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Home Chef Tips: Saffron
Saffron Many home chef's who tackle Mediterranean recipes skip over those that call for saffron because of its price. The price of a single ounce of Spanish saffron can easily top fifty U.S. dollars. Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. This flower is native to Southwest Asia and was first grown in the area of modern day Greece. Human use of saffron goes back over 3000 years. While most of the saffron sold in US grocery stores comes from Spain and Italy and remains the most expensive spice (by weight), you can find Saffron that has been produced in the Philippines and other Asian countries for less than a tenth of the price at many Asian markets. Most of the Asian produced saffron looks different from the European products. Many brands have shorter thread lengths and display more variation in the intensity of color. Despite these differences, your family and friends who are eating it will never know the difference. So, the next time you see a recipe that calls for saffron, don't just turn the page. Instead, make a trip to your local Asian market and stock up on saffron and other spices for much less than you would pay at your local megamart. |
Wikipedia Article on Saffron
| History of Saffron
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This intel was contributed by TechFun
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May, 2012
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