Saffron

Saffron is a highly aromatic spice made from the dried stigmas of the saffron crocus (Crocus sativus). Each crocus flower contains just three stigmas, and it takes over 1,660 blossoms or 5,000 hand-gathered stigmas to make just 10g of saffron, which explains why it is the world's most expensive spice.

The delicate and thread-like stigmas are bright gold-red in colour and have a strong, honeyed aroma and a pungent bitter-honey taste. They are added to a wide range of food to provide an attractive golden tint and a bitter, flowery flavour. Saffron is particularly popular in Spain, where it is added to paella, fish stews, vegetable soups, and to chicken and shellfish dishes. It is also an essential ingredient in the French dish of bouillabaisse, as well as in some Italian risottos. Saffron is also used in India to colour festive pilaus. At one time, saffron was extensively cultivated in England, particularly at Saffron Walden, from which the town took its name. The spice is used in the west of England to make Cornish saffron buns (where it is combined with dried fruit in a yeast dough), saffron bread and saffron cake.

Saffron is sold either in strands or powdered; however, the powdered version may be adulterated with other ingredients, giving an inferior flavour. Any adulteration may be particularly obvious if light specks appear in the orange-red powder. Saffron powder can be added directly to food, whilst the strands must be crushed to a fine powder in a mortar and pestle. Alternatively, the strands may be infused in a little warm water or white wine, and then added with their liquid to the dish, usually at the end of the cooking time. Very little saffron is needed to flavour a dish; for example, about 9-12 strands are sufficient for 225g of rice.

Alternatives to saffron include colorante alimentario, a strong Spanish powder that contains tartrazine, E102. This adds colour to dishes without flavour, which can make dishes such as paella and Milanese risotto more economical to produce. Brightly coloured turmeric may also be used in place of saffron in rice dishes; however, saffron is a much better choice for any recipes containing garlic, fennel, white wine, mussels or fish.

If stored in a tightly sealed opaque container out of direct sunlight, saffron will keep for approximately ten years. It may also be stored in the freezer; this makes the strands brittle, making them easy to crumble into foods.