Spice Sense - Saffron
Saffron is an exquisite spice with an illustrious past.
It's a triple play on the senses.
Saffrons honey-tinged smell, unique flavor and intense color are easily infused into a variety of dishes.
There is truly nothing like it and absolutely no substitute for it.
Why is saffron the most expensive spice? There are no modern shortcuts to its harvest.
Fifty to seventy-five thousand flowers are needed to produce one pound.
Intense manual labor is involved in extracting the 3 stigma in each flower over the course of one or two weeks, as the flowers bloom and before they wilt.
Intimidated by its price many leave it out or don't cook recipes that call for this spice.
Actually, so little is needed in any one recipe that, per dish, it can impart exotic flavor with little effort or expense.
However, when you pick up a bottle at the grocery store you are getting more saffron than you need and no evidence of its quality.
The 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 Saffron quality is graded according to laboratory measurements.
The International Standards Organization (ISO) established a uniform set of standards for grading - ISO 3632.
The defining characteristics of crocin (color), picrocrocin (flavor), and safranal (fragrance) content are evaluated.
Basically a photospectometry report by certified labs will give the saffron sample a grade depending on the color.
Deeper saturated color is an indication of intense fragrance, and full flavor.
The grades range from less than 80 (for all category IV ) up to 190 or greater (for category I).
The worlds very finest saffron (the red-maroon tips of stigmas picked from the finest flowers) receive scores around 250 degrees of color strength.
Market prices follow directly from these ISO scores.
You get what you pay for.
Category I usually has color strength of only 190 degrees.
Unfortunately, most retailers do not know the quality of the spice they sell.
They presume that all saffron is created equal.
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 humidity.
If possible look for deep colored stigma with very little or 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 it with a light hand when you cook so that you experience its bitter- sweet earthiness.
Be warned that too much will render a dish bitter.
The yellow/orange color that it imparts on other ingredients makes it spectacular in dishes that are predominantly white, such as rice and cream 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 grains) and can also take a simple spice blend and elevate it.
Try adding a little to curry powder, garam masala or a moroccan seasoning to take it from ordinary to extraordinary.
It combines well with garlic, ginger, cardamom, cinnamon, vanilla, tomatoes and potatoes.
The cuisines of India, the Mediterranean, the Middle East, Morocco and Spain all use saffron in their greatest regional dishes.
Spanish Paella eloquently highlights the spice's affinity with rice and seafood.
Recipes The following recipes are simple and help you get to know saffron.
A quick note on its use...
When using saffron threads, plan to steep them for 5 minutes in something hot, acidic or alcoholic, whichever ingredient is in the recipe.
Do not try to steep in oil as it is only water soluble.
The steeping process extracts the aroma, flavor and color so that it can be evenly distributed through a dish.
If you use saffron with color strength above 220, it will be more concentrated, so use a little less than a recipe calls for.
Always avoid using too much.
Saffron Vanilla Lassi/Smoothie (serves 4) Sugar Syrup 4 TBSP water 4 TBSP sugar Lassi/Smoothie 2 TBSP water Pinch of saffron threads 3 cups vanilla yogurt Make the sugar syrup by dissolving the sugar in 4 TBSP of water in a small saucepan over medium heat or in a microwave-safe bowl, in the microwave for 45 seconds.
Remove and let the syrup cool.
Warm the remaining 2 TBSP of water.
Place in a small bowl and then add the saffron.
Let this steep for 5 minutes.
In a large bowl whisk the yogurt.
Add the sugar syrup and saffron water.
Whisk to combine.
Serve immediately over ice.
Saffron Kulfi (serves 6-8) 2 TBSP water 1/8 tsp saffron threads, crushed ¾ cup whipping cream 1/8 tsp salt 1/8 tsp ground cardamom (or seeds from 2 cardamom pods, crushed) 1/8 tsp ground true cinnamon 1 (14 ounce) can fat free condensed milk 1 (12 ounce) can evaporated fat free milk Heat the water and allow the saffron to steep in the water for 20 minutes.
Combine the saffron mixture with the remaining ingredients, stirring with a whisk.
Pour into ice-pop moulds.
Freeze for 8 hours or overnight.
