Saffron

What is Saffron? Saffron is world's most expensive spice. It’s the stigma of crocus sativus flower very sensitive and important part. Saffron crocus bears only 3 stigmas. It is so prized and expensive only because Saffron is hand harvested. 13,125 threads weigh one ounce of Saffron. To store saffron keep it in a cool dark place. Drape saffron in foil paper and consign in a tin or jar with a tight lid, is very customary. If saffron is properly stored then you can keep and use saffron for minimum three years. Saffron won't go bad but the flavor of saffron starts diminishing as it ages. The premier producer of Saffron is Spain. Saffron quality typically based on even coloration, fraction of floral waste and entitlement of flower "styles" because waste and styles add weight but no flavor or coloring power to saffron and hence decreases its properties only.

History of Saffron informs that Saffron comes from Western Asia and most likely Persia. Traditionally crocus was cultivated only in ancient Europe. These were Mongols who took saffron from Persia to India. Traditional people used saffron as medicinally and as well as for food and as a dye. Substitute of saffron is turmeric but it only adds color similar to saffron but no aroma like saffron. Another substitute can be Safflowers as it add same color but again no flavor similar to saffron.

Saffron dish has a quality in two forms the special color given by saffron to dish and the unique smell of saffron which increases the dish quality. Fresh saffron gives more flavors rather the aged saffron. The dish becomes more expensive when used saffron in it because saffron is very expensive. Saffron is not only used by meats and rice rather it is more used in sweets, cakes, deserts and buns of saffron is famous all over the seven continents.

Saffron rice dish go well with a wide range of dishes from the Indian subcontinent. Indians use brown sugar and molasses which give a hint of sweetness to take away some of the heat of the hot saffron rice, and also gives it a nice, sticky consistency. Saffron rice recipe includes ingredients basmati rice, saffron threads, chicken, butter, cinnamon sticks, whole cloves, onion, minced garlic clove, salt and ground cardamom. This special saffron rice recipe is originated by Indians but is very popular within Europeans. Saffron used in these rice not even give a bright yellow color to rice but a nice aroma which captures heart of most of the humans.

Saffron Bread is celebratory bread, originated from Sweden, which is eaten mostly at Swedish Christmas (St Lucia - 13 December). Apparently it has many different shapes – the famous shape is in crown form well-known with a name of “family-style”. When a yeast dough is used to form a bun that is flavoured with saffron and cinnamon or nutmeg and contains currants also, it give rise to a name called Saffron bun. Saffron cake is given to the name for Larger versions of the saffron bun baked. The buns were baked on the leaves of sycamore and dusted with powdered sugar, Traditionally. Saffron bun originates from Cornwall and well-known as a "revel bun". Revel bun is a special occasion bread and mostly prepared at celebrations. Most of these buns are baked at anniversary feasts (revels), celebrating the dedication of a church. West of Cornwall called large saffron buns as "tea treat buns" and these treat buns are associated with Methodist Sunday School outings or occasions.

Some of the Saffron recipes are Spanish paella, French bouillabaisse, Italian risotto English saffron cakes, and Indian birayani