Saffron
I have earlier blogged on Lubria Polo (Persian Green Bean Rice) which uses Saffron as spice. I am fascinated with this spice because I have been told that this is the most expensive spice by weight in the world.
Saffron is a spice derived from the flower saffron crocus. Each of the flowers has three stigmas. The stigmas and the stalk connecting the stigmas to the rest of the plant are often dried and used in cooking as a seasoning and colouring agent.
Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.
Saffron is characterized by a bitter taste and hay-like fragrance. It also contains a dye that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has been known to have medicinal applications.
I was told that I could only get saffron from a Persian grocery store. There is only one Persian grocery store that I know of in Richmond — it is called Sahand Supermarket in Westminster and Minuro.
Sahand has only one brand which is kept behind the counter and not on the shelves. You got to ask them for it.
The Edman Saffron costs $4.99. See the pack below.
You don’t need to use a lot for cooking. I was told that half of teaspoon is more than enough for each cooking. So, that box I bought is enough for quite some time. Can anyone tell me more about saffron and how else you can use saffron? Share with me your recipes …
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Grins | Apr 30, 2006 | Reply
Here via BE. I’ve bought Saffron before and used it for rice dishes and such. Great flavor, but yes expensive. When I purchased it the saffron was packaged in a test tube like vial.
jaboobie | May 1, 2006 | Reply
My grandmother used to make saffron cookies. I couldn’t tell you how.
Maybe do a search.
Janet | May 1, 2006 | Reply
I could Chinese food every day.
Seriously.
I could.
Here through BE!
Rosa | May 1, 2006 | Reply
Put it in some rice pilaf (add some peas). Yum!
Suanne | May 2, 2006 | Reply
Hello Grins: Oh yeah, I have seen photos of saffron in vials. Must be those more expensive ones.
Jaboobie: Saffron cookies? I’ll check it out since I have lots of saffron left!
Hi Janet: Yeah, like you I can also eat chinese food everyday — it’s because I am chinese and grew