If you don’t know anything about saffron it would only mean that you’re not cooking. There’s a good reason why it’s a good indication of whether or not you cook and that is because saffron is the most expensive spice in the entire world. That’s because unlike other spice saffron is not that many to harvest, its seasonal, the processing of it requires reliable manpower and the time that people spent just to fill up one bottle of saffron spice is hard work.
Saffron is the stigma of a flower called Crocus sativus. It only blooms every three weeks every fall. Each of the bulbs makes two to 9 flowers each season and each flower contains about three long stigmas. These flowers are handpicked and its stigmas are carefully plucked from it. It would take about approximately a hundred flowers to make a gram of saffron.
How does it taste: Saffron has a very distinct taste and smell, what makes it more remarkable is that you only need a small amount of it in order to taste its flavor. It has an earthy flavor and aroma yet sweet.
Where it’s prominent: Saffron is usually popular in Italian, Spanish and Arabic countries. They have certain dishes that are added with the very expensive spice. Like Spanish paella, Italian sauces, French bouillabaisse, Italian risotto, Arabic lamb, and holiday bread. But of course, since it’s pretty expensive for a spice people usually put only a little of it.
Storing Saffron: Saffron isn’t that hard to store and it also has a longer shelf life. Saffron has a life of two years to seven years thus replacing it unless its all finished is highly unlikely because of expiration. But two to seven years is a big gap and that is because there are various types of saffron and their shelf life varies. Take Spanish Saffron, for example, it has a shelf life of 7 years. Storing saffron isn’t that hard to do, you just have to remember a few things:
- It should be stored in a dark place
- It should be stored in a small container
- It should be stored in a wooden cabinet since it doesn’t absorb heat that much
- Moisture is its worst enemy since it can affect the flavor and the shelf life of Saffron
- It should be stored in a colder environment, inside the cabinet should suffice as well since the temperature inside is a bit low compared to room temperature.
It’s undeniable that Saffron is hailed as the most expensive spice. This isn’t just because some people just said that saffron should be expensive. But because the timing in which you can harvest it is only in one season, its just part of the flower and taking it out requires more time. But as far as the taste and storage are concerned it’s all worth it. So if you plan to buy saffron, buy the best ones out there to ensure quality like the spanish saffron.