The golden spice

NT Features

Saffron stands out among the spices as the most precious in the world. The threadlike red stigmas and the yellow hue they impart look like elements drawn straight out of a legend but what is saffron exactly? No matter the number of tales we have been told about this particular spice, many of us still do not know how to work with it or whether it’s worth the high cost. Here is everything you need to know.

Saffron originates from a flower called crocus sativus – commonly known as the “saffron crocus.” Each one of this flower only produces three threads (stigmas) of saffron, and it blooms for only one week each year. Along with this, the saffron must be harvested by hand, in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. It takes about 1000 flowers to produce just one ounce of saffron. That’s why you will pay Rs.1,20,000 for a mere kilogram of saffron. To make sure you are getting the right stuff, take a sniff – you want saffron that smells a bit like sweet hay. It should also have all red stigmas and no yellow stamens.

This spice is extremely subtle and fragrant in taste. The slightly sweet, luxurious taste is effortlessly enigmatic – it’s hard to put into a swift description but is instantly recognisable when incorporated into a dish. You know it when you taste it. It might come off as bitter when not used in the right proportion. So to add the unique magical touch of saffron, keep keen on portions.

Saffron’s most authentic flavour is best released through heat. Therefore, the best way to use saffron in cooking is to soak the threads whole in hot liquid before use. You can either use warm water or hot milk for the purpose, according to the requirements of the dish you are preparing. The ideal proportion is one teaspoon of saffron soaked in three teaspoons of liquid, without breaking or crushing them. The traditional, and probably the best way is to soak this for about two hours, which allows the threads to increase in volume and double in size. Once soaked thoroughly, these threads can be used as and when needed.

Saffron can be stored by keeping the threads in a cool, dry, dark place. They can be put in the freezer for up to a year. Saffron water can be stored in the fridge in an airtight container for up to three weeks. Use them in your biryani or zafrani pulao and in deserts like kheer or phirni. They can also be used to garnish both sweet and savoury dishes.