Saffron
Cultural or Geographic History
Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. The world's most expensive spice, saffron is costly because more than 225,000 stigmas must be hand picked to produce one pound. Ancient Greeks and Romans scattered saffron to perfume public baths. The 13th century Crusaders brought saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, saffron was a symbol of hospitality.
Flavor Profile
Spicy, pungent and bitter flavor with a sharp and penetrating odor
Recommendations for Use
- Use in Italian risotto's
- Spanish chicken and rice and paella
- French seafood stews and bouillabaisse
- Use in Indian rice dishes
- Commonly used in Middle Eastern dishes
Recommendations for Combinations
- Works well with coriander and cumin in Middle Eastern rice dishes
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