Saffron is a wonderful spice known for its rich golden yellow color, distinctive, but pleasant flavor that is believed to have originated from Southwest Asia more than 3500 years ago. Saffron is handpicked from the dried stigmas of the blue flowering crocus making it easily one of the most expensive spices available on the market.
Today, Saffron is cultivated in many countries throughout the world and used in a variety of food preparations. From Africa and Asia to Europe and the Americas the spice is used as a seasoning, fragrance, dye and its medicinal properties. Just a pinch or very small amount of the fresh spice will boost the flavor and color of an entire dish. The flavorful spice can enhance your rice, vegetable, meat, seafood or any recipe – and can be used even for baking and specialty liquors. You may have had the pleasure of experiencing this exotic spice in Asian, Latin American, Caribbean, Indian or even Mediterranean cuisine.
Not only is Saffron a wonderful spice for its flavor and color, but it is also packed with minerals like copper, potassium, calcium, and essential vitamins including vitamin A, folic acid, and vitamin-C. Due to its high price-point, turmeric and safflower are often used as substitutes for Saffron as they also yield a yellow hue in food preparation. In addition, turmeric and other similar spices are far less intense and time-consuming to harvest – resulting in a lower overall price-point.
So the next time you have seafood paella, vegetable soup, or Cuban style pork and rice dish take a moment to savor the wonderful flavor of Saffron.
