SOME THINGS are expensive for a reason. Saffron is one of them. The scarlet threads are stigmas from the Crocus Sativus. Each flower produces just three, which must be harvested by hand, preferably in the dark to protect them from the scorching sun. It takes some 500 stigmas to make a single gram of saffron. No wonder the spice sells for anywhere from $10 to a mighty $75 per gram. But the price doesn’t mean saffron is only for the One Percent. Used correctly, even a half-dozen strands can impart saffron’s sweet and musky essence and enhance a meal.
Uses of Saffron in kitchen
* Spice up a dessert. Use saffron instead of vanilla in warm custard or ice cream.
* Brighten an aioli. Grind and hydrate a generous pinch of saffron, then mix with mayonnaise.
* Elevate a seafood sauce. Sauté shallots until soft. Add white wine and reduce, then heavy cream and freshly ground saffron. Season and serve with any fish or shellfish.
How to use Saffron correctly?
Rule number 1: Never buy ground saffron. It lacks the intense flavor. (Who knows what else has been ground up along with it?) Rule number 2: Sufficiently hydrate the threads. To do this, put the saffron in a mortar and pestle and crush until the threads begin to break down. Then add a pinch of sugar; it will act as an abrasive and reduce the saffron to a powder. Dissolve that powder in a few tablespoons of hot water, then add to whatever you are making. If you are making a soupy or saucy dish—anything with plenty of liquid—you can skip the grinding step and add the crushed threads directly to the pan.
Reference
Love Saffron? How to Get Maximum Value From It in Your Kitchen; This spice’s luminous hue and distinctive flavor come at a price. But just a hint will take a dish to another level.
Black, Jane . Wall Street Journal (Online) ; New York, N.Y. [New York, N.Y]. 16 Mar 2022.
