Saffron - The Golden Spice

Prepared by The Food Club’s Technical Department

One of the earliest references to saffron comes from ancient Egypt where it was used for the purification of temples and as an aromatic, seductive essence. The Greeks liked it for its colouring and believed it cured hangovers. While bathing they added saffron as a perfume and it was also thought to be an aphrodisiac. The Arabs recognised its anaesthetic properties and in the 10^th Century they introduced its cultivation into Spain.

One legend has it that in the 14^th Century, in the reign of Edward III, a pilgrim brought a saffron bulb to Essex from the Middle East, hidden in a hole in his stick. The bulb grew and prospered and the fields in one particular area proved to be particularly fertile. This gave prosperity to a local town we now known as Saffron Walden.

By the Renaissance, Venice had become the commercial centre for saffron but its high price led to its adulteration and Henry VIII condemned saffron adulterers to death. Then saffron was worth its weight in gold and today it is still the most expensive spice in the world.

Saffron (Crocus sativus)

Saffron is the dried, reddish-brown stigma from the saffron crocus. It has a characteristic aromatic odour and a peculiar, exotic, bitter taste. One grain of commercial saffron contains the stigmas from nine flowers and it takes over 3,000 flowers to yield one ounce. It is prized not only for its aromatic properties but also for the water-soluble dye distilled from its stigmas. For centuries royal garments have been dyed with it and shortly after the death of Buddha his priests made saffron the official colour for their robes.

Saffron is part of the culinary heritage of numerous regions. In India saffron is a necessary ingredient in many recipes for rice, sweets and ice-creams. In Saudi Arabia real Arabic coffee has saffron and cardamom while in North Italy it is essential in the preparation of risotto. In Sweden it is traditional to bake saffron bread just before Christmas while in Spain it is an indispensable ingredient in paella.