The most expensive spice by weight in the World, Saffron has been an important spice for 4,000 years. It can be described as honey-like, grassy, bitter and sweet all at the same time, but it is an irreplaceable flavour and colour element in many famous dishes including Paella, Bouillabaisse, Biryani and Risotto Milanese.
Saffron comes from the crocus flower, each one only bearing three stamens, which is grown mainly in Iran, India, Spain and Italy, although many, many more countries have produced this spice. The Iranian Saffron is the strongest, most pungent variety. It is native to South West Asia.
Saffron is believed to have cancer-suppressing properties and is a strong anti-oxidant. It has been documented as having assisted in the treatment of over 90 illnesses.
It is also a useful dye, giving an orange-y yellow hue to both fabric and food and is also important in perfume.
It needs to be used sparingly as too much can cause a medicinal flavour. It pairs well with almond, lamb, chicken, rose, white chocolate and white fish and others.
There are many ways to use saffron such as soaking in hot water, milk or rosewater, crushing with the fingers or a small pestle or mortar to add directly to dishes or roasting in a dry pan to be crushed.
I use the spice often when cooking rice for curries and Biryani especially. I also add some to any pale coloured dish such as white wine sauce for fish or creamy pasta sauces and mixed with butter for chicken.
To colour rice a vivid yellow, add some stamens (between 5 - 8) to the boiling water used to cook rice. As the rice boils, it will turn a beautiful sunset like colour and have a distinctive honey like perfume and flavour.
Saffron comes from the crocus flower, each one only bearing three stamens, which is grown mainly in Iran, India, Spain and Italy, although many, many more countries have produced this spice. The Iranian Saffron is the strongest, most pungent variety. It is native to South West Asia.
Saffron is believed to have cancer-suppressing properties and is a strong anti-oxidant. It has been documented as having assisted in the treatment of over 90 illnesses.
It is also a useful dye, giving an orange-y yellow hue to both fabric and food and is also important in perfume.
It needs to be used sparingly as too much can cause a medicinal flavour. It pairs well with almond, lamb, chicken, rose, white chocolate and white fish and others.
There are many ways to use saffron such as soaking in hot water, milk or rosewater, crushing with the fingers or a small pestle or mortar to add directly to dishes or roasting in a dry pan to be crushed.
I use the spice often when cooking rice for curries and Biryani especially. I also add some to any pale coloured dish such as white wine sauce for fish or creamy pasta sauces and mixed with butter for chicken.
To colour rice a vivid yellow, add some stamens (between 5 - 8) to the boiling water used to cook rice. As the rice boils, it will turn a beautiful sunset like colour and have a distinctive honey like perfume and flavour.
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