Spice Sense – Saffron

Sports

Saffron is an exquisite spice with an illustrious past. It is a triple play of the senses. Saffron’s honey scent, unique flavor, and rich color blend easily in a variety of dishes. There really is nothing like it and absolutely no substitute for it.

Why is saffron the most expensive spice? There are no modern shortcuts to your harvest. It takes fifty to seventy-five thousand flowers to produce one pound. Intense manual work is required to remove the 3 stigmas from each flower over the course of a week or two, as the flowers bloom and before they wilt.

Intimidated by its price, many leave it out or do not cook recipes that call for this spice. In reality, so little is needed in a recipe that, per dish, you can impart an exotic flavor with little effort or expense. However, when you buy a bottle from the supermarket, you get more saffron than you need and there is no evidence of its quality. Spice connoisseurs may be in a position to rely on their refined sense of sight, taste, and smell, but the regular consumer needs standards.

Saffron quality

The quality of saffron is classified according to laboratory measurements. The International Organization for Standardization (ISO) established a uniform set of standards for classification: ISO 3632. The defining characteristics of the content of crocin (color), picrocrocin (flavor) and safranal (fragrance) are evaluated. Basically, a photopectometry report done by certified labs will give the saffron sample a grade based on color. A deeper saturated color is an indication of intense fragrance and full flavor.

Grades range from less than 80 (for all category IV) to 190 or more (for category I). The world’s finest saffron (the red-maroon tips of the stigmas collected from the finest flowers) receive scores of around 250 degrees of color intensity. Market prices are derived directly from these ISO scores. You get what you pay for. Category I generally has a color intensity of only 190 degrees.

Unfortunately, most retailers are unaware of the quality of the spice they are selling. They assume that all saffron is the same. Until you find a reputable dealer, it is best to buy in the smallest quantity available. It should be stored away from light and protected from moisture. If possible, look for the deep colored stigma with little to no lighter colored strands. A dull red color can often be a sign of age.

Cooking with saffron

Saffron has an unusual and unmistakable fragrance, often described as “hay-like”. Use with a light hand when cooking to experience its earthy bittersweet. Be aware that too much will make a dish bitter. The yellow / orange color it imparts to the rest of the ingredients makes it spectacular in predominantly white dishes, such as rice dishes and creamy sauces. When the best saffron is used in the correct proportions it lends its elegance to a multitude of ingredients (seafood, meat, vegetables, rice and cereals) and you can also take a simple mix of spices and elevate it. Try adding a little to curry powder, garam masala, or a Moroccan seasoning to take it from ordinary to extraordinary. It pairs well with garlic, ginger, cardamom, cinnamon, vanilla, tomatoes, and potatoes. The cuisines of India, the Mediterranean, the Middle East, Morocco and Spain use saffron in their best regional dishes. The Spanish paella eloquently highlights the affinity of the spice with rice and seafood.

Recipes

The following recipes are simple and will help you learn about saffron. A quick note on its use …
When using saffron threads, plan to soak them for 5 minutes in something hot, acidic, or alcoholic, whatever the recipe ingredient. Do not try to soak in oil as it is only soluble in water. The mashing process extracts the aroma, flavor and color so that it can be evenly distributed throughout a dish.

If you use saffron with a color intensity greater than 220, it will be more concentrated, so use a little less than the recipe calls for. Always avoid using too much.

Saffron and vanilla lassi / smoothie (serves 4)

Sugar syrup
4 tablespoons of water
4 tablespoons of sugar

Lassi / Smoothie
2 tablespoons of water
Pinch of saffron threads
3 cups of vanilla yogurt

Make the sugar syrup by dissolving the sugar in 4 tablespoons of water in a small saucepan over medium heat or in a microwave safe container, in the microwave for 45 seconds. Remove and let the syrup cool.

Heat the remaining 2 tablespoons of water. Place in a small bowl and then add the saffron. Let stand for 5 minutes.
In a large bowl whisk the yogurt. Add the sugar syrup and the saffron water. Whisk to combine. Serve immediately over ice.

Saffron Kulfi (Servings 6-8)

2 tablespoons of water
1/8 teaspoon saffron threads, crushed
¾ cup of whipped cream
1/8 teaspoon salt
1/8 teaspoon ground cardamom (or seeds of 2 cardamom pods, crushed)
1/8 teaspoon ground true cinnamon
1 can (14 oz.) Fat-free condensed milk
1 can (12 ounces) evaporated skim milk

Heat the water and let the saffron rest in the water for 20 minutes.
Combine the saffron mixture with the remaining ingredients, stirring with a whisk.
To make in popsicle molds. Freeze for 8 hours or overnight.
Soften for 1 minute before removing from molds to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *