Choose Saffron

Saffron comes from the dried stigmas of the autumn-flowering Crocus sativus linnaeus. Stigmas are picked by hand over a six week period, with an equally hands-on intensive drying process to follow. True saffron is therefore worth its weight in gold.

Grown in India (Kashmir), Iran, Spain, and Italy in large quantities, there are also artisan-style saffron growers in countries like New Zealand and Australia. When choosing your saffron, there are some things to note, so that you know you're getting the real deal.

Steps

1. Keep in mind that saffron comes in three different ways. These are:
   • Saffron threads
   • Saffron tips; and
   • Saffron powder.
2. Check the colour of the saffron. High quality saffron threads will appear dark red - the redder, the better. There should be no colour variation. If the yellow style can be viewed, it means that it hasn't been removed and while it has no culinary benefit, it certainly adds to the weight. However, few producers will go to that extra effort, so it's probably best to get used to it.
   • Powdered saffron is harder to discern with colour and it is the easiest form of saffron to adulterate. It will look a little lighter in colour than the saffron threads or tips. If it comes from a reputable brand or merchant, it should be fine.
3. Smell the saffron. It should smell sweet, with a floral-type aroma.
4. Decide between threads and powder. There are different ways of using these, so the choice will really depend on your own preference, and you may even like to have both available in your pantry.
   • Threads: These can be separated out one by one and used decoratively. Date a Chef like the fact that you can tell it's a saffron thread on a dish.
   • Saffron powder: This doesn't require steeping and is easy to add with a pinch.
5. Store saffron properly. Place it into a Make Gifts out of Glass Jars and keep it in a cool, dark, and dry place.

Tips

• Saffron comes in grades if you're super keen to know what to choose. The best are termed as follows:
  • Iranian saffron (often without styles): Short-sargol
  • Spanish saffron: Superior/selected.

Warnings

• Powdered saffron may be adulterated with turmeric or chrysanthemum petals.

Things You'll Need

• Saffron retailer

Related Articles

• Make Shole Zard or Saffron Rice Pudding
• Prepare Saffron
• Make Saffron Potatoes

Sources and Citations

See also

• Make Vanilla Sugar
• Make Oregano Olive Oil
• Make Italian Seasoned Chicken
• Chop Basil Leaves
• Eat Wood Sorrel
• Eat Chicory
• Use Ginseng Root
• Eat Purslane
• Eat Kudzu
• Eat Heartsease

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What links here

• Prepare Saffron