Introduction to Saffron

Saffron is the most expensive spice in the world. It is almost worth its weight in gold. It is also one of the oldest known spices. Made from the dried, thread-like stigmas of the saffron crocus, this coslty spice adds a vivid yellow colour and subtle flavour to food. It is available as bright orange threads (sealed in small glass jars or tiniy plastic packets) or ground into powder (the powder is often adulterated and of inferior quality). Saffron thread are usually soaked in to a little warm water before use, then squeezed out to release the colour into the water. The threads and liquid are then both added to the dish to give the characteristic saffron colouring.



Saffron is the ingredient , condired to be the caviar of the spice rack. Saffron spices have been used in cooking for 1000's of years. Some of worlds renowned chefs regard saffron as a special ingredient in dishes that can not be replaced. Saffron is used in cooking to both add color and to add flavour. In India and Spain saffron is exquisite flavour graces rice dishes. Because of its bitter , hay-like quality, the flower is common in curries, meat dishes and soups.