Saffron grows from a bulb called a corm. It's a perennial, showy ornamental
that rarely grows taller than 18 inches. Saffron has no true stem. What
appears to be the stem is actually the tubular portion of the flower envelope
(corolla), which is surrounded by leaves resembling blades of grass.
Plant corms in the fall or spring, 3 inches deep with the root side down in
light, well-drained soil under full sun. Allow 6 inches between plants.
The flowers bloom briefly in late summer or early fall. Carefully collect
the three-pronged stigmas and allow them to dry.
Saffron is the yellow-gold spice that for centuries was literally worth its
weight in gold.
The Arabs introduced saffron into Spain around the 8th century, and that
country has been a major exporter ever since. Saffron's violet, lilylike
flowers contain three yellow-orange stigmas, the part with economic value.
Used as a dye, spice, and perfume, saffron stigmas have been in great demand
since ancient times. It takes about 75,000 flowers to yield 1 pound of
saffron. You don't have to be an economist to understand why this herb has
always been so expensive.
Because of its value, saffron has a long history of adulteration. The
adulteration of choice has always been safflower, also a source of
yellow-red dyes and variously known as fake saffron, dyer's saffron, and
bastard saffron.
Saffron was a favorite of the ancient Egyptians. The nobility wore robes
dyed with saffron, anointed themselves with saffron perfumes, ate foods
spiced with the herb.
Despite its cultivation in Moorish Spain, saffron was rare in Northern
Europe until after the Crusades. But by the 14th century, it had become so
popular as a dye, spice, and perfume that the spice merchants throughout the
continent were known as saffron grocers.
Formulas & recipes
Pungent, mildly spicy with earthy notes. Goes well with paprika, rosemary, mint and, in baking, cinnamon and nutmeg.
what is spanish saffron used for
Used as a dye, spice, and perfume, saffron stigmas have been in great demand since ancient times. It takes about 75,000 flowers to yield 1 pound of saffron. You don't have to be an economist to understand why this herb has always been so expensive. The dried flower stamens, sold as “threads,” are widely used as seasoning in Indian, Greek and Italian cuisines. It is used in teas and in seasoning blends for meats, vegetables, soups and other foods. Saffron threads should be soaked in water before using to enhance flavor. Also, a little goes a long way.
Sanish saffron recipes
Infused with saffron, Spanish rice is fragrant, packed with flavor and easy to make. Pair with all your favorite Spanish, Mexican and Middle Eastern dishes.
Ingredients
- 1 1/2 cups long grain white rice
- 3 cups chicken broth (or vegetable broth)
- 1/2 teaspoon saffron threadsM
- 1/2 teaspoon turmeric
To make
- Put ingredients in a large saucepan. Cover and heat until boiling
- Reduce to a simmer and cook until the rice has absorbed the water
- After about 10 minutes, remove and et the rice continue to absorb any remaining liquid
- Serve and enjoy
