flavor.
There are
several ways to prepare saffron for use. Consult your recipe for specific
recommendations. Basic methods include:
Soak Threads - The threads are soaked in liquid which can be broth,
water, wine then the infusion is added to the dish.
Method: crush threads with your fingers or use a tiny mortar and
pestle. Add the saffron to the liquid and soak for 5 - 20 minutes. Add the
"tea" to your recipe.
Toast Threads -
Many traditional paella recipes recommend toasting the saffron before use.
Method: Carefully toast threads in a medium-hot heavy skillet (cast
iron is good) do not allow to burn. Then grind threads into a powder
and use as directed in the recipe.
Crumble and Use - Sometimes recipes
that use a lot of liquid like soups, or salad dressings just say to crumble the threads
and add directly to the dish. Soaking, even for a few minutes works better,
provides better distribution of color and a more robust flavor.
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Grow
Your Own
Our
photo is proof you can certainly grow your own saffron if you are so
inclined. Charles Holtz grew the flowers shown on this page right in
Monte Sereno, California. The flowers bloom in fall rather than spring. If you
are adventuresome here is a source for saffron crocus bulbs:
Nichols Garden Nursery
Uses
and Recipes
The most common dishes that use saffron include:
Spanish Paella
French Bouillabaisse
Italian Risotto Milanese
English Saffron Cakes
Indian Biryani
saffron threads
Substitutions for
Saffron
You may use
turmeric as a substitute
for saffron's coloring properties but not for the flavor.
Safflower flowers can be used to offer some color to foods but no flavor.
Safflower is frequently confused with (and sometimes passed off as)
saffron. Another reason to buy from a reputable source.Saffron Nutrition
Saffron,
1/4 teaspoon |
Calories |
1 |
Total fat (g) |
0.01 |
Saturated fat
(g) |
0 |
Monounsaturated
fat (g) |
0 |
Polyunsaturated
fat (g) |
0 |
Dietary fiber
(g) |
0 |
Protein (g) |
0.02 |
Carbohydrate (g) |
0.11 |
Cholesterol (mg) |
0 |
Potassium (mg) |
3 |
| Vitamin C (mg) |
0.1 |
Spanish Saffron
Spain is the premier producer of Saffron.
The quality is based on even coloration, percentage of floral waste and
percentage of flower "styles" (waste and styles add weight but no flavor or
coloring power).
| Grade |
Flower Waste |
Styles |
| Coupe |
up to 5% |
- |
| Mancha |
up to 5% |
10 - 15% |
| Rio |
up to 10% |
20 - 25% |
| Sierra |
up to 15% |
25 - 30 % |
Coupe - lowest production,
very hard to find. Mancha - The best "available" Stigmas are deep red.
Rio and Sierra have more yellow and lighter color threads and considerably
more waste.
Where To Buy
If you want to purchase locally purchase from
a reputable gourmet store or good quality grocer. Sometimes grocery stores
sell lower quality saffron at very high prices.
Buy Online: Gourmetsleuth.com
Credits and More Information
The Oxford Food
Companion, Alan Davidson
Food Reference
- Charts showing grades and technicalities of saffron
Saffron Grading Comparisons
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