What is Saffron (Crocus sativus)?
Saffron is a spice obtained from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae.
It is the most expensive spice in the world due to the labour-intensive harvesting process.
It has a distinctive bitter-sweet taste and an intense vibrant orange-red colour. Saffron is typically used as a flavouring and colouring agent in many dishes, both sweet and savoury. It is used to flavour risotto, paella, and bouillabaisse, as well as spice breads, cakes, and other sweets.
What does Saffron taste like?
Saffron is the most expensive spice in the world, and the flavour is just as luxurious.
It has a complex flavour that is both sweet and savoury with hints of hay and grass. Its aromatic qualities range from sweet and floral to hay-like and pungent. It’s one of the most versatile spices and is used to add distinctive flavour in dishes from paella and bouillabaisse to Middle Eastern noodles and Indian birianis. Its unique flavour is generally perceived to be exotic, delicate, and complex.
What dishes do you find Saffron in?
There are many famous dishes that feature saffron prominently. Paella is a classic Spanish dish that uses saffron to give the rice and other ingredients its yellow hue, as well as add a unique richness. Iranian dishes regularly feature saffron, such as chelow kebab and khoresh bademjan. Risotto Milanese is another example of a classic Italian dish that relies on saffron for its distinctive flavour. Persian sweets, such as zoolbia and bamieh, also feature saffron in their preparation. Beyond their cultural significance, these dishes demonstrate how versatile saffron is and why it has been popular for centuries.