Saffron: seasoning and coloring

Saffron is the delicate red stigma of a small purple crocus with glasslike leaves and large purple, lily-shaped flowers. The saffron crocus, a member of the lily family, generally flowers in the fall.

Saffron crocuses grow to a height of about 6 inches. Each purplish, red-veined flower has three orange-brown stigmas (upper extremities of the pistils), which are hand-picked and dried.

Its stigmas and flowers are used as a seasoning and as a coloring agent. Saffron’s stigmata, called threads in the culinary world, have a rich, briny flavor.

They have a pungent aroma and a hot, bitter flavor. Saffron powder can be added directly to any recipe, where its deep yellow dye, delicate aroma and unique flavor will be released immediately.

Saffron is major seasoning in Arabic and Indian cooking. Traditionally, they have been used to flavor French bouillabaisse, Spanish paella, cakes, breads, cookies, and the cuisine of East India, the Middle East, and North Africa. It is also used to flavor and color soups, stews, rice, curries, couscous, pastries, liquors and cheeses.
Saffron: seasoning and coloring