"Saffron, the yellow-orange stigmas from a small purple saffron crocus (Crocus sativus), is the world's most expensive spice. That's because each flower provides only three red stigmas, and it takes approximately 14,000 of these tiny threads for each ounce of saffron. One ounce of saffron equals the stigmas from approximately 5,000 crocuses. It takes an acre of flowers to produce a pound.
The tiny red threads of saffron must be handpicked from the center of the crocus flower. They leave behind the yellow stamens which have no taste. This spice comes either powdered or in threads (the whole stigmas).
Powdered Saffron:Powdered saffron loses it flavor more rapidly and can easily be adulterated with less-expensive powders like turmeric. Buying cheaper saffron won't save money in the long run, since more will be needed for the same flavor impact.
History: Ancient Romans used to perfume their baths with saffron. Court ladies of Henry VIII's reign tinted their hair with saffron until the monarch forbade it; he feared a saffron shortage that might reach his own table. In the 1400', German dealers who were caught adulterating saffron were burned at the stake.
Shopping for Saffron:Pure saffron is made up of tiny, bright-red threads. The redder the saffron, the higher the quality. The tips of the threads should be a slightly lighter orange-red color. This will show that it is not cheap saffron that has been tinted red to look expensive.
Storing Saffron:Saffron is very sensitive to light and moisture. Store it in a container away from sunlight. If stored properly, it will last for years.
Saffron absorbs other flavors and odors very easily. If you choose to transfer the saffron to a new container, make sure that the container is very clean and odor-free before using.
Preparing Saffron for use:Since heat releases saffron's flavor essence, it needs to be steeped in hot water, broth, or even alcohol before being added to food. Pre-soaking also allows the color to disperse throughout the food.
Preferred Method:
For every teaspoon of saffron, add 3 teaspoons of liquid; using a spoon make sure that the saffron threads get properly soaked (do not crush the threads). Let the saffron soak for a minimum of two hours. The mixture can be left soaking for as long as twelve hours, but two hours will give you the proper results. The leaves will expand to 1 1/2 times their dry size.
Quick Method: If you are in a hurry or have forgotten to soak the saffron, add 5 teaspoons of liquid for every teaspoon of saffron; let soak for 20 minutes. Using the back of a spoon or in your ceramic mortar, mash the threads so that a thick paste is formed. You can then add the paste to the dish when required.
Cooking with Saffron:When determining how much saffron to use in cooking, remember that the saffron flavor will be stronger the second day. In general, just use a pinch in soups and stews that serve 4 to 6 people.
Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes. Try adding some to your next beef stew or tomato-based sauce.
To make a wonderful marinade for fish, add saffron threads, garlic, and thyme to vinegar. Saffron is also used in bread and cake cooking. Use your imagination and be creative when using saffron in your cooking.
Cooking Tips:If your recipe includes liquid (water, broth, or wine), use a little of it and pour over the saffron.
Do do use wooden utensils when mixing saffron. Wood utensils tend to absorb saffron easily. Since saffron is expensive, you don't want to waste it."
source:
http://whatscookingamerica.net/saffron.htmLove,
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