Saffron is a spice that comes from the sativus flower. Each flower only produces 3 stigmas or threads and they are picked by hand making it the world’s
most expensive spice by weight. A pound (454 grams) of dry saffron requires 50,000-75,000 flowers. Traditionally used to flavor rice, its wonderful
aroma is found in paella and hundreds of other dishes.
While nobody would argue that saffron is the most expensive spice in the market, the debate about the reasons for its high cost still rages on. Some say
it is because of its cultivation process and low yield, others say it is because it lends a distinctly delectable flavor to all types of dishes and
still others insist it is because of its numerous health benefits. Perhaps it could be a little bit of all three.
Using Saffron In Cooking
color. To do this you crush the saffron thread coarsely or grind it into a powder and then soak it in whichever liquid you are cooking in –
broth, water, milk. After a while when the liquid becomes infused with an orange, yellow tint and has acquired the flavor of the spice, it
is added to the dish.
A Look At The Cultivation Of Saffron
Cuisines That Use Saffron
The saving grace for those who are worried about the expense is you only need to use a small amount in any dish. Indulging in spoonfuls of delicious Arabic Chicken Tagine or Mutton Biryani is sure to delight the taste buds and quell all disputes surrounding the price of this spice.