Cooking with Saffron: A Guide to Using This Luxurious Spice in Your Dishes

What Makes Saffron So Expensive?

When it comes to the most expensive foods in the world, saffron is a top contender. While you might expect items like wagyu beef or caviar to take the crown, saffron is often priced higher—ranging from $5,000 to $10,000 per kilogram. For comparison, wagyu beef typically costs only a few hundred dollars per pound, and even the most expensive caviar tops out around $2,000 per pound. In this article, we will introduce you to Cooking with Saffron.

What makes saffron so costly? It’s not just the rarity of the crocus flower, from which saffron is harvested, but the labor-intensive process of collecting the delicate threads. These threads, or stamens, are carefully plucked by hand, which contributes to the spice’s high cost.

What is Saffron?

Saffron is derived from the stamen of the Crocus sativus flower, which flourishes in hot climates, such as those found in the Mediterranean, North Africa, and the Middle East. After the flowers bloom, the stamens are harvested with precision and care, ensuring only the best threads make it to market. These threads are then dried and packaged to preserve their rich red color and unique aroma.

The Flavor of Saffron

Describing the taste of saffron can be challenging—it’s unlike anything else. Saffron has a complex flavor profile that can be sweet, floral, and earthy, with a heady, almost intoxicating aroma. It adds depth to both savory and sweet dishes, enhancing the flavors around it without overpowering them.

As Persian chef Azita Mehran notes, “In Persian cuisine, saffron is used in both sweet and savory dishes, such as rice dishes, stews, grilled meats, and even desserts like saffron rice pudding (sholeh-zard). It’s also commonly found in saffron tea and sherbet.”

Saffron’s versatility makes it a valuable addition to a wide range of recipes, from pasta and rice to meat and vegetables.

How to Cook with Saffron

Now that you know why saffron is so valuable and how it tastes, let’s dive into how to use it in cooking.

1. Grinding the Saffron: Start by grinding a few threads of saffron into a fine powder using a mortar and pestle or an electric spice grinder. This will help release the saffron’s full flavor.
2. Infusing the Saffron: To get the most out of your saffron, dissolve the ground saffron in a small bowl with about three teaspoons of hot water (or hot stock, soup, or other liquids). Let it sit for about 5 minutes to infuse the liquid with its vibrant color and rich scent.
3. Toasting in Olive Oil: You can also toast saffron in olive oil over low heat to intensify its flavor before adding it to dishes like rice or stews.

Why You Should Add Saffron to Your Cooking

Though saffron is one of the most expensive spices, using it sparingly can elevate your dishes without breaking the bank. Its vibrant color and distinct flavor will make any meal feel special. Whether you’re cooking a simple rice dish or an elaborate stew, a pinch of saffron can take your cooking to the next level.

Conclusion

Cooking with saffron is an experience that can transform your dishes. Despite its high cost, a little saffron goes a long way, making it a worthy investment for anyone who loves to cook. Whether you’re making a savory stew, a fragrant rice dish, or a sweet dessert, saffron will add a touch of luxury and elegance that’s unmatched by any other spice.