Saffron is indeed the world’s most expensive spice. It consists of crocus flower stamens that can only be hand-picked – at three stamens to a crocus and over half a million stamens to the kilo, you can do the math, fortunately, you need only a few tens of stamens for a modest-sized dish.
Saffron has a unique aroma combining floral, mineral and dried-grass nuances and a bitter sweet taste. Together, these are seductive when subtle but medicinal in excess.
Across Europe, the Mediterranean, Middle East and Asia, saffron is used to color and flavor staple starches, most commonly rice as well as bread and pasta.
Infuse saffron stamens in a few spoonfuls of lukewarm water or milk for about 30 minutes to extract their glorious hue and fragrance.
Use the liquid to flavor whatever you wish. If you’re new to this spice, follow trusted cookbooks closely as saffron is easy to over or under apply.
Keep in mind that long cooking weakens its aroma.
Do not buy powdered saffron but always choose whole saffron that you can see and smell through the packaging, to avoid being swindled.
Saffron has a unique aroma combining floral, mineral and dried-grass nuances and a bitter sweet taste. Together, these are seductive when subtle but medicinal in excess.
Across Europe, the Mediterranean, Middle East and Asia, saffron is used to color and flavor staple starches, most commonly rice as well as bread and pasta.
Infuse saffron stamens in a few spoonfuls of lukewarm water or milk for about 30 minutes to extract their glorious hue and fragrance.
Use the liquid to flavor whatever you wish. If you’re new to this spice, follow trusted cookbooks closely as saffron is easy to over or under apply.
Keep in mind that long cooking weakens its aroma.
Do not buy powdered saffron but always choose whole saffron that you can see and smell through the packaging, to avoid being swindled.
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