Spotlight on Spices-Saffron

Saffron

The most expensive spice in the world!  The stigmas of the saffron crocus are so light that you need over 20,000 to make 4 oz. of spice…and they need to be hand picked.

The true origin of saffron is uncertain, but it was probably first cultivated in Asia Minor.  It was used by all the ancient civilizations of the eastern Mediterranean in food and wine, as a dye, in perfume and as a drug. By the seven century, the plant was known in China, where it was in demand as a drug and a perfume.  Three centuries later it was grown in Spain; in the 11^th century it reached Germany and France, and England I in the 14^th century. Throughout this period Saffron was treated as a commodity of great commercial value, and severe penalties, even death, awaited anyone who adulterated it.

Appearance and groth

The saffron crocus is a perennial bulb that is planted in mid- to late summer. The flowers are picked when the petals open, usually in autumn; at this point the stigmas are hand picked and dried.

Saffron has a distinctive aroma and a penetrating, slightly bitter taste.  A small amount will flavor a large dish and color it a brilliant gold.

Folk Medicine

Saffron is rich in vitamin B2, riboflavin and vitamin C.  It is a great antioxidant and aids digestion and urinary tract health.

Distribution

The main producers of Saffron today are Spain, Greece, France, Turkey, Iran, Morocco and Kashmir; the best Saffron is said to come from La Mancha, Spain.