Saffron is the world's most expensive spice. But why and what is saffron that makes it so expensive and why are we prepared to pay this high price?
Even today the delicate saffron threads are harvested by hand, the same way it's been cultivated and harvested for thousands of years! And it's the yellow-orange stigma (thread) of the saffron crocus that is so prized.
Not only is this harvesting backbreaking and labour intensive, but each crocus flower only contains three threads, and to get just a single pound of saffron threads takes the individual picking of 75000 saffron plants growing in an area the size of a football field! It's therefore no real surprise that this spice is so expensive.
Originally native to Asia, the use of saffron spread along the spice routes into Europe and then India and China where it has been cultivated, harvested and utilized in a number of ways for over 4,000 years!
There is mention of saffron in an Assyrian botanical document dated to the 7th-century BC. And you'll find frequent mention of this delicate spice in ancient Chinese medical texts and referenced in many other old medical writings.
For instance, historical records show that the Tamil's have been using saffron for over 2000 years as a headache cure and to help with labour and births. The ancient Persians used saffron to aid digestive and stomach ailments. And the ancient Chinese were using it to heal bruising and to increase blood circulation.
Throughout his military campaigns in Persia, Alexander the Great is said to have used saffron-infused baths to help heal his battle wounds. The Egyptian queen, Cleopatra, also bathed in saffron water, but she did so for cosmetic reasons. She also believed it increased arousal and sexual pleasure!
More recent studies into the health benefits of saffron have shown that it's beneficial to your optical health and may protect, and in some cases reverse, age related macular degeneration, a common form of blindness in the elderly.
Other research has shown saffron spice and its constituent chemicals may be useful for treating ailments ranging from depression to weight loss to Alzheimer's!
Today the saffron crocus is cultivated and harvested in lots of countries, from Spain, Italy, Azerbaijan, Greece and Morocco to name just a few. But it's Iran with over 90 per cent of the world's supply that is by far the biggest producer.
But even despite the cost, saffron spice is still widely used in a variety of ways in cultures and cuisines throughout the world. It's most obvious use is of course in cooking, where it's used in many classical and traditional dishes.
You'll find infused saffron in the famous Spanish paella, Milanese risotto and the Iberian fish stew, zarvelas. On the Indian subcontinent and in Middle Eastern countries you'll find many saffron flavoured breads, curries and pilafs. Extensive use of saffron in cooking also extends to Persian, Turkish and Central Asian cuisines.
Saffron also has excellent staining qualities, and 2000 years ago if a Buddhist monk wanted to dye his robe it's saffron he'd have used. Today, due to saffron's prohibitive cost, they tend to use the much cheaper turmeric spice for traditional dyeing purposes. Though you'll still find the Chinese and Indians using saffron as a fabric dye.
But why and what is saffron spice that gives it such valuable characteristics? Saffron contains the chemicals safranel and picrocrocin which when combined give the spice its unique flavour and scent. And it's the natural chemical compound crocin that gives saffron its distinctive colour.
So, now you know "what is saffron", you have to ask yourself is it worth it?
Quality saffron has an intense flavour and a little certainly goes a long way, and with its culinary and medicinal benefits, I think, used sparingly it is worth the cost. So buy the best saffron you can and definitely buy the whole threads and not the bland pre-ground stuff.
Stored in a cool dry place out of direct sunlight will ensure it retains its potency and flavour for longer.
No comments:
Post a Comment