Spice Profile: Saffron
While saffron is commonly known to most cooks, there are people who do not know of the origin and history behind the most expensive spice by weight.
What is saffron?
Stigmas from the saffron crocus are picked and dried to create the spice we know as saffron. The plant is native to Southwest Asia, and flowers in autumn. Other regions that grow saffron include, Iran, Greece, Morocco, and Spain. Good saffron is found in larger strands and is usually priced by quality.
Why is it so great?
Saffron is known to have more than 150 aromatic compounds. The taste and aroma has been described as grassy with flavors of honey. It is commonly used in Asian, European, Indian and Turkish cuisines. Like ginger, it has also been seen as a healing drug, with cancer suppressing properties. It can also be used as a die or scent to perfumes.
One pound of saffron requires the stigmas of close to 60,000 flowers. Prices can range from $500 to $5000 per pound most of this depends on region and quality.
Saffron is graded on a scale based on color, taste, and fragrance. The International Organization for Standardization determines the grade ranging from I, the highest quality to IV, the lowest. Laboratory tests confirm the grade, by measuring the absorbance of 440-nm light. Higher absorbance means greater crocin, or flavor. A score of 250 is considered some of the best saffron in the world, while 80 is the least found.
