What is saffron and what can you do with it?
One of the most expensive spices in the world is saffron. In the kitchen, you should therefore handle the red threads carefully and sparingly. But why is saffron actually so expensive? What does it taste like? And, also not unimportant, which dishes exactly do you use it in?
What is saffron?
Compared with other expensive ingredients, saffron is by far the most expensive. For half a kilo, you pay between €450 and €1850. It is therefore not called ‘red gold’ for nothing. Saffron comes from the rare crocus flower. It grows for only a few weeks a year. Once the crocus has finished flowering, the red stigmas are picked by hand, which is incredibly labour-intensive.
The taste of saffron
The taste of saffron is difficult to describe, because it is not really comparable to another spice or herb. A commonly heard description is that people find saffron has a honey-like, floral and sweet taste. So it is not only the colour that matters, but certainly the flavour too.
Real or fake
You do not need much to use ‘red gold’ in the kitchen. A small amount is often enough to provide that distinctive flavour and golden-yellow colour. Saffron is usually soaked in water first and only then added to the dish. Did you know that the faster your saffron turns the water yellow, the greater the chance that you bought the fake variety? Real saffron releases its colour much more slowly.
What you can do with it
You can use the spice in quite a few ways. Saffron is indispensable in risotto alla Milanese, paella or the creamy sauce served with gnocchi. The spice is also a real addition to this dish with orzo and artichoke or these grilled courgettes with warm yoghurt.
Read also:
- The dark secret behind Kopi Luwak, the most expensive coffee in the world
- This is the most expensive ice cream in the world
- In this province, frikandellen are the cheapest (and the most expensive!)
