Saffron (Also known as Karkom, and Sahafarn) was first used as a spice in Asia Minor close to 4000 years ago. It was used by ancient cultures as a spice and dye from the Sumerians to the Egyptians and the Romans. Saffron is even mentioned in classical writings including the Bible!

 Select Murcia grade Spanish saffron. Excellent quality!

Saffron Threads

The Saffron Crocuses form several inch long purple and white flowers from an underground bulb called a corm.

Whole saffron is regarded as superior to ground because whole saffron threads retain their flavor better and cheaper substitutes are often added to the ground version of this spice. Its color should be orange-red. The best saffron comes from Spain, but it is also available from other parts of Europe, Iran, India, South American and the U.S.

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Safflower is a common saffron substitute sold in Turkey and by some unscrupulous Internet sellers as genuine "saffron". It will color foods in a similar way as true saffron when heated in liquid, but its sweet flavor and aroma are not comparable. Safflower is perfect for dishes where only that beautiful saffron color is desired and at a fraction of the price, why not!

 

10 Grams of Safflower Petals

$9.97

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Saffron spice can be added to a wide range of foods including soups, sauces, vegetables, meats (especially fish), rice dishes, and even confections. Milder flavored foods will allow the more delicate aspects of saffron's flavor to be appreciated. It is especially important in Indian and Middle Eastern cooking. Try adding with flavors such as garlic, tomato, rosemary, and white wine.

Saffron flavor may start to be overwhelmed by strong, or multiple flavors.

Only small quantities of saffron are required in cooking because of its strong flavor and color.

To get the most favor, color, and aroma out of saffron, it must be stepped, or soaking it in warm liquid for at least ten minutes (longer is better!) before being added to a dish. Do not add saffron directly to fats such as oil, this may block the release of flavor, aroma, and color!

Saffron gives dishes a beautiful yellow color, grinding it into a fine powder will produce the most brilliant color.

-Buy whole saffron and grind, or crush before use if that is what your recipe calls for.

In a small saucepan mix one cup dry white wine, two minced shallots, one cup low sodium stock (choose the type of stock based on the food the sauce will be served with), Bring the mixture to a boil and reduce until only about two tablespoons of liquid remain. Strain, add one-cup heavy cream, return to a boil (taking care not to burn) and reduce by half again. Slow whisk, or beat six tablespoons of unsalted butter into the sauce until fully incorporated and thick. Add one teaspoon of saffron threads, salt and white pepper to taste. The sauce may be served after sitting a few minutes.

Add a pinch, about four threads, to eight ounces of boiling water. Steep covered for three minutes and drink. Sweeten with honey if desired.

Baked Saffron Rice:

Combined one and a half cup white rice, three cups water, one and a half teaspoons salt, half-teaspoon ground saffron spice, and three tablespoons butter in a one and a half quart casserole dish. Baked covered at 350° for one hour, or until rice is tender. Makes about seven servings.

Bouillabaisse (French Fish Soup)

Sauté two chopped leeks and one cup of chopped onion in half of a cup olive oil. Add two cloves garlic, six medium chopped tomatoes, one stalk celery, five cups water, one cup dry white wine, three fish heads (optional, but recommended), three sprigs parsley, one bay leaf, 1/8 teaspoon fennel seed, half of a teaspoon black pepper, half of a teaspoon saffron threads, and two teaspoons salt. Bring to a boil and simmer for 30 minutes. Strain, forcing as much of the vegetable pulp through the strainer as possible. Add six slices of fish such as snapper, sea bass, or trout along with two quartered lobsters to the broth. Simmer 30 minutes longer, season, and serve with garlic toast!

Paella Recipe click here

The Saffron Crocus form several inch long purple and white flowers from an underground bulb called a corm.

The spice Saffron is actually the stigmas of a variety of the crocus flower, Crocus Sativus, from the Iridaceae (iris) family. Stigmas are female reproductive apparatuses of the flower itself. These are painstakingly collected as the elegant spice we know as saffron.

The Saffron flower, Crocuses, can only be grown from a bulb like structure called a corm since the flowers do not produce seeds. They winter over well in the harshest environments and require little attention. They do prefer rich and well-drained soil, which prevents rot. Only infrequent watering is needed during the hot summer months. The biggest drawback of growing crocuses for saffron is that they take approximately three years to flower from a small corm and the large amount of land that is required to produced even a small quantity of this rare spice. The flowers bloom for only about two weeks a year.

Crocuses belong to the plant kingdom,

         Magnoliophyta division,

                  Liliopsida class,

                         Liliales order,

                                Iridaceae family, 

                                     Crocus Genus,

                                             and Sativus species.

Saffron is also known as kurkum.

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