Saffron
The World's Most Expensive Spice

Saffron is derived from a crocus plant, Crocus sativus, which produces purple flowers in the fall. The flowers are also described as mauve and lilac in color. The crocus plant belongs to the iris family, Iridaceae, and thus is a perennial, which grows from a bulb. It is small and low growing, reaching a maximum of 9" in height. The blooms only last for 15 days. The valuable part of the plant for culinary purposes is located inside the flower, specifically the brilliant orange-red stigmas, delicate organic filaments the thickness of a thread. There are three tiny red stigmas in each flower. The stigmas must be handpicked from each flower. When the stigmas are dried, they loose about 80% of their weight. It takes approximately 225,000 stigmas from 75,000 flowers to obtain a pound of saffron. It takes an acre of land to produce 5 to 7 pounds. You can easily understand why it is expensive. There have been times when it was worth much more than its weight in gold.

Saffron has been treasured since antiquity for four reasons: (1) its aroma (it was used as a perfume), (2) its color (it was used as a dye - golden in color), (3) its flavor (it was used as a seasoning - a unique but slightly bitter taste), and (4) its psychological medicinal effect (it was used to revive the spirit - making one cheerful and optimistic).

As to the last use, saffron is mentioned in a Theban medical papyrus from the 16th century B.C.  Roman royalty used to bathe in saffron-scented water, one of early instances of aromatherapy. Saffron is mentioned in an English healing manual or "leechbook" dating from 10th century A.D. Charmaine Solomon, in her book Encyclopedia of Asian Food, says that in the 16th century there was an English saying that a cheerful, jovial person must have "slept in a bagge of saffron." Also, to restore a canaries' spirit of song, saffron tea was put in the canaries' drinking water. She says she tried it and it works! Hey, if I could afford to bathe in saffron-scented water and feed saffron tea to my canaries, I would be jovial too! No mystery there.

According to Solomon, it is used in the snow-clad Himalayas to treat hypothermia, life-threatening loss of body heat. Herbal medicine holds that it can effectively treat fevers, menstrual problems, and hysteria. That is because it calms the nerves and promotes perspiration. It is also, supposedly, an aphrodisiac, although, according to Solomon, too much can be narcotic. It is certainly expensive enough to be a narcotic.

Saffron is named among the sweet-smelling herbs in Song of Solomon 4:14. King Solomon's lover is likened to a garden filled with all the choicest fruits and spices, including "nard and saffron, calamus and cinnamon, with all trees of frankincense, myrrh and aloes." It was used as a perfume in Greek and Roman halls, courts, theatres, and baths. The professional class of Greek courtesans (high-class educated prostitutes) was particularly fond of saffron as a personal aroma. Nero had the streets of Rome strewn with saffron for one of his triumphal entries. I guess if you can't be good, as least you can smell good.

Saffron contains several red and yellow pigments, the main one being crocin. It can color a dish from lemon yellow to deep orange. In India, a golden water-soluble dye was distilled from saffron. After the death of Gautama Siddhartha (Buddha), the Buddhist monks made saffron the official color of their robes. It has been the color of royal garments in several cultures.

As for culinary uses, the color and flavor is used in many Mediterranean and Asian dishes, particularly rice and fish. The French use it in bouillabaisse, the Spanish in paella, Italians in risotto all milanese, and Iranians in zafran pialo. Indians use it in curry, pilaf, and ice cream. In Kashmir it is used in many lamb dishes, such as kofta and roast lamb. It is an important ingredient in Scandinavian, English, and Balkan breads.

Saffron contains .5 to 1 percent essential oil. As with all spices and herbs, Saffron's flavor comes from its essential oil, the principal component of which is picrocrocin.

It is believed that the crocus was first grown in Cilicia, located on the southeastern Mediterranean coast of Asia Minor, that is to say, modern day Turkey. Tarsus, the ancient hometown of the Apostle Paul, is located in Cilicia. Some believe it is also native to Iran, which was Persia in the ancient world. The Aryans brought saffron to India around 2,000 B.C. Its use was confined to the highest caste. The Hebrew word for saffron, "carcom," derives from the ancient Indian word for saffron, "cumcum." which is still used in India today.

The Arabs brought saffron to Spain in the 10th century A.D. It is believed that Romans brought saffron to England and northern Europe in the latter half of the same century. The English word "saffron" derives from the Arabic "za'faran," meaning thread or yellow. The English town of Saffron Walden, located in Essex, got its name from the saffron crocus which was grown for its use as a golden-yellow dye. The Mongols under Genghis Kahn brought saffron to China in the 13th century A.D. Today it is cultivated primarily in Spain, Turkey, Iran, and Kashmir, but also in France, Italy, and Sicily. The finest saffron imported into the United States now comes from Spain and Kashmir. Kashmir is the region where northern Afghanistan, northern India, and southwestern China meet.

While saffron is the world's most expensive spice, fortunately a little goes a long way. In fact, too much saffron imparts a bitter medicinal flavor to food. A small pinch of saffron will do for most dishes. A pinch is only three or four filaments. If you are measuring saffron for a dish, do not pack the filaments down. Drop the strands loosely in a measuring spoon.

Saffron is used in both savory and sweet dishes. As for savory dishes, it is used with rice, pilaf, chicken, lamb, and seafood. It accents the sweetness in food and is used in ice cream, cream, puddings, custards, cakes, scones, tarts, and cookies. It is also used in breads and brewed with tea. When consumed in tea, it heightens the spirit of music in a person, which is important, since fine cooking is borne out of the spirit of music. Kashmir samovar tea contains cardamom, honey, and saffron, which beats Tazo tea any day. To put it mildly, it "rocks!"

There are two basic ways to use saffron:
1. Soak whole strands or crushed saffron in a tablespoon of very hot milk or water for about 15 minutes and then add to the dish. Also, after soaking, crush with the back of a spoon to release more flavor and color into the milk or water, and then add to the dish.
2. Crumble with your fingertips and add directly to the liquid in a dish.

For Indian saffron, which is soft and limp due to sun drying, toasting is recommended. This is unnecessary for Spanish saffron, which is mechanically dried and toasted. If needed, toast strands lightly in a dry pan over low heat for one minute so they are crisp enough to be crushed with the back of a spoon, but not so long as to darken in color. Do not scorch. Let the strands cool in a saucer; then crush with the back of a spoon. Soak in a tablespoon of hot milk or water for about 15 minutes. Add to the dish.

Cooking with Saffron

Vanns Saffron Threads