Famous Death Row Last Meals
Debunking Beer Can Chicken: A Waste Of Good Beer, And Dangerous
There is something magical about saffron. Maybe, it's the striking bright red stigmas that always catch my eye and evoke images of vibrant florid Indian fabrics. Perhaps, I'm struck by its deep aroma that smells of honey with notes of grass and hay. Either way, I'm in love with this spice.
While walking through the colorful Spice Souk in Dubai, I visited several shops where they sell saffron. A merchant showed me different kinds and let me pick up a bundle of the Iranian Sargol saffron from its style, the yellow part of the plant below the red threads. Most people are shocked by the high prices of saffron. Iran is the world's largest producer.
Recently, international sanctions against Iran have contributed to rising saffron prices. Seventy-five percent of Iran's saffron is exported to the United Arab of Emirates and Spain. However, the main reason why saffron is so expensive can be attributed to its harvest. 150 saffron crocus flowers must be plucked by hand to produce just one gram of red saffron stigmas. Persian saffron is the highest quality of saffron. Suggestions on how to purchase saffron can be found after the jump.
How to purchase saffron?
Since saffron is so expensive, you will want to make sure that you buy the best kind. Below are three easy features to look for when purchasing saffron:
- Color - Saffron threads should be all red. They should not include the white and yellow parts.
- Touch - The threads should feel brittle and dry.
- Smell - It should be fresh and strong, and never ever musty.
PHOTOS: Tornado Aftermath Leaves Trail Of Destruction
Live from Microsoft's New Generation Xbox event!
Tornadoes Strike Oklahoma
Xbox Reveal liveblog on Joystiq
Dozens Killed in Oklahoma Tornado; Death Toll to Rise
PHOTOS: Tornadoes Wreak Havoc On Central U.S.
Justin Bieber Booed, Gets Standing Ovation at Billboard Music Awards
2013 Billboard Music Awards Best and Worst Dressed
Police END Search For Susan Powell
Watch: Kansas Meteorologist Seeks Shelter From Tornado
Xbox One architecture panel liveblog!
Oklahoma Senators Face Difficult Options On Disaster Relief
Two Pilots Fired After Brazilian Pop Star Takes Captain's Seat Mid-Flight
Oldest Water on Earth Found Deep Underground
PHOTOS: Tornado Devastates Moore, Oklahoma
2013 Billboard Music Awards: All the Winners!
Justin Bieber BOOED While Accepting Award
Guess Who?
CBS Pulls 'Mike & Molly' Tornado-Set Finale
15 Incredible Cat Photobombs
PHOTOS: This Is The Best Response To Abercrombie CEO Mike Jeffries We've Seen Yet
PHOTOS:Eva Longoria's Almost Wardrobe Malfunction At Cannes
PHOTO: LARGEST Python Ever Caught In Florida!
WATCH: Tornado Victim Finds Dog During CBS Interview
Student Expelled, Charged With Felonies For Same-Sex Relationship
PORK BELLY: OJ Can't Get Enough Beans
Stefon Marries Anderson Cooper In Final Show
LOOK: Dolphins Make Rare Underwater Find
OUCH: Singer Jumps, Lands On Fan's Neck
'Undercover Angel' Singer Dies At 72
Powerball Jackpot Winning Ticket Purchased In Florida
Kristen Stewart, Robert Pattinson Reportedly Split
7-30-2008 @9:51AM Julie said... I agree, it is a wonderful spice and thank God a little goes a long way.
http://noshtalgia.blogspot.com/2008/06/saffron-crocus-flower-in-good-taste.html
Reply
7-30-2008 @9:57AM Schlake said... I use Iranian sargol saffron. The last time I bought some it came in a tin with a patriotic U.S. flag on it.
Mine came with a warning to use 1/3 less than the recipe called for, and they were right. It is extra strong compared to everything else I can get.
The price is way up, too. About $70 an ounce now. Well worth it though.
Reply
7-30-2008 @12:22PM Chef Reinhold said... An Irianian friend brought some home with her and gave a tin of it to me as a gift. I was extremely touched, but I'm scared to use it! ;)
Reply
7-30-2008 @3:58PM Vishal | allVishal.com said... I'm still using the same 5g box of saffron my mother bought 10+ years ago (it's in the fridge and hasn't lost any flavour), and at the rate I use it I won't have to buy more for another 2-3 years!
The trick with saffron is that a little literally goes a long way. Any more than 5 strands of good quality in anything doesn't really help. I shudder when I see people putting generous pinches of it into things, thinking that it will enhance the flavour.
I use it everything from milk drinks to risottos. Tip: soak the strands in a small amount of warm water or milk -- a fluid ounce or two -- for a few minutes, and then add that to whatever dish you're making rather than just adding it dry.
Reply
7-30-2008 @10:19PM Michelle said... does anyone know a good place to buy saffron online??
Reply
7-31-2008 @2:01PM Christine said... Penzey's sells three different saffrons:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html
Their Moghul cream is awesome.
Also http://www.kalustyans.com
and http://www.thespicehouse.com
sell saffron online, but I haven't bought from them yet.
Reply
8-02-2008 @6:57PM Allison said... Michelle, by all means check www.saffron.com. I never knew rice could be cooked without saffron until I went to college and had my first encounter with plain boiled rice, not pilaf with chicken fat, onions and saffron I'd grown up with via my Hungarian grandmother. And that was almost 50 years ago. Since then I've gone through a lot of saffron and the batch I bought about 3 years ago after intense research on the internet got me to this site. Outstanding! These guys definitely know their stuff when it comes to saffron -- and vanilla -- another fave of mine when it's quality.
Reply
8-03-2008 @12:39AM Kitt said... Seconding saffon.com. I haven't bought saffron from them (yet), but I was delighted with the vanilla beans I got from them thanks to steamykitchen.com. They threw in some extract and a pinch of saffron, too.
http://kittbo.blogspot.com/2007/12/vanilla-bean-good-to-me.html
Reply