Herbs & Spices

Saffron / Zafraan

As its production still depends heavily on manual labour, saffron is the most expensive spice in the world and often called "The Golden Spice". It is the dried stigma of the saffron crocus. It takes over 75,000 crocuses to produce five pounds of stigmas, which after being toasted, yield merely one pound of saffron. It is no wonder then why saffron is such an expensive spice!

Saffron crocuses are native to the Mediterranean and to Western Asia, but production has now shifted such that Spain is now the main producer of saffron. It is said that at harvest time on the plain of La Mancha, a heady, sensual aroma explodes around you as the stigmas are toasted.

The finest quality of Saffron is recognised by its deep red colour. It is called 'coupe' the Spanish for red or Kashmiri saffron. The next grade down contains a handful of yellow threads, matching the shade of the flower. This type is often referred to as Mancha for the Spanish variety or Kayam for the Iranian variety. Good quality saffron can also be found from Greece and Italy. Lesser grades tend to be brownish in colour, and have rather tousled threads.

Saffron has a mesmerising aroma: it is distinctly rich and musky with amiable honeyed trails. The taste of this spice is very delicate, warm, penetrating and slightly bitter. It adds a brilliant golden yellow colour to dishes and is sold in strands as well as in powdered form.

Saffron is immersed in liquid for the majority of its uses in cooking. Saffron is added at different stages of the cooking process, depending on what is required for the dish being prepared. If after the colour, saffron is added in the beginning stages however, if aroma is sought, the saffron is added in the latter stages. If overused, there is a danger of it giving an amaroidal taste to foods. If liquid is not required in the cooking process of the dish, then saffron can always be ground and stirred in with the same effects. In this case, it is essential that if the threads are not dry, then they are dried, possibly by roasting, before the grinding process commences.

The use of saffron is very much a part of Indian Moghlai cuisine and is often used in biryanis. The spice is heavily used for its colouring properties, especially in rice and in many Indian desserts including kheer (Indian rice pudding) and kulfi (ice cream) in order to give the dish a grander look when entertaining.

Did you know?
Saffron has always been expensive and, therefore, open to adulteration. In the Middle Ages, punishment for this crime was extreme - in 1444, a German named Findeker was ordered to be burned at the stake for adulterating the spice.