28/05/2022
Saffron is a spice derived from the flower of Crocus sativus, commonly known as "saffron". The deep crimson stigmas and styles, called threads, are collected and dried for use primarily as a spice. Saffron has long been the world's most expensive spice by weight.
The taste and smell of saffron is due to the phytochemicals picrocrocine and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden yellow hue to dishes and fabrics. Its history is documented in an Assyrian botanical treatise from the 7th century BC. Saffron is the most expensive spice in the world, with a price of $5,000 per kilo or more.
A freshly picked saffron flower yields an average of 30 mg of fresh saffron or 7 mg of dried saffron; about 150 flowers yield 1 g (1.32 oz) of dried saffron strands; to produce 12 g (7⁄16 oz) of dried saffron requires 450 g (1 lb) of flowers. It takes 40 hours of labor to collect 150,000 flowers; the yield of dried spice from fresh saffron is only 13 g/kg (0.2 oz/lb), while the labor-intensive collection method requires 440,000 hand-picked saffrons per kilogram
Why Saffron is so expensive
Saffron is the most expensive spice in the world, costing between $500 and $5,000 per pound (450 grams).
Its high price is due to its labor-intensive harvesting method, which makes production expensive.
Saffron is hand harvested from the Crocus sativus flower, also known as the saffron crocus. The term "saffron" refers to the stigma, which are thread-like structures on the flower.
While the origin of saffron is still debated, it most likely originated in Iran. It was revered for its medicinal properties there. People ate saffron to improve their libido, mood, and memory.
Connoisseurs describe the aroma of saffron as resembling metallic honey with grassy or hay-like notes, and the taste as hay-like and sweet.
Saffron also adds a luminous yellow-orange color to foods.
Saffron is popular in Persian, Indian, European, and Arab cuisines.
Saffron is frequently used in confectioneries and liquors.
Saffron is used in dishes ranging from Iran's jewelled rice and khoresh[74][75] to Italy's Milanese risotto, Spain's paella, France's bouillabaisse, and South Asia's biryani with various meat accompaniments.
One of the most prestigious applications for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with San Gimignano saffron.
Safflower (Carthamus tinctorius) is a popular saffron substitute.