To better melt saffron’s pistils use 2 spoons of hot water!
Origin
The name comes from the arab word “za ‘fran”, which literally means “which is yellow”. Saffron is best known in its powedered version. It comes from the dried pistils of the Crocus sativus flower, which blooms in Autumn and grown mainly in Asia Minor and in many countries in the Mediterranen area. Greece, especially Crete, used to use saffron about 5000 years ago. 90% of saffron comes from Iran.
Cook it
Saffron is the star ingredient of the classic risotto alla Milanese (with Ossobuco!). In Scandinavia it is used to color and flavor pastries and breads, while Spanish people use it to season rice and seafood (what do you think is the key ingredient of Paella? Saffron of course!). In India it is added to some desserts and rice preparations.
Did You Know That?
Saffron is the most expansive ingredient in the world! Its cost per gram is higher than gold’s one. To produce 1kg of saffron you need 150.000 crocus sativus pistils.
