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Saffron is the most expensive spice in the world. As a matter
of fact, ounce for ounce, it is more costly than gold! Saffron
is harvested by hand from the three stigmas of the itty bitty
crocus flower in Spain. It is this painstaking task that is
primarily responsible for high the price.
Although saffron is used, in part, to tint foods yellow,
the unsoaked strands are dark reddish-orange. The deeper the
color, the higher the quality. Although it is also sold as
a powder, it is advisable to only buy threads. Saffron powder
is often doctored with non-saffron ingredients to increase
profits. Saffron strands are usually soaked in warm water
or milk to release the flavor and color. The infused liquid
is then added to the dish.
Saffron is used to flavor and tint many dishes. It has a
very delicate taste, but is highly aromatic. It is especially
popular in Indian cuisine such as curry and rice recipes,
but is also used in paella, bouillabaisse and risotto.
Store saffron in an airtight container away from bright lights
and heat.
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