“Safran-Weinviertel Niederreiter 2 Gramm 8285” by Hubertl – Own work.

Spice: Saffron

Did you know?

Saffron is the most expensive spice of all.  It comes from the dried stigmas of the Crocus sativus or saffron crocus.

To yield a kilo of saffron, you would need between 85,000 to 140,000 crocuses.

It used to be an offense during Henry VIII’s reign to add other ingredients in the making of saffron.  It was a capital punishment to adulterate the manufacture of saffron. 🙁

Alexander the Great apparently used saffron to keep his locks lovely and orange.

The word saffron comes from an Arabic word asfar which means yellow.

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TiP:  To draw out the colour, aroma and taste from the dried saffron, the best way apparently was to soak it in slightly warmed orange juice.

Saffron is added to many recipes such as paella, biryani, rice pilau and many more.  The Philippines uses a great deal of saffron in their recipe.  I love congee (lugaw) with a garnish of saffron.