Food Product Design: Spice Rack - September 2001 - Simply Saffron

September 2001

Simply Saffron

Song of Solomon 4:13-14 reads, “Thy plants are an orchard of pomegranates, with pleasant fruits; camphire, with spikenard, spikenard and saffron; calamus and cinnamon…”

Some people believe saffron originated in the Eastern Mediterranean at least 3,500 years ago, as it was well-known in Greece, Persia and the countries of Asia Minor. Long ago, saffron was strewn in Egyptian, Greek and Roman halls to freshen the air, and saffron-scented water was used for bathing by the upper classes amongst the ancients. Cleopatra used it in her cosmetics and perfumes. And by 500 B.C., saffron was an important crop in Kashmir. Arab invaders brought the spice to Spain around the 10th century, and Crusaders brought it to England, Germany and France a century later.

Since early times, saffron has been prized as a perfume, medicine, aphrodisiac, dye and seasoning. Saffron’s medicinal uses date back to at least 2600 B.C., when, in a book of Chinese medicine, it was prescribed as an overall tonic, especially for those in need of stimulation or stamina. But in 1670, medicinal uses of saffron reached their peak when the German physician J. F. Hertodt published a volume called “Crocologia.” And although saffron is no longer used in Western medicine, it is still prescribed in India and elsewhere in the Far East as a tonic and treatment for digestive ills. In recent years, saffron’s principal use has been as a spice and colorant. It is an essential ingredient in such Spanish and French specialties as paella, arroz con pollo and bouillabaisse, and often is used in chicken and fish dishes, as well as in many Asian recipes.

What is saffron?Saffron consists of the dried stigmas of Crocus sativus L., which belongs to the Iradaceae family. The word “saffron” is derived from the Arabic word za’faran, which translates to “yellow.” The saffron crocus is a small bulbous perennial — 6- to 10-in. high — that produces up to five violet-colored flowers from each bulb. Each bulb holds three, dark-orange-red, funnel-shaped, 1-in. stigmas with lacy, pale tips. These stigmas are removed, or stripped, and when dried, they are the saffron prized by chefs all over the world.

Saffron production requires an extraordinary amount of labor; hence, there is no such thing as inexpensive saffron. Harvesting and separating stigmas is very time-consuming. Trials in New Zealand indicate that it takes approximately 45 to 50 minutes to pick 1,000 flowers, and an additional 100 to 130 minutes to remove the stigmas for drying. This is equivalent to about 190 hours of labor to pick and separate the stigmas to give 1 lb. of dried saffron. On average, about 70,000 flowers must be processed by hand to separate little more than 5 lbs. of stigmas that, when dried, will produce 1 lb. of saffron. Under favorable conditions, yield per acre averages 8 to 12 lbs. Total annual world production is estimated at about 100 tons — equivalent to more than 10 billion handpicked flowers.

The stigmas must be stripped quickly, before the flowers wilt, and stripping is done with considerable skill to avoid damaging the fragile stigmas. Once stigmas have been separated from the flowers, careful drying is necessary to produce a good-quality product. The traditional Spanish method involves carefully toasting the stigmas in a sieve over the embers of a charcoal fire. This product is known as saffron “hay,” and takes 30 to 45 minutes to dry. “Gucci” saffron is prepared by removing the entire style with stigmas attached, binding these together in bunches and sun drying. This method sometimes is used in Iranian saffron production.

The major types of saffronSpain, Iran, India, Greece, Italy and France produce most of the commercial saffron supply, which is available in two forms: dried threads and powder. Powder is a concentrated form more easily measured for cooking uses. Both forms impart a pleasantly spicy, pungent, or bitter taste, and a peculiarly pungent aroma to foods. Generally, saffron’s coloring strength determines its flavor and aroma — the higher the color, the more intense the flavor and aroma.

The International Organization for Standardization (ISO) has a standard covering saffron — ISO 3632-1/2— that establishes its international specifications. The standard requires a minimum bitterness (expressed in terms of picrocrocin), an absorbency of 70 and a minimum coloring strength of 190 degrees (expressed in terms of crocin absorbency), to be present in any saffron sold as Category I, the highest quality.

Buying and using saffronAs with any spice, to get the best saffron for your particular needs, consult a reputable supplier. Such a firm will be qualified to give technical advice on spice performance and quality.

Saffron traditionally has been used to flavor ethnic dishes in southern Europe, the Middle East and Asia. It also is used to enhance the flavor of fish, tomato sauces, rice, pasta and desserts, such as crème brûlée, custard, fruit compote and rice pudding. Additionally, it imparts a distinctive yellow color to almost any food, such as yellow rice. However, if cost is a consideration, there are several other natural ingredients, such as turmeric or annatto, which can provide similar coloration at lower costs.

Handling saffronTo maintain quality, saffron must be protected from dampness and light. It should be stored in opaque, airtight containers in a dry environment. Under these conditions it will retain its characteristic properties.

Spice Rack is based on the American Spice Trade Association's What You Should Know informational series on spices. For more information, call 201-568-2163, or visit www.astaspice.org .

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