Mad about Saffron!
Written by Asinus Asinum Fricat on May 30, 2008 – 5:08 am -Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice! In Sydney, I used saffron liberally. I made a knockout Scallop dish, cooked lightly in a saffron & vanilla broth.
According to Greek myth, handsome mortal Crocos fell in love with the beautiful nymph Smilax (I love these historical titbits). But his favours were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower. A native of the Mediterranean, saffron is now imported primarily from Spain, where Moslems had introduced it in the 8th century along with rice and sugar. Valencia coup (coupé meaning “to cut” off the yellow parts from the stigmas) saffron is generally considered the best, though Kashmir now rivals this reputation. Saffron is also cultivated in India, Turkey, China and Iran. The name is from the Arabic word zafaran which means ‘yellow’. The French culinary term safrané means ‘coloured using saffron’. Its colouring properties have been as prized as its unique flavour. In India its colour is considered the epitome of beauty and is the official colour of Buddhist robes. Saffron was used to scent the baths and public halls of Imperial Rome. Pliny wrote that saffron was the most frequently falsified commodity, which has been true throughout history. Low grade saffron has even been treated with urine to give it colour, though it has most often been falsified with dried calendula or marigold. The Romans initially brought saffron to England, though it was lost to them in the Dark Ages. It is claimed that in the 14th century a pilgrim to the Holy Land, smuggled back one crocus bulb in a hollow staff from which all English saffron supposedly descends. It is grown in great quantities in Essex, especially in a town called Saffron Essex, whose coat of arms includes three saffron crocuses. Beware of imitation saffron when buying, it’s rife, and just as expensive.
Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to colour rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavour make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake.
Tags: Food, History, Saffron, Spice
Posted in Food |
10 Comments
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What, no recipe?
The recipe I have for Cuban yellow rice uses annato instead of saffron. Would there be a major difference in taste?
I think annato might be a specifically South American flavoring. I’ve used it before and, if memory serves, it adds more of a reddish cast? But I’ve never used saffron and I just woke up (took day off to sleep!!!!), so I might not be thinking clearly.
Yes, it’s a kind of orangey-red. It’s what they use in cheesemaking to give your nice queso blanco that Kraft American Cheese Food color.
I have some recipes around here that call for annato - Brazilian recipes, if memory serves. I used to keep it around and have used it, but unfortunately, my brain is full
and nothing else about it is bubbling to the top right now.
Give me a while and I’ll dig out the recipes.
I might do that particular recipe next week. This week is Italian week. Today’s recipe will be my take on the well known Spaghetti Marinara.
Saffron is a bit of a dream ingredient for me. I’ve never used it, but have always secretly promised myself that someday I would.
Alas!
No, saffron is really special. Buy a small quantity and flavor your next batch of rice. The cheaper version is of course turmeric, used in Indian curies and all over Asia.
Oh, turmeric. Love turmeric! One of my favorite ingredients.
I stick turmeric in my rice, most of the time. Apparently, I read somewhere, Indians have less lung cancer due to their consumption of turmeric and curry powder even though they smoke like crazy.
It’s good for the brain, too!
A couple of years ago, we had a massive ice storm here which paralyzed the entire area. Yes, I had stocks of food, but interestingly, the main thing I found myself eating was popcorn sprinkled with Bragg Aminos, olive oil, cumin and tons of turmeric. My face and hands were stained for days, but I didn’t care - it was so, so tasty!