Posted in Spicery

Spice: Saffron (and Safflower)

Crocus - Courtesy of Wikipedia
Crocus – Courtesy of Wikipedia

The phrase ‘worth it’s weight in gold’ could very easily apply to saffron as it is, by a large margin, the world’s most expensive spice. It consists of the stamens of a particular variety of crocus (pictured above), which is cultivated primarily in Spain,  Iran and India, but also in other places, including England, as well. Each flower produces only three tiny stamens (the three crimson colored ‘threads’ protruding from the center of the bloom), each of which must be collected by hand. This, coupled with the fact that it takes some 50,000 to 75,000 flowers to yield a pound of the spice, accounts for the cost. Thankfully, though a very little goes a long way and just a tiny pinch will lend a dish a beautifully vivid golden-yellow hue and a taste that is all but indescribable….  Continue reading “Spice: Saffron (and Safflower)”