Soften for 1 minute before removing from the moulds to serve.
It's a triple play on the senses.
Saffrons honey-tinged smell, unique flavor and intense color are easily infused into a variety of dishes.
There is truly nothing like it and absolutely no substitute for it.
Why is saffron the most expensive spice? There are no modern shortcuts to its harvest.
Fifty to seventy-five thousand flowers are needed to produce one pound.
Intense manual labor is involved in extracting the 3 stigma in each flower over the course of one or two weeks, as the flowers bloom and before they wilt.
Intimidated by its price many leave it out or don't cook recipes that call for this spice.
Actually, so little is needed in any one recipe that, per dish, it can impart exotic flavor with little effort or expense.
However, when you pick up a bottle at the grocery store you are getting more saffron than you need and no evidence of its quality.
The 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 Saffron quality is graded according to laboratory measurements.
The International Standards Organization (ISO) established a uniform set of standards for grading - ISO 3632.
The defining characteristics of crocin (color), picrocrocin (flavor), and safranal (fragrance) content are evaluated.
Basically a photospectometry report by certified labs will give the saffron sample a grade depending on the color.
Deeper saturated color is an indication of intense fragrance, and full flavor.
The grades range from less than 80 (for all category IV ) up to 190 or greater (for category I).
The worlds very finest saffron (the red-maroon tips of stigmas picked from the finest flowers) receive scores around 250 degrees of color strength.
Market prices follow directly from these ISO scores.
You get what you pay for.
Category I usually has color strength of only 190 degrees.
Unfortunately, most retailers do not know the quality of the spice they sell.
They presume that all saffron is created equal.
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 humidity.
If possible look for deep colored stigma with very little or 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 it with a light hand when you cook so that you experience its bitter- sweet earthiness.
Be warned that too much will render a dish bitter.
The yellow/orange color that it imparts on other ingredients makes it spectacular in dishes that are predominantly white, such as rice and cream 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 grains) and can also take a simple spice blend and elevate it.
Try adding a little to curry powder, garam masala or a moroccan seasoning to take it from ordinary to extraordinary.
It combines well with garlic, ginger, cardamom, cinnamon, vanilla, tomatoes and potatoes.
The cuisines of India, the Mediterranean, the Middle East, Morocco and Spain all use saffron in their greatest regional dishes.
Spanish Paella eloquently highlights the spice's affinity with rice and seafood.
Recipes The following recipes are simple and help you get to know saffron.
A quick note on its use...
When using saffron threads, plan to steep them for 5 minutes in something hot, acidic or alcoholic, whichever ingredient is in the recipe.
Do not try to steep in oil as it is only water soluble.
The steeping process extracts the aroma, flavor and color so that it can be evenly distributed through a dish.
If you use saffron with color strength above 220, it will be more concentrated, so use a little less than a recipe calls for.
Always avoid using too much.
Saffron Vanilla Lassi/Smoothie (serves 4) Sugar Syrup 4 TBSP water 4 TBSP sugar Lassi/Smoothie 2 TBSP water Pinch of saffron threads 3 cups vanilla yogurt Make the sugar syrup by dissolving the sugar in 4 TBSP of water in a small saucepan over medium heat or in a microwave-safe bowl, in the microwave for 45 seconds.
Remove and let the syrup cool.
Warm the remaining 2 TBSP of water.
Place in a small bowl and then add the saffron.
Let this steep for 5 minutes.
In a large bowl whisk the yogurt.
Add the sugar syrup and saffron water.
Whisk to combine.
Serve immediately over ice.
Saffron Kulfi (serves 6-8) 2 TBSP water 1/8 tsp saffron threads, crushed ¾ cup whipping cream 1/8 tsp salt 1/8 tsp ground cardamom (or seeds from 2 cardamom pods, crushed) 1/8 tsp ground true cinnamon 1 (14 ounce) can fat free condensed milk 1 (12 ounce) can evaporated fat free milk Heat the water and allow the saffron to steep in the water for 20 minutes.
Combine the saffron mixture with the remaining ingredients, stirring with a whisk.
Pour into ice-pop moulds.
Freeze for 8 hours or overnight.
Soften for 1 minute before removing from the moulds to serve.
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