Saffron
saf-ruh n
Origin: Saffron is the world’s most expensive spice.
It comes from a flower known as the saffron crocus. The stigmas are dried threads from the flower and each flower only produces three stigmas. It takes 1,000 flowers to make an ounce of saffron. This extensive hand production process explains why the cost of saffron is the highest in the world. A small container of 2 grams (.07 ounce) of thread can run over $20 and a pound can vary from $500 to $5,000.
The spice was native to the Mediterranean. Today, it is cultivated in India, Turkey, China, and Iran. Due to the harvesting process and quality of saffron from these regions, they each vary in grade and price.
The red and yellow threads give off a yellow hue color which is unique to saffron. The saffron threads are also used as a fabric dye and are the official color of the Buddhist robes.
Recipes: As you can imagine, adding saffron to recipes is quite luxurious. The threads are used in a very small quantity to give a rice dish and beautiful yellow color and aroma.
To cook with saffron, you just need a pinch of threads. Add them to a mortar and pestle to make a powder or simply soak the threads in hot water for 5-20 minutes and then add both the liquid and saffron to the recipe.
Saffron is most commonly added to rice dishes.
Many cultures have their own version of saffron rice.
In Persia, saffron rice is made with the addition of pistachios, pine nuts, almonds and barberries. For a plain version, there is a no frills yet delicious saffron rice.
Another variation in Middle Eastern cooking is lemony saffron couscous.
In Spain, a well-known rice dish is the famous paella.
Saffron can also be added to orzo or lemon risotto for a nice flavor.
Saffron can be used in more than just rice and can be added to flavor meat dishes such as a Moroccan Saffron Chicken.
Saffron is commonly used in desserts as well to make a Persian rice pudding or an Indian rice pudding known as kheer. A few little threads can add such a lovely flavor and color to your entrée.
I have a little box of saffron that I’ve savored as “my precious spice” because I want to save it for a special occasion but if I hold it for too long, it will lose its flavor.
Guess what’s for dinner tonight!
saf-ruh n
Origin: Saffron is the world’s most expensive spice.
It comes from a flower known as the saffron crocus. The stigmas are dried threads from the flower and each flower only produces three stigmas. It takes 1,000 flowers to make an ounce of saffron. This extensive hand production process explains why the cost of saffron is the highest in the world. A small container of 2 grams (.07 ounce) of thread can run over $20 and a pound can vary from $500 to $5,000.
The spice was native to the Mediterranean. Today, it is cultivated in India, Turkey, China, and Iran. Due to the harvesting process and quality of saffron from these regions, they each vary in grade and price.
The red and yellow threads give off a yellow hue color which is unique to saffron. The saffron threads are also used as a fabric dye and are the official color of the Buddhist robes.
Recipes: As you can imagine, adding saffron to recipes is quite luxurious. The threads are used in a very small quantity to give a rice dish and beautiful yellow color and aroma.To cook with saffron, you just need a pinch of threads. Add them to a mortar and pestle to make a powder or simply soak the threads in hot water for 5-20 minutes and then add both the liquid and saffron to the recipe.
Saffron is most commonly added to rice dishes.
Many cultures have their own version of saffron rice.
In Persia, saffron rice is made with the addition of pistachios, pine nuts, almonds and barberries. For a plain version, there is a no frills yet delicious saffron rice.
Another variation in Middle Eastern cooking is lemony saffron couscous.
Saffron can also be added to orzo or lemon risotto for a nice flavor.
Saffron can be used in more than just rice and can be added to flavor meat dishes such as a Moroccan Saffron Chicken.
Saffron is commonly used in desserts as well to make a Persian rice pudding or an Indian rice pudding known as kheer. A few little threads can add such a lovely flavor and color to your entrée.
I have a little box of saffron that I’ve savored as “my precious spice” because I want to save it for a special occasion but if I hold it for too long, it will lose its flavor.
Guess what’s for dinner tonight!
Medicinal Cures:
Saffron is nicknamed the “sunshine spice” not only because of its yellow color but because it is known to help uplift your mood. Saffron has been used as an aphrodisiac and may improve libido and sexual function.
According to WebMD, saffron can be used for asthma, cough, whooping cough and to loosen phlegm. It can help with PMS symptoms and also with headaches, and insomnia.
Saffron milk is known as ‘kesar milk’. In Ayurveda healing, this warm milk is known to have a sedative effect. To help you with your zzz’s try a cup of saffron milk.
Ingredients
- One cup milk (You may use either dairy such as cow’s milk* or non-dairy milk like soy, almond, cashew or full-fat canned coconut milk.)
- Saffron (kesar) strands, 8 to 10
- ¼ tsp of cardamom powder (optional)
- Raw sugar, maple syrup, brown rice syrup or coconut sugar (optional)
- Chopped almonds and pistachios for garnishing (optional)
Take one cup of milk in a saucepan and heat it over a medium flame until it comes to a boil. After one boil, add the saffron strands and cardamom powder and simmer over a medium flame for ten minutes. The milk will turn a light golden yellow color.
Add raw sugar, maple syrup or brown rice syrup according to your taste and remove from the heat. Pour the milk into your cup and do not strain out the saffron strands.
Garnish your saffron milk with chopped almonds and chopped pistachios.
Sweet dreams!
Sources
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