Saffron Spice
Undoubtedly the most precious spice in the world, it takes around 4300 of the breathtakingly beautiful royal purple flowers of the crocus plant to produce a single ounce of saffron. The golden spice comes is obtained from the thread-like stigmas, exactly three of which are present in every flower. It is so fabulously expensive that a hundred dollars would buy less than an ounce of good quality saffron. Fortunately, due to its intense flavoring and coloring power, a tiny pinch would suffice in any recipe – bringing it within the reach of the ordinary housewife wanting to create that special delicacy that utilizes saffron’s exquisite flavor and color.
History of Saffron Spice
Saffron is believed to have originated – and is still produced – in Greece or Asia Minor, which is now part of Turkey. The Babylonians used saffron for healing and coloring purposes. According to Biblical tradition, saffron was one of the fragrant plants that grew in King Solomon’s gardens.
The ancient Greeks and Romans sprayed water incensed with saffron powder to perfume their banquet halls and theatres. The ancient Egyptians burned saffron powder during their religious ceremonies. Saffron was probably introduced to Medieval Europe by the Crusaders who brought it from Arabia and India, and is mentioned in an almost a third of the recipes of that era.
Saffron in Cooking
Saffron pairs marvelously with rice, and is an indispensable ingredient in many classical recipes: the Indian rice Palau, the Risotto a la Milanese of Italy, and the Spanish paella. Saffron is also great in fish and shellfish stews. Paella is often made with shellfish, and so is the French bouillabaisse.
Saffron is also used in cooking by the Pennsylvania Dutch and Amish, who grow their own saffron in the Lancaster county area. Saffron also flavors Swedish cakes and breads made for special occasions.
Health Benefits of Saffron
In folk medicine, saffron has been attributed with various kinds of healing effects. It has been used for the treatment of measles. In Indian traditional medicine, it used for treating bladder, kidney and liver disorders, and also diabetes.
Evidence brought to light by modern research suggests that saffron may help fight tumors, alleviate some of the side-effects of chemotherapy and reverse the effects of brain degeneration due alcohol consumption.
References:
http://www.theepicentre.com/Spices/saffron.html
CRC Handbook of Medicinal Spices by Mary Jo Bogenschutz-Godwin, Judi Ducellier
Lost Arts: A Celebration of Culinary Traditions by Lynn Alley
Healing Plants of the Bible by Krymow, Vincenzina, Frisk, Sister M. Jean
Growing and Using Herbs and Spices by Milo Miloradovich
