57
edits
Changes
Jump to navigation
Jump to search
Created page with 'Saffron is the name given to the dried stigma of the Saffron Crocus (Crocus sativus). It is a very pungent spice which imparts a rich gold yellow color to dishes and is most famo...'
Saffron is the name given to the dried stigma of the Saffron Crocus (Crocus sativus). It is a very pungent spice which imparts a rich gold yellow color to dishes and is most famously associated with the Spanish dish paella.
Only one stigma per flower is ever produced, and this combined with the fact that saffron must be harvested at dawn before the pollen on the stigma has dried has made saffron the most expensive spice in the world. Currently, weight for weight, it is more expensive than gold.
Saffron was part of the 180,000 kg of spices traded per year (along with silk and precious metals) by the Venetians during the 100 year peace after the foiled Frankish invasion in 810. It was a major contributing factor in the success of Venice's stronghold over the international trade routes between the East and the West.
Nowadays, the majority of saffron is produced by Spain, with Mancha Saffron commanding a suitably high price. It is often substituted with the cheaper spice Turmeric with an inferior end result. Indians use it in desserts and candy, as well as to flavor rice and cream-based savory dishes.
Only one stigma per flower is ever produced, and this combined with the fact that saffron must be harvested at dawn before the pollen on the stigma has dried has made saffron the most expensive spice in the world. Currently, weight for weight, it is more expensive than gold.
Saffron was part of the 180,000 kg of spices traded per year (along with silk and precious metals) by the Venetians during the 100 year peace after the foiled Frankish invasion in 810. It was a major contributing factor in the success of Venice's stronghold over the international trade routes between the East and the West.
Nowadays, the majority of saffron is produced by Spain, with Mancha Saffron commanding a suitably high price. It is often substituted with the cheaper spice Turmeric with an inferior end result. Indians use it in desserts and candy, as well as to flavor rice and cream-based savory dishes.