Saffron is the dried red stigma of the saffron crocus, Crocus sativus. Each flower produces only three stigmas, which are harvested by hand, making saffron one of the world’s most expensive spices by weight. It contributes a distinctive floral, honey-like aroma, subtle earthy notes and a golden-yellow colour to food.
Use saffron sparingly. Steep the threads in a small amount of warm water, stock, milk or another recipe liquid before adding them, allowing the colour and aroma to infuse evenly. Some cooks gently crush the threads before steeping. Avoid boiling the threads aggressively for long periods, which can diminish delicate aromas.
Saffron is valued for its aroma as much as its colour. It is used in bouillabaisse, paella, risotto alla Milanese, pilafs, seafood sauces and selected pastries. The liquid used for steeping can be incorporated into the recipe so the colour and flavour are distributed consistently.
Example: steep a small pinch of saffron in warm stock before adding it to risotto alla Milanese, or infuse it in the broth for a seafood preparation.
Buy from a reputable supplier and look for clearly identified threads rather than unidentified powder blends. Store saffron airtight, away from heat, light and moisture. Powdered saffron is convenient but easier to adulterate and generally loses aroma more quickly.
Chef’s tip: do not use a large quantity to compensate for poor-quality saffron. A small, properly infused amount should provide a clear aroma without making the dish medicinal or bitter.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
