Aroma, flavour and colour in our cookery for our most traditional dishes: saffron.
Saffron strands are dried pistils, bright red or orange, removed manually from the flowers of a small bulbous plant from the Mediterranean basin. It provides a beautiful golden colour and special flavour and aroma to food.
It is, without doubt, one of the oldest and most important spices economically. Its price comes from it low weight and the difficulties in harvesting it. Fortunately, a seemingly small amount flavours more than one dish.
It has been used for centuries in recipes for food and drinks in Persian, Arabic, European and Indian cuisine, as well as for medicines, perfumes and dyes.
It has a somewhat earthy flavour that has been described as metallic or even fruity. Its subtle flavour mixes well with other, stronger ones.
It is considered the queen of spices for its versatility. In ancient Rome and the Middle Ages it was the most tasty way to preserve foods.
There really is no acceptable substitute for saffron. Its characteristic flavour is essential for classic recipes like paella and bouillabaisse. For the best results, try to use authentic saffron, whole or powdered.
Saffron is appropriate for vegan, gluten-free and paleo diets. Modern medical research is finding possible benefits for the extracts of this delicious spice.
