• Saffron, considered the most expensive spice in the world, has an intense taste, a special aroma and gives a special color to dishes.
Saffron is used to give aroma, flavor and distinct color to both desserts and savory dishes. This precious spice is extracted from the red stigmas of a particular saffron flower, Crocus sativus. The stigmas, the thin threads intensely colored in reddish orange, are picked by hand, and to obtain 1 gram of saffron, about 150 flowers are needed, which explains the high price of saffron.
Saffron is native to the Middle East, where it has been cultivated for thousands of years. It is believed to have entered Central Europe from Crete, eventually becoming cultivated in countries such as Austria. Currently, saffron has a wide distribution area, being cultivated from the western Mediterranean, Spain, Sardinia (Italy), to India (Kasmir). Spain and India are the largest producers of saffron, covering 80% of world production. Depending on the region it comes from, it is called saffron, azafran or zafferano. Because of the high price, there have always been counterfeit versions of the precious spice. And now, sometimes, tourists from Morocco, Tunisia, Turkey or Egypt are sold saffron instead of saffron, a much cheaper version of it.
As a rule, the quality of the spice can be determined by the pigmentation: the more intense the color, the better the quality. To avoid the counterfeit or inferior product, it is preferable to purchase saffron in the form of whole strands and not in the form of powder. Saffron threads retain their flavor longer, while powdered saffron, even when not mixed with anything else, is not as strong and tends to lose its flavor quickly. It is best stored in glass or ceramic containers, hermetically sealed, away from light and moisture.
A special aroma
The taste of saffron is complex and difficult to describe. If for some its lush aroma is similar to that of turmeric, others consider it to have a floral note with a slight bitter tinge. To enjoy the distinct taste of the precious spice, it is used sparingly and not used in combination with too many secondary flavors. Being sensitive to high temperatures, saffron is added only when the dish is not very hot, because otherwise its delicate flavor is lost. To fully benefit from the lush taste of saffron, it is recommended to infuse the threads in warm water before adding to dishes.
If using saffron to flavor plain rice or in paella it is no longer a novelty for anyone, its use to create aromatic desserts such as Kulfi, a specific North Indian dessert, or Bastani Sonatas, the Persian ice cream with saffron and rose water, can be a surprise. Ground saffron is also added to baked goods for a subtle flavor and vibrant color.
Saffron can also be consumed as a tea, having the same health benefits. studies shows that the precious spice, rich in antioxidants, can have an effect on an impressive list of conditions, from depressive states to digestive disorders, while also helping to reduce appetite and blood sugar levels. It can also improve memory and vision and lower the risk of cardiovascular disease.
Article written by Gabriela Dan, Editor of Arta Albă
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