Saffron (Red Gold of La Mancha)
What is Saffron?
Crocus Sativus – a type of crocus that bears the stigma which we know as saffron. This type of crocus was cultivated in Asia Minor in ancient times. It has been sought after as a medicine, dye and spice.
The history of saffron
The Arabs brought the spice az-zafaran meaning yellow, to Spain over a thousand years ago. Now over 70% of world production is on the Castilian plateau.
When is saffron in season?
The harvest time is 10 days long in October in the villages of La Mancha, the stigma is pulled from the flower and then roasted on a sieve. The saffron has to be gathered in a day or else it loses its flavour. 200 crocus flowers are needed to produce 1g saffron which is why the spice is so expensive.
What can I do with saffron?
The aroma of saffron is strong from the ethereal oils and carotenoids. Milanese risotto and Spanish paella are both coloured with the spice. Too much saffron added to a dish can become bitter. Crushed saffron can be added to yoghurt and then added to a sauce.
How do I prepare saffron?
Saffron only develops it`s flavour in hot dishes, don`t add to a hot mixture that has already been cooked as it destroys the flavour.
Crush the threads between the fingers then soften with a little water, a little melted butter is known to fix the flavour.
How do I store saffron?
Store in a dry place and away from light. Saffron should be consumed within two years.
Where can I source Spanish saffron from?
Johannesburg – Corne Delicatessan 011 444 7391
Cape Town – Main Ingredient Shop 5, Nedbank Centre, 15 Kloof Rd, Sea Point
Phone: +27 21 439 5169
