Description:
It takes more than 225,000 stigmas from the crocus sativus to produce one pound of saffron. No wonder it’s considered the world’s most expensive spice. The stigmas, called styles, are collected and dried, and often ground into a fine powder before being sold.
Saffron is subtle and fragrant, and has a spicy, pungent, somewhat bitter flavor with a sharp and penetrating odor. A little goes a long way and it’s most often found in Spanish paella, Italian risotto, rice, chicken, seafood stews, and many Middle Eastern dishes.
History:
Pigments made from saffron have been found in 50,000 year old prehistoric cave drawings. It is mentioned in Chinese medical texts dating back to 300 BC. Early uses include ritual offerings, a source of dyes, perfumes, and medicines, and was one of the sweet-smelling herbs mentioned in the Song of Solomon.
The saffron crocus was cultivated in Iran and Kashmir and was introduced into Cathy by the Mongol invasion. It was cultivated by the Arabs in the mid-900s. It was used in Roman cuisine and it was one of the spices they took with them when they settled in southern Gaul. It next appeared in the 14th century as a treatment for the Black Death. Europe imported large quantities of saffron from the Mediterranean. A fourteen-week-long war, called The Saffron War, was precipated when one of the shipments of saffron was stolen.
It was introduced to the Americas in the 1700s where it was cultivated by the Pennsylvanian Dutch. The Spanish occupying the Caribbean purchased large amounts of this saffron, creating a high demand for it and driving the price up. This lasted until the War of 1812 when so many saffron laden ships were destroyed it collapsed the trade. Today, saffron is usually imported from Iran, Greece, Morocco, and India.
Other uses:
Aside from its long history of use in traditional medicines, saffron has also been used as a fabric dye and to perfume bath water. In Asia saffron was a symbol of hospitality and in India people used it for caste marks to indicate wealth. Minoan women used it in cosmetics and Medieval monks added it to egg whites to create a yellow glaze that could be substituted for gold in their manuscripts.
Medicinal Uses:
Saffron is a source of compounds known to have antioxidant, antidepressant, anti-carcinogenic and anti-inflammatory properties. It’s effective in reducing inflammation, reducing appetite, and aiding in weight loss. It can help improve your mood, memory, and learning ability. It may aid in lowering blood pressure and blood sugar levels, and improve eyesight in adults with age-related macular degeneration. Research has shown it useful in the treatment of depression and tests have shown it to selectively kill colon cancer cells or suppress their growth.
Recipes:
Spiced Saffron Tea
Ingredients:
4 cups water
2 teaspoons loose leaf tea, preferably white
¼ teaspoon saffron
1 pinch sugar
1 3 inch cinnamon stick
2 cardamon pods
1 tbsp fresh ginger slices
liquid honey
Instructions:
In a saucepan, boil water and add tea.
Add cinnamon, cardamon, and ginger. Turn off the heat and let steep for 5 minutes.
Grind up the saffron threads and sugar into a powder using a mortar and pestle. Add to tea steep for another 3 minutes.
Add honey to taste.
Saffron Rice
Ingredients:
1 1/2 cups basmati rice
2 1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon saffron threads
1 teaspoon salt
2 tablespoons butter, softened
Instructions:
Rinse the rice until the water runs clear.
Place cinnamon, cloves, bay leaves, and saffron in a cheesecloth bag.
In a medium non-stick pot, add everything except the butter.
Bring to a boil, reduce heat to low and cook, covered, for 15 minutes.
Remove from heat and let sit without removing the lid for 10 minutes.
Remove cheesecloth bag. With a fork, gentle stir in the butter and serve.
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