Saffron
Saffron is the stigma of the crocus flower, a member of the iris family. It has a distinctive, pungent aroma and a slightly bitter, floral flavor. It's quite difficult to grow, making it expensive. The stigmas are used as a spice. Each flower produces only three stigmas, which are hand-picked and dried. It takes about 1,000 stigmas to produce just 30 grams of saffron. However, only a small amount is needed to impart flavor to a dish. Using too much will result in a bitter taste.
Saffron is grown in India, Iran, Spain, Greece and Italy, although at one time it was even grown in England.
You can buy this seasoning all year round.
How to choose the best one?
As a rule, the darker the saffron's color, the higher its quality. Dark red with an orange tint is considered the best. If the orange color is absent, it may indicate poor quality saffron that has been dyed to achieve a higher price.
Poor-quality saffron may look slightly worn. If you buy it abroad, avoid buying at low prices. Good saffron is always expensive. If this spice is yellow, it's definitely counterfeit. Ground saffron is sometimes sold, but it loses its aroma very quickly, and there's no guarantee it hasn't been mixed with something unrelated.
Culinary uses
To ensure the saffron is evenly distributed throughout the dish, you can soak it in warm water, milk, or white wine for half an hour before adding it. Now add the saffron-infused liquid to the dish, usually at the end of cooking. If desired, you can strain the liquid before adding it to the dish, but this is usually not done.
Saffron is added to Spanish paella, French, or Italian risotto. It's also used in baked goods or added to tomato sauce. Rice will be especially flavorful if you add a little saffron when cooking it.
Turmeric can be used instead of saffron in cooking.
Storage
Store saffron in an airtight container or jar in a cool, dark place. This way, it will keep well for several years.
All recipes with saffron
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