Saffron

Saffron is a spice characterized by its distinctive fragrance, combining pungent, floral, woody and metallic notes, as well as a honeyed and slightly metallic flavor. It is widely used in cooking to enrich the flavor of many preparations, whether savory or sweet. Saffron, from a flower native to Greece, is recognizable by its bright yellow color, provided by the carotenoid it contains. It is grown mainly in Iran, India, Greece, Afghanistan, Morocco and Spain. Saffron is available in the form of bright red filaments, also called stigmas, or in a ground version.  In addition to its use in cooking, saffron is also valued for its health benefits. It aids digestion, helps reduce cholesterol and protects the liver. It was also used to fight colds and relieve coughs, particularly in medieval Europe. Saffron is also used in skin care thanks to its antioxidant and anti-wrinkle properties.  Saffron is an essential ingredient in many recipes, including risotto alla milanese, bouillabaisse, paella and pilaf. It is commonly used in Western and Mediterranean cuisine because of its spicy aroma and golden color. In Indian and Asian cuisine, saffron is a staple ingredient for saffron rice, often combined with spicy dishes. It is also used in the preparation of breads, sweet and savory pastries, as well as to flavor cocktails, fish soups, broths, parmesan and cabbage. Saffron can also enhance the flavor of poultry, veal, fish and vegetables, and can be combined with other spices such as curry and cumin.  To fully reveal the flavor of saffron in cooking, it is recommended to infuse the stigmas in a liquid for several hours before use. Ground saffron also requires infusion, although shorter. It is best to add saffron at the end of cooking, as prolonged cooking can alter its taste and aromatic properties. However, saffron should be used sparingly, because its taste is strong, and overuse can distort the taste of dishes and have soporific or even toxic effects. On average, three filaments of saffron per plate are enough to enhance the flavor, color and perfume a dish or dessert.