The Essential Ingredient
Saffron, the most prized of all spices, is highly sought after for its vivid red-orange colour, its aroma and its flavour. Though expensive, a little saffron goes a long way, and only a few small threads are needed for each dish.
Be wary of cheaper alternatives; there are many fake saffron products on the market, so it is important to use a reputable supplier to ensure the highest quality.
Saffron, from the stamen of the crocus sativus, has been cultivated throughout the Mediterraean and as far east as Kashmir since the 14th century. Today, saffron is grown in Spain (which contributes to 70% of the world’s supply), Iran, Kashmir, India, Greece, Italy and France, with Spain’s Mancha saffron said to be the best.
The stamens are individually picked by hand, carefully dried and stored in sealed containers to avoid bleaching.
It takes five million hand-picked, hand-processed stamen to make 1kg of packaged saffron.
Saffron threads should be between 2-4 cms long, a deep vivid red colour, and should taper at one end. Sometimes lighter threads will be included, but the darker threads should form the majority.
Powdered saffron is cheaper and more convenient to use, but has less aroma and flavour. Saffron should always be stored in a dark, dry place and will maintain its properties for up to three years.
Notes on using saffron:
- Before using, it is imperative to soak the threads in warm water.
- Saffron is an essential ingredient in traditional Mediterranean dishes such as paella and bouillabause.
- It can be used in pilaf and other sweet and savoury rice dishes.
- Saffron provides colour and flavour to cakes and breads, including traditional saffron Easter bread and olive oil cake.
The Essential Ingredient’s saffron thread range, available in a variety of sizes, is sourced exclusively from only the most highly regarded Spanish producers, and is available at all The Essential Ingredient stores.
Read more about the annual harvest of The Essential Ingredient saffron.
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