Saffron - Crocus sativus pronounced [SAF-ruhn] is the world's
most expensive spice. Saffron are the stigmas from the crocus
sativus flower. There are only 3 stigmas (referred to as saffron
threads) per flower. Saffron is hand harvested so you can
understand why it is so prized and so expensive. It takes
about 13,125 threads to weigh one ounce. The stigmas in the
delicately scented saffron flowers are dried and used in cooking
to colour, flavour and add a unique aroma to the meal.
Where Saffron Came From
Saffron comes from Western Asia and most likely Persia .
The crocus was cultivated in ancient Europe . The Mongols
took saffron from Persia to India . In ancient time saffron
was used medicinally and as well as for food and as a dye.
Flowering
Saffron flowers in the autumn, about 40 days after planting,
and continues for 30-40 days, depending on the weather. The
flowering period of each plant may last up to 15 days. Rain
10-15 days before flower picking results in excellent flowering
and high production, whereas under drought conditions, small
flowers with small stigmas can be expected. A cold period
or a late planting can retard flowering.
Harvesting
Flowers are usually picked daily in the morning after the
dew has evaporated but before flowers wither. The flower is
cut at the base of the flower stem with a slight twisting
movement or by cutting with the finger nail. Care is taken
not to damage the leaves. The average weight of fresh stigmas
is 0.03 g per flower and dry weight is 0.007 g per flower.
Following the separation of the stigmas from the flowers,
it is essential to dry the flower heads immediately.
Quality
The quality of saffron is dependent on its colouring power
(crocin concentration), odour (safranal) and taste (picrocrocin).
The best quality saffron has a high safranal content. Saffron
is dry and glossy when freshly dried, turning dull and brittle
with age.
Storage
Saffron must be stored in a cool dark place. It is easily
bleached if not stored in the dark, and also stores better
under conditions of low temperature and low relative humidity.
It is customary to wrap saffron in foil and place in a tin
or jar with a tight fitting lid. Properly stored you can keep
saffron for minimally three years. It won't “go bad” but the
flavor diminish as it ages. |
