Saffron

Instructions

1. 1

   It's no wonder that saffron — the yellow-orange stigmas from a small purple crocus (Crocus sativus )— is the world's most expensive spice.

2. 2

   Each flower provides only three stigmas, which must be carefully hand-picked and then dried — an extremely labor-intensive process.

3. 3

   It takes over 14,000 of these tiny stigmas for each ounce of saffron.

4. 4

   Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow.Today this pungent, aromatic spice is primarily used to flavor and tint food.

5. 5

   Fortunately (because it's so pricey), a little saffron goes a long way.

6. 6

   It's integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Paella, and flavors many European baked goods.

7. 7

   Saffron is marketed in both powdered form and in threads (the whole stigmas).Powdered saffron loses its flavor more readily and can be easily adulterated with imitations.

8. 8

   The threads should be crushed just before using.

9. 9

   Store saffron airtight in a cool, dark place for up to 6 months.