If someone gave you $100, what would you do with it? If your
culinary curiosity got the better of you, you might consider buying
one
– yes, only one – ounce of saffron, commonly touted as the most
expensive spice in the world.
If someone gave you $100, what would you do with it? If your culinary curiosity got the better of you, you might consider buying one – yes, only one – ounce of saffron, commonly touted as the most expensive spice in the world.
Derived from a flowering plant called the purple crocus, saffron is cultivated primarily in Spain, which produces and exports about 70 percent of the world’s supply of the spice, according to a group of researchers from the University of California, Los Angeles, who compiled a special exhibit on the spices of the world. India, Iran and several Mediterranean countries and central Asia also produce the spice.
Saffron gets its name from a small town in southern England called Saffron Walden, where the spice was once grown but did not originate. Although saffron’s country of origin isn’t known for sure, researchers believe it first was cultivated in prehistoric Greece, where it was known as one of the most desirable spices. Ancient Greeks treasured it not only because of its price but also because they believed it to be an aphrodisiac. Today, some people still believe saffron has medicinal uses as a digestant or digestive? and cure for food poisoning, but according to researchers, there is no evidence to support the claims.
Saffron is known for its brilliant yellow-red hue and is often used to color curry sauces as well as paella, a dish native to Spain that consists of saffron, rice and tomatoes. The spice is obtained from the purple crocus’ stigma, which is the female part of the flower.
The reason the spice is so expensive – up to $1,600 for one pound – is not due to its scarcity, as it grows easily. However, every step of the cultivation process is done by hand: picking the flowers, removing the stigmas and drying them out. The dried stigmas are rehydrated and made into a powder. One flower doesn’t produce a whole lot of saffron: About 80,000 flowers are needed to obtain one pound of the spice, according to the research group.
Saffron is sold in specialty or international food markets in either powder form or threads, which are the whole stigma. Generally, threads retain the intense flavor of saffron longer than the powder, and only a small amount of the threads – which should be crushed before using – are needed to flavor a dish. The most flavorful threads will have a consistent deep-red color.
Although tumeric and safflower, which comes from the same family of flowers as saffron, are less expensive spices that gives dishes a yellow hue, they do not share saffron’s distinctive spice. Despite its reddish color, saffron is not spicy hot but has a complex aroma and taste that is described as honey-like and almost bitter. The spice pairs well with seafood and chicken.
If you have the urge – and the resources – to try saffron, here are some recipes courtesy of the Food Network. Perhaps the most well-known dish using saffron is paella.
Spanish Paella
1/2 pound chicken tenders, cut into quarters
1/2 pound jumbo shrimp, peeled and deveined
1/2 pound jumbo sea scallops, fresh
1/2 pound fresh fish, cut into 1-inch chunks
4 tsp. Creole seasoning
2 Tbs. extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo, diced
6 fresh mussels
4 Tbs. green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish
Step 1: Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot.
Step 2: Add the chicken and cook it for 30 seconds. Add the fish scallops, and shrimp and saute the seafood and chicken until partially cooked.
Step 3: Add the chicken stock, chorizo and the mussels and cook them until the chicken is cooked through, approximately two to three minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to mix evenly.
Step 4: Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.
Spanish Potato Salad
1/4 cup red wine vinegar
1 Tbs. honey
1 pinch saffron threads
1 cup good-quality mayonnaise
2 Tbs. minced garlic
Salt and freshly ground pepper, to taste
2 pounds new potatoes
1 large tomato, coarsely chopped
1/2 cup finely diced Spanish onion
1 Tbs. finely chopped fresh thyme
1/4 cup coarsely chopped flat-leaf parsley
Step 1: Combine vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cooled to room temperature.
Step 2: Combine mayonnaise and garlic with saffron mixture in medium mixing bowl and season to taste with salt and pepper.
Step 3: Cook potatoes in large pot of boiling, salted water until tender. Drain and slice into 1/2-inch thick rounds.
Step 4: Place in large serving bowl and immediately fold in mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.
Peaches in Saffron
6 large unripe peaches
3/4 cup sugar
1/4 tsp. Spanish saffron threads
1 dried red chile pepper (arbol)
10 allspice berries
2 bay leaves
1-inch piece fresh ginger, peeled and cut lengthwise into three slices
6 cups water
Sprigs of mint, for serving
Long curly strips of lemon zest, for serving
Step 1: With a sharp vegetable peeler, peel the peaches and set them aside.
Step 2: In a large nonreactive saucepan, combine the sugar, saffron, chile, allspice berries, bay leaves, ginger and water. Over medium-low heat, stir until the sugar has dissolved. Increase the heat and bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
Step 3: Add the peaches and continue simmering for about 30 minutes, or until the peaches are tender but not mushy. Turn them occasionally so that all sides take the color of the saffron evenly. They are done when a toothpick inserted into the fruit will go halfway through easily.
Step 4: Transfer the peaches with a slotted spoon to individual plates or serving platter, let cool and refrigerate. Garnish with mint and lemon zest.
