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Saffron: The Diamond of Spices

Updated on March 30, 2012

Saffron Threads

A tiny bag of saffron at my local grocery.
A tiny bag of saffron at my local grocery. | Source


Where Does It Come From and Why is It So Expensive?

Before you shell out your hard earned money on a gram of this luxurious, red-gold (some would say vermillion) spice with the distinctive earthy, honey-like taste, it may be useful to know where it comes from and why it’s so costly. Unless you live in Iran, which produces the majority of saffron, or in Spain, which is a huge exporter, odds are you won’t find high-quality at a cheap price. This is because the threads (the dried stigmas of the violet flowers of Crocus sativus, a member of the Iris family), must be harvested by hand, and it can take up to 250,000 flowers to make one pound. When you take into account extensive labor, time and limited means, then, yes, saffron is certainly a jewel amongst spices.


Quantity Does Not Mean Quality: 3 Things to Look Out for When Buying Saffron:

1. Finding the real deal can be tricky. At my local grocer, a tiny packet of red threads sell for $7.99 a gram and is labeled as “Pure Spanish Saffron.” How true this is, especially since it ships from Texas, is hard to determine. Perhaps a better bet is to investigate your city’s world markets (normally Indian or Pakistani), or online shops to order directly from the source.

2. Another gastronomic concern is whether or not you are purchasing genuine saffron or simply the ambiguously titled “azafrán” (usually found in the ‘ethnic’ food aisles or in Latin American shops), which is sometimes a guise for safflower; while the later lends a similar yellowish color to food, it is virtually tasteless.

3. The last thing to keep in mind when searching for this diamond in the rough is whether or not to go the powdered route. While crushed saffron may be cheaper and require less elbow grease, in this instance, it would be wise to err on the side of caution. You never know if the powdered stuff is laced with safflower or even turmeric, both of which will severely alter the particular flavor of real saffron. Another hint: Redder is better and the threads should have a brittle texture.

Best Saffron Dishes—Recipe #1:

1.You knew it was coming: paella. Yes, that famous rice dish born in Valencia, Spain, is renowned for pick-of-the-market flavors and the warm aroma of saffron only enhances this classic fare. Most recipes call for one ‘pinch’ (a teaspoon) and recommend toasting the threads. Prepare to fight off your friends for those last tasty scoops of socorrat (the perfectly burned rice at the bottom of the pan)!

Seafood paella with saffron.
Seafood paella with saffron. | Source

Want to learn how to make your own paella? Read on!:

Origin and Recipe of Traditional Valencian Paella with Saffron



Saffron Recipe #2:

For those who like fish, Bouillabaisse is a filling stew from the French city of Marseille. Saffron is the backbone of this mouth-watering treat and it’s slightly spicy zing makes it a perfect meal for a chilly winter night. Be sure to crush the threads into powder for maximum diffusion.


Warming bouillabaisse with saffron
Warming bouillabaisse with saffron | Source

Saffron Recipe #3:

A superb side plate that can be paired with practically anything is saffron scalloped potatoes. First and foremost, the spice should be steeped in hot water for about 20 minutes, then combined with butter, half and half, onions and garlic—the results are sure to cater to all tastes. Add springs of rosemary for extra flavor.

Freshly roasted saffron potatoes
Freshly roasted saffron potatoes | Source

Once You Have It, Never Let It Go:

Okay, while you won’t want to preserve your stash of saffron in the family safe for decades, a little bit can certainly go a long way. If properly stored, the threads can last several months or even years—just keep them tightly sealed in a glass jar (some recommend wrapping them in tinfoil) away from any light. While the potency of aroma may dwindle, oftentimes merely soaking them in hot water will bring out the intense honeyed scents. Another good rule of thumb for conserving your saffron: For the aesthetic pop of the red-gold color, simply use powdered turmeric or safflower and save the real deal for a truly sensational dish.

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    • profile image

      Matt Degreff 5 years ago

      Awesome article! Thanks for bringing me the real thing.. and using my photo!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Thanks! It worked perfectly for the article!

    • profile image

      Rachel Mazique 5 years ago

      Interesting and informative! The paella dish looks delicious :)

    • craftybegonia profile image

      craftybegonia 5 years ago from Southwestern, United States

      Yello rice is wonderful with safron! Votrd up.

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      I agree and thanks so much, begonia!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      And thanks, Rachel! Hope you learned some new things about this coveted spice...

    • profile image

      Tia 5 years ago

      Muy bueno, I learned a couple of new things, well done!

    • profile image

      Sheryl DeGreff 5 years ago

      Very interesting......I'm ready to go to a Spanish restaurant! Or better yet..Spain!

    • profile image

      Anna 5 years ago

      Mmmm Boullabaise. In fact, I still have a bit of saffron left. I'm inspired. Thanks for the info!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Thanks for reading, anna! Good luck with you're dish y bon apetit!

    • sabrani44 profile image

      sabrani44 5 years ago

      Great first hub. welcome to Hubpages, hope you enjoy it here!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Thank you, sabrani! I appreciate the encouragement!

    • profile image

      x24 5 years ago

      delicious article. my mouth is already watering for the second course! so informative and so fun to read.

    • profile image

      JJ 5 years ago

      Great article! I didn't know saffron was so delicate to maintain fresh. Very Interesting and provocative information.

    • Ladybird33 profile image

      Ladybird33 5 years ago from Fabulous USA

      Thank you for sharing, this is priceless!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Thanks ladybird, and thank you for a warm welcome!

    • amymarie_5 profile image

      amymarie_5 5 years ago from Chicago IL

      I've never tried saffron but now I must! Thank you for the tips on how to buy and dish ideas!!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      amymarie_5--Thanks, it's worth it! And a little bit goes a long way...just make sure you get the real stuff and happy cooking!

    • LaDolceVitaGirl profile image

      Teri Nolan Range 5 years ago

      Thanks! Great article, I cannot believe it takes soooo many flowers to make a pound of Saffron! Unreal! Now, I love it, even more! Voting intersting and I TWEETED you! :) Following, also...

    • Danareva profile image
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      Dana De Greff 5 years ago from Miami

      Ladolcavitagirl,

      Thanks for reading commenting and tweeting! I hope you enjoy your next saffron experience!

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