Ingredient Information

Saffron

Saffron filaments are the dried red stigmas and the white style of crocus flowers. Describing the flavor of saffron is difficult because the taste is so complex. It is at once aromatic, woody, and umami, with just a touch of sweetness. To me saffron tastes yellow – like a warm summer day in the woods.

You could go out in the yard and pick the flowers, pulling the stigma out for drying but it is easier to pick up a few grams at the store. Besides, a gram of saffron about 500 threads. As each flower only yields 3 threads, going to the market is quite a bit easier.

Most of the available saffron is harvested in Spain but countries in the Middle East including Iran are popular producers. The latter saffron is not as intense.

How much saffron? Generally about 10 threads per serving, counting them out carefully. For some recipes it’s good to make a saffron infusion – essentially saffron tea. Place the saffron in the bottom of a pyrex measuring cup and add about a quarter cup of boiling water. Letting the threads steep in this way results in a more powerful aromatic saffron flavor  especially in quick sauté recipes.