Saffron is one of the most expensive natural products in the world. The value of these spices, which come from the stigma of saffron, dried saffron, is almost equal to their weight in gold. The labour required to produce the product and its sensitivity to growth conditions is other reasons for its high cost of saffron.
Although the origin of the plant is very controversial, one of the most popular theories is that they came from Asia Minor, where they have been grown for thousands of years. Moroccans brought spices with them during the Spanish conquest, which represented abundance in the region. Spanish saffron grown on a high plateau known as La Mancha accounts for more than 70% of world production. Other highly profitable areas include India, China and other Asian countries located in the south.
Every year, for a short time in October, saffron flowers bloom – this means that they are ready for harvesting. By the next day, the Spanish countryside is blessed with a beautiful purple carpet of saffron flowers. However, beauty cannot be admired for a long time. The flowering period lasts only two weeks. During this time, farmers work around the clock (even in the day and night spells!) To collect as much stigma as possible. Harvesting is very difficult, and farmers must choose the exact petty shame that requires long and bold hours.
Although saffron is grown all over the world, Spanish saffron is known for its highest quality. There are slight differences between spices, but the professional quickly discovers the intense aroma and brilliance of flowers from saffron that comes from Spain.
Saffron is known for its bitter taste, which resembles hay, which seems unpleasant, but in fact, it is a cure for a mature taste. Spices are found in many pieces of cheese, meat dishes and alcoholic beverages.
When buying this saffron, it is better to purchase individual dry stems. Many stores provide powdered spices that are relatively cheaper and easier to find. However, powders are often cut with various ingredients, which makes saffron unclean. High-quality saffron should be stored in a cool, dry compartment, which will retain freshness for 2-3 years.