Saffron is an exquisite spice with an illustrious past. It is a triple game of the senses. The smell of honey, the unique flavor and the intense color of saffron are easily infused into 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. Fifty to seventy-five thousand flowers are needed to produce one pound. Extensive manual labor 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 fade.

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 any recipe that, per dish, you can impart an exotic flavor with little effort or expense. However, when you buy a bottle at the grocery store, you get more saffron than you need, and there is no evidence of its quality. Spice connoisseurs can rely on their refined sense of sight, taste and smell, but the regular consumer needs rules.

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 crocin (color), picrocrocin (taste) and safranal (fragrance) content are evaluated. Basically, a photospectometry report by certified laboratories will give the saffron sample a grade based on color. The deeper saturated color is an indication of intense fragrance and full flavor.

Scores range from below 80 (for all Category IV) to 190 or above (for Category I). The world’s finest crocuses (the garnet-red tips of the stigmas picked from the finest flowers) receive scores 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 don’t know the quality of the spices they sell. They assume that all saffron is created equal. Until you find a reputable dealer, it’s best to buy in the smallest quantity available. It should be stored away from light and protected from moisture. If possible, look for a deep colored stigma with very few or no lighter colored strands. A dull red color can often be a sign of age.

cooking with saffron

Saffron has an unusual and distinctive fragrance, often described as “hay-like”. Use it lightly when cooking to experience its sweet and sour earthy flavor. Keep in mind that too much will make a dish bitter. The yellow/orange color it imparts to other ingredients makes it spectacular in dishes that are efficiently white, such as rice and cream sauces. When the best saffron is used in the right proportions, it lends its elegance to a multitude of ingredients (seafood, meat, vegetables, rice and grains) and you can also take a simple blend 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 goes 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. Spanish paella eloquently highlights the affinity of the spice with rice and seafood.

Recipes

The following recipes are simple and will help you get to know 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 ingredient in the recipe is. Do not attempt to soak in oil as it is only soluble in water. The soaking process extracts the aroma, flavor and color so that it can be evenly distributed on a plate.

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

Saffron Vanilla Lassi/Smoothie (Serves 4)

Sugar syrup
4 tablespoons of water
4 tablespoons of sugar

Lassi/Shake
2 tablespoons of water
A pinch of saffron threads
3 cups of vanilla yogurt

Prepare the sugar syrup by dissolving the sugar in 4 tablespoons of water in a small saucepan over medium heat or in a microwave-safe bowl, microwave for 45 seconds. Remove and allow the syrup to cool.

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

Saffron Kulfi (for 6-8 people)

2 tablespoons of water
1/8 teaspoon saffron threads, crushed
¾ cup whipping cream
1/8 teaspoon salt
1/8 teaspoon ground cardamom (or seeds from 2 cardamom pods, crushed)
1/8 teaspoon ground real cinnamon
1 can (14 ounces) fat-free condensed milk
1 can (12 ounces) nonfat evaporated milk

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