It's no wonder that saffron — the yellow−orange stigmas from a small
purple crocus (Crocus sativus )— is the world's most expensive spice.
Each
flower provides only three stigmas, which must be carefully hand−picked and then
dried — an extremely labor−intensive process. It takes over 14,000 of these
tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used
not only to flavor food and beverages but to make medicines and to dye cloth
and body oils a deep yellow. Today this pungent, aromatic spice is primarily
used to flavor and tint food. Fortunately (because it's so pricey), a little saffron
goes a long way. It's integral to hundreds of dishes like Bouillabaisse,
Risotto Milanese and
Paella, and flavors many European baked goods. Saffron is marketed in
both powdered form and in threads (the whole stigmas).Powdered saffron loses
its flavor more readily and can be easily adulterated with imitations. The
threads should be crushed just before using. Store saffron airtight in a cool,
dark place for up to 6 months.
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