Spice
Saffron
Also called saffron threads
The dried stigmas of Crocus sativus, sold as brittle red threads. Expensive because each flower gives three stigmas and the harvest is by hand. Powder is easier to fake.
Origin
Iran is the long centre of cultivation; Spain, Kashmir and Greece grow respected crops of their own.
Flavour
Hay, honey, a mineral note, a pleasant bitterness if you use enough. Cheap dyed stamens taste of nothing and stain like food colouring.
How to use it
Crush a pinch of threads and steep them in warm stock, milk or water for ten minutes; add threads and liquid together so the colour disperses. Do not toss dry threads into a dry pan โ they scorch. For paella, the infusion goes in with the stock; for risotto alla Milanese, into the rice with the first ladles. Biryani often blooms saffron in warm milk. A pinch seasons a pan for four. If the rice is bitter, you used too much or the threads were musty.
Storage
Airtight, dark, cool, in the smallest tin you can find.
Recipes using it
Checking your allergy settingsโฆ
