It's no wonder that saffron — the yellow-orange stigmas
from a small purple crocus (Crocus sativus )— is the
world's most expensive spice. Each flower provides only
three stigmas, which must be carefully hand-picked and
then dried — an extremely labor-intensive process. It
takes over 14,000 of these tiny stigmas for each ounce of
saffron.
Thousands of years ago saffron was used not
only to flavor food and beverages but to make medicines
and to dye cloth and body oils a deep yellow.Today this
pungent, aromatic spice is primarily used to flavor and
tint food. Fortunately (because it's so pricey), a little
saffron goes a long way. It's integral to hundreds of
dishes like Bouillabaisse, Risotto Milanese and
Paella, and flavors many European baked
goods.
Saffron is marketed in both powdered form and in
threads (the whole stigmas).Powdered saffron loses its
flavor more readily and can be easily adulterated with
imitations. The threads should be crushed just before using.
Store saffron airtight in a cool, dark place for up to 6 months.
