There are less expensive varieties available, but real saffron has a high base rate of expense that its price just can't sink below. When purchased in small quantities from reliable sources, saffron is definitely worth it. It plays well with an impressive range of ingredients, and even when it doesn't dominate a dish, its flavor and distinct aroma elevate its surrounding flavors into something ethereal. The key is learning how to source it so you don't break the bank or get ripped off. First things first, beware of bunk saffron.
Saffron will always be expensive; if you see a packet of a couple ounces for a few dollars, just put it back. The image on the right is what real saffron looks like.
The threads are fine and even in size, with a thin yellow tendril on one end and a trumpet-like flute on the other. Compare that to some fraudulent saffron on the left: coarse, irregular threads, tiny shreds of something almost bark-like. The yellow bits aren't even connected to the red threads, a sure sign of fraud.
The fake stuff often smells like bark with some chemical additives thrown in basically what it is ; real saffron will tickle your nose even through a layer of plastic. Your major purchasing decision will be country of origin. When I can find Iranian saffron, that's my top choice. The color is a deeper red and spice's telltale musk a fantastic corrective to its sweet perfume is more pronounced. But these saffrons are difficult to find for reasons of embargo, difficulty in cultivation, and local bans on export for the international market.
The next step down though only the nitpickiest would call it a downgrade is Spanish saffron, which is high quality, relatively available, and strictly regulated. Spanish saffron is divided into grades. Names to look for are coupe , superior , La Mancha , or Rio. Coupe is the top of the line: it has the least flavorless yellow stem and the highest amount of crocin, one of the key essential oils in saffron.
If you can't find coupe grade or don't want to shell out the money for it , those other grades are more affordable and still high quality. Pick your grade by the saffron's final destination. But for dishes where it's the star, such as risotto Milanese, go for the best you can get though those lower grades will still taste great. Never buy ground saffron.
Far too often it's cut with turmeric, paprika, and the aforementioned bark. Even if it's from a spice merchant you trust, saffron powder loses its flavor faster than whole threads. If you have the option to buy a small sample of saffron threads, drop them in some warm water in a small bowl. The real saffron threads are evenly-sized and fine, with yellow tendril on its one end, and looks like a flute on the other.
Even though it costs too much, just a pinch of it will surely enliven your dish! Some even say that it has a hay-like scent and taste. On the other hand, others disagree and even compare it to honey source. That is why the best answer lies in your palate. We recommend that you try it for yourself.
Just a pinch or a few threads of it will already go a long way. As a matter of fact, saffron is practically sold in small packages, which amounts to a half teaspoon or even lesser than that.
Because of its unique flavor, if you throw it in your dishes, one may come around all of it in the dish and will be surprised by the intensity of its taste. To avoid that, you must soak saffron first in a teaspoon of white wine or water and keep it for 5 minutes. This helps in dispersing through the dish, as well as release its natural taste in an even manner.
The dishes that use saffron very often are curries, pilaf, risottos recipe , and more. But before you decide to pay all that money for spice, first you should find out how it contributes to the dish, how to use it in the kitchen and, of course, what does saffron taste like. Here is everything you need to know about saffron before you pawn your family gold. Saffron originally came from Asia, where it is still mainly produced.
However, some people claim that this expensive spice, also known as Red Gold, actually comes from Greece. The saffron produced in Greece is one of the most highly-prized in the world. It is also widely available, which makes it more affordable than the one that is collected in other regions. Today, this exotic spice is produced in many countries worldwide, particularly in Italy, France, Greece, Spain, and in the Indian state of Jammu and Kashmir.
We've already mentioned that saffron production can be complicated, which is one of the main reasons for its price. Namely, it takes 80, flowers to produce one pound of saffron, with a price ranging from to 2, dollars. Saffron stigmas are gathered when its violet-blue flowers open, and every flower produces three of them. The time of harvest is autumn. The process must be carried out by hand, usually by specially trained pickers, almost always women.
A legend says that in the region of Oxiana, situated between Iran and Afghanistan, only little girls are allowed to pick saffron. They have to be virgins under 13 years old. Besides its taste, color and price, saffron is known for many nutritional benefits. It is packed with antioxidants, which means that it has disease-preventing and health-promoting properties. A carotenoid compound found in saffron even has the capability of protecting the human body from infections, cancer, and oxidant-induced stress.
Some of the active components of saffron can have therapeutic applications in traditional medicines, such as antidepressants, antiseptic, digestive and anti-convulsant. The spice is also rich in many minerals, like potassium, copper, magnesium, selenium, iron and zinc.
Furthermore, it also contains many vital vitamins, including vitamins A and C, riboflavin, folic acid and niacin. The taste of saffron is an actual mystery because it seems that everyone experiences it differently.
Some see it as highly-bitter, while others emphasize its semi-sweet note. In fact, saffron has several different tasting notes: floral, honey-like, musky, mushroomy, pungent, fresh as the sea and bitter. Its flavor can also be described as hay-like and sweet, while its aroma has a metallic note to it.
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