What is Saffron? Saffron is the name given to the dried, red-colored stigmas and part of the white style to which they are attached of the purple-flowered crocus, a member of the Iris family. The dried stigmas or threads are re-hydrated or powdered to be used to give extraordinary color and flavor to many dishes. What is the origin of Saffron? Saffron has been known since antiquity in the eastern Mediterranean. It was first brought to Spain in the 8th century by the Arabs who discovered that the lands of La Mancha, in the Southeast of Spain, were ideal for its cultivation.

Today, Spain is the leading producer and exporter of saffron and accounts for around 70% of the world’s market. Up to 40 metric tons are produced annually in Spain. Over 90% of this staggering crop of 6,400,000,000 crocus flowers is of La Mancha origin. Not only is Spain the world’s leading producer, but its Azafrán-Oro saffron is internationally considered to be the best due to its intense aroma and its coloring strength.

How is Saffron produced?
This enormously valuable and prestigious culinary spice is obtained from the stigmas of the saffron rose that only flowers for a few days in the autumn. Every step in the process is done by hand, from picking the flowers, to removal of the stigmas, to the drying process. This is one of the reasons for its high market price. The other reason is that it takes 150,000 crocus flowers to produce one kilo of saffron!

What are the characteristics of high quality saffron?
Saffron filaments should be packed in a dense bunch intertwined with whitish styles; there should be little or no dust in the box. The filaments should be obviously red, trumpet-shaped, serrated or indented at the distal end. The filaments will be between 20-30 mm in length in individual pieces or joined by the style in twos or a full set of three. A small percentage of white, yellow, or orange styles will also be present. They are not waste or padding material, but contribute by extending the flavor and aroma range of saffron.

If saffron filaments are stored in a dark dry tin or box away from any source of moisture, they will remain in good condition for many years – 10 or more is not uncommon. Eventually they will become stale, their color will darken then turn to brown and the aroma will decrease, possibly becoming sour. Never store dry saffron in the refrigerator or freezer.

Saffron filaments should never be damp or wet when purchased, but dry and brittle. The milling of saffron filaments into saffron powder dissipates the moisture from the filaments making it more concentrated and thus more expensive. But it is more difficult to judge the quality of saffron powder.

Does saffron have any nutritive value?
Saffron is one of the richest sources of Riboflavin and Vitamin B2.

How does one cook with Saffron?
For many cooks, saffron’s principal function is to color food with the radiance of sunlight. The delicate appearance of saffron belies its energy as a colorant, for concealed within the filigree stigmas is a potent natural dye which in its pure form can color up to 150,000 times its own weight unmistakably yellow.

Saffron is generally available in two forms, filaments or powder. To use saffron filaments, infuse them in hot water for at least 30 minutes before adding to your recipe. Placed in hot water, filaments will instantly start to release color and aroma. The flavor develops more slowly. Coloring power will intensify with time, and eventually the filaments will appear to be exhausted (around 12 hours), ghostlike and pale, having been bled of all their goodness and color by the liquid.

The golden rule of using saffron infusions is: (1) for maximum color, add it at the beginning of the cooking process with high heat and (2) for maximum flavor and aroma, add the infusion near the end of the cooking process and with a lower heat. Or do half and half for a nice balance.

You can add small amounts of saffron to just about anything from omelets to hollandaise sauce to increase the intensity of color. See our recipe section for some more ideas.

Reference: The Essential Saffron Companion – John Humphries