Saffron – The dried, cured stigmas from the Crocus Sativus, which looks a lot like its cousin, the garden crocus, part the iris family (Iridacae) a purple flower with three red stigmas (female) and one yellow stamen (male) the most expensive spice in the world.
It comes from the Arab assafar, za’faran, zafaran or zahfaron, meaning “yellow” for the characteristic color it imparts. Saffron first appeared in ancient Babylon and China as early as 2600 BC and is native to Asia Minor, cultivated there for thousand of years, mentioned in many classical writing including the Bible. Saffron is the Karcom of the Hebrews ( Song of Solomon).
In culinary terms, saffron is considered savory, but has been used in breads and sweets since medieval times. The West connects saffron to paella, risotto, and bouillabaisse. In India, it’s used to flavor dessert and ice cream but also in religious rituals. True Arabian coffee is said to have saffron and cardamom.
The saffron crocus is harvested in late October and early November, usually between dawn and 10 a.m., because it blooms at dawns and the stigma must be removed promptly from the blooms or they will wither and lose color and fragrance. The stigma, three filaments one-fifth the width of a matchstick, are removed by hands.
The statistics are staggering: it takes 14,000 stigmas to produce 1 ounce (28 g) of saffron; 850,000 flowers for 2 pounds (1 kg); and 400,000 stigmas for 1 pound (500 g), which explains why saffron is the world’s most expensive spice.
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