Short
Arnold
Lara MFeatured Spice: Saffron
August 16th 2006 04:59
Saffron is an unusual herb as it is the dried form of the style and stigma (female reproductive organs of a flower) of the plant saffron crocus. The flowers are a gorgeous purple but the stigma is usually a bright orangey-red in colour and can be used in organic dyes as well as a seasoning in many dishes.
Each stigma must be hand picked from the crocus flower and it takes a whole football field worth flowers to collect only ½ a kilogram of saffron. (http://en.wikipedia.org/wiki/Saffron) It is due to this extensive process that saffron is famously known for being worth more than gold!
History:
Saffron has a rich historical past, dating back to its cultivation by Persians. It is believed that Saffron comes from Western Asia was taken by Mongols from Persia to India. In ancient times saffron was used medicinally and as well as for food and as a dye. (http://www.gourmetsleuth.com/saffron.htm)
Depictions of saffron can be found in Ancient Minoan frescoes and Greek mythology contains an aetiological story about the plant.
According to Greek myth, a handsome mortal named Crocos fell in love with a beautiful nymph known as Smilax. However, Crocos was forced to witness Smilax’s death and through despair he was transformed into the beautiful purple crocus flower. http://www.greekproducts.com/greekproducts/saffron/index.html
Trivia:
1.The name is from the Arabic word zafaran which means ‘yellow’.
2. In India the colour produced by saffron is considered the epitome of beauty and is the official colour of Buddhist robes.
3. Saffron was used to scent the baths and public halls of Imperial Rome.
4. The Roman scholar Pliny wrote that saffron was the most frequently falsified commodity, which has been true throughout history. Low grade saffron has even been treated with urine to give it colour, though it has most often been falsified with dried calendula or marigold. Sometimes it is mixed with a plant called safflower.
5. It is claimed that in the 14th century a pilgrim to the Holy Land, smuggled back one crocus bulb in a hollow staff from which all English saffron supposedly descends. 6. It is grown in great quantities in Essex, especially in a town called Saffron Essex, whose coat of arms includes three saffron crocuses.
7. In relation to saffron Francis Bacon wrote “it maketh the English sprightly”.
http://www.theepicentre.com/Spices/saffron.html
Useage:
Only a small amount of saffron is usually used in dishes as it’s flavour and colour are very powerful. ¼-1/2 a teaspoon is usually enough. It is frequently used in the following dishes;
Pilaus
Paella
Bouillabaisse
Cornish saffron buns
Risotto
Saffron butter
Indian Biryani
Saffron Tea
Recipe:
How to make your own saffron tea and feel the decadence of ages gone by!
Crush a pinch of saffron threads with your fingers or a small mortar and pestle. Allow these to stand in a tablespoonful of water for 20 minutes. Pour a cup of boiling water over it and allow to soak for 2 minutes. Drink whilst still warm.
Each stigma must be hand picked from the crocus flower and it takes a whole football field worth flowers to collect only ½ a kilogram of saffron. (http://en.wikipedia.org/wiki/Saffron) It is due to this extensive process that saffron is famously known for being worth more than gold!
History:
Saffron has a rich historical past, dating back to its cultivation by Persians. It is believed that Saffron comes from Western Asia was taken by Mongols from Persia to India. In ancient times saffron was used medicinally and as well as for food and as a dye. (http://www.gourmetsleuth.com/saffron.htm)
Depictions of saffron can be found in Ancient Minoan frescoes and Greek mythology contains an aetiological story about the plant.
According to Greek myth, a handsome mortal named Crocos fell in love with a beautiful nymph known as Smilax. However, Crocos was forced to witness Smilax’s death and through despair he was transformed into the beautiful purple crocus flower. http://www.greekproducts.com/greekproducts/saffron/index.html
A saffron gather in a fresco: http://en.wikipedia.org/wiki/Saffron
Trivia:
1.The name is from the Arabic word zafaran which means ‘yellow’.
2. In India the colour produced by saffron is considered the epitome of beauty and is the official colour of Buddhist robes.
3. Saffron was used to scent the baths and public halls of Imperial Rome.
4. The Roman scholar Pliny wrote that saffron was the most frequently falsified commodity, which has been true throughout history. Low grade saffron has even been treated with urine to give it colour, though it has most often been falsified with dried calendula or marigold. Sometimes it is mixed with a plant called safflower.
5. It is claimed that in the 14th century a pilgrim to the Holy Land, smuggled back one crocus bulb in a hollow staff from which all English saffron supposedly descends. 6. It is grown in great quantities in Essex, especially in a town called Saffron Essex, whose coat of arms includes three saffron crocuses.
7. In relation to saffron Francis Bacon wrote “it maketh the English sprightly”.
http://www.theepicentre.com/Spices/saffron.html
One from Crete: http://en.wikipedia.org/wiki/Saffron
Useage:
Only a small amount of saffron is usually used in dishes as it’s flavour and colour are very powerful. ¼-1/2 a teaspoon is usually enough. It is frequently used in the following dishes;
Pilaus
Paella
Bouillabaisse
Cornish saffron buns
Risotto
Saffron butter
Indian Biryani
Saffron Tea
Recipe:
How to make your own saffron tea and feel the decadence of ages gone by!
Crush a pinch of saffron threads with your fingers or a small mortar and pestle. Allow these to stand in a tablespoonful of water for 20 minutes. Pour a cup of boiling water over it and allow to soak for 2 minutes. Drink whilst still warm.
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Comment by edward
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Comment by Shani
Comment by edward
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Saffron incomparibly more