What is saffron?

Saffron is dried stigma of a tiny violet color Crocus flower (Species Crocus Sativa). There are 3 crimson red color stigmas per flower

Saffron renders an aroma of honey mixed with fresh-cut grass, somewhat pungent taste, and orange-yellow color to foods.

In Hindi, it is called Kesar. In Moghul cuisine, it is called Zafaran (rooted in Persia).

The flower does not produce a seed that can be used to germinate. A Corm (bulb-like organ near the base of the root) is dug up, divided and re-planted by hand. Corm is good for only one season. The plants begin to flower in mid-autumn. The flowers are harvested and stigma plucked off by hand within one to two weeks. This is a very labor intensive process. 150 flowers yield in 1 gram of dry saffron.

Saffron Quality

Saffron is graded for quality in the laboratory by measuring Crocin (color), Picrocrocin (taste), and Safranal (fragrance). Visually, the color of saffron is indicative of it's quality. Darker the color, better the aroma, flavor and the rendered color.

- The darkest color (almost maroon purple) is produced in Kashmir. The variety is called 'Mongra' or 'Lacha'. India has banned the export of high-grade saffron. Mongra is also the most expensive Saffron.

- Next to 'Mongra', is 'Aquila', and 'Sardinia' from Italy.

- Next to Italian saffron, comes the Iranian Saffron. Iran is the largest producer of Saffron in the world. United States has embargo against Iranian saffron.

- Spanish Saffron is mellow in color, flavor and Aroma.

- Small crops based on Iranian Saffron are produced in New Zealand, France, Switzerland, England, and United States

Storage

Saffron easily oxidizes and breaks down when exposed to light. Saffron can be stored for years in airtight containers shielded from light. Normal temperature variations do not impact the quality. It can be stored at room temperature. Every time the container is opened, saffron is exposed to air and light, degrading the quality.

Buying Saffron

For quality, buy the darkest color Saffron strands. Saffron is probably the most adulterated spice sold. You can take some precautions.

1. Do NOT buy powdered or crushed saffron. You really don't know what you are getting. It may contain fragments of Turmeric, Paprika, edible petals of marigold or safflower.

2. Make sure all the strands look similar (color, length, diameter). It is a common practice to adulterate more expensive Saffron (Mongra) with less expensive saffron such as Iranian Saffron.

Preparing Saffron

Saffron is very sensitive to changing pH levels. Ideally, the saffron should be re-constituted in plain hot water long enough (about 15 minutes) till the strands are fully hydrated and plump

How to prepare saffron?

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