It has a subtly sweet, hard-to-pin-down flavor and is a natural food dye.
Mohammad Salehiis the owner ofHeray Spice, a Chicago-based company that sources hand-harvested saffron.
BHG / Alexandra Shytsman
What Is Saffron?
Credit:BHG / Alexandra Shytsman
Native to southwest Asia, the flowers are somewhat temperamental and prefer a dry, semi-arid climate.
Why Is Saffron So Expensive?
So, what makes saffron so pricey?
Credit:Owen Franken/ GETTY IMAGES
To put it plainly, its an incredibly labor-intensive crop to harvest.
There’s no machine; it’s hand-harvested.
Saffron also has an incredibly short harvest window.
Crocus sativus is a fall-flowering plant, only blooming for two or three weeks out of the year.
Depending on the location, saffron is typically harvested in late October into November.
So, how can you tell real saffron apart from the impostors?
You typically only need a teaspoon or less to add deep flavor and color to all kinds of dishes.
Saffrons complex flavor is difficult to pinpointits bright, sweet, floral, and slightly earthy.
Salehi describes it as a honeyed sweetness with notes ofdried flowersor fresh hay.
How to Store Saffron
Store your saffron in anairtight glass containerin a cool, dark place.
If you dont use it immediately, stick it in the freezer to extend its shelf life.
Just 14 teaspoon of saffron threads add rich color and flavor to thisWeeknight Paella.
Saffron is commonly paired with chicken, but it also works well with seafood and lamb.
you’ve got the option to add it to your favoritecurry recipe.
With its uniquely sweet flavor, saffron also naturally shines in desserts.
Frequently Asked Questions
No.
Although they both have vibrant colors and flavors, saffron comes from a flower andturmeric is a root.
Turmeric is also more bitter and earthy while saffron is more floral in taste.
Herbs like cilantro and basil can overpower saffron.
So canwarm spices like cuminor paprika.
Yes, an ounce of saffron is valued at more than an ounce of gold.
It is the world’s most expensive spice because it takes so much time and effort to produce.
The Secret History of the World’s Priciest Spice National Geographic.
