Spice
Saffron
Saffron is the dried stigma of Crocus sativus, the world's most expensive spice by weight. It lends golden colour and a honey-hay aroma to paella, risotto, biryani, and baked goods. Threads are preferred over powder for authenticity. Soak in warm liquid before use to extract colour and flavour.
Also known as: Za'farān, Azafrán, Kesar, Krokos
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Breeds, cuts & preparations
Variety
CoupéCrocus sativusIranian SaffronKashmiri SaffronLa ManchaLachaManchaMongraNeginPushalSargolSpanish Saffron
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrushedPowderSoakedThreadWhole Stigma
CommonCharacteristic
AromaticBitterDelicateFloralGoldenHayHoneyMetallic
History
GR
Saffron crocus cultivation and use appear in Bronze Age Aegean culture.
IR
Persian saffron production and cookery set quality standards still referenced today.
ES
Saffron cultivation established in Spain, later famous as La Mancha saffron.
Iran, Spain, India (Kashmir), and later other regions supplied global saffron markets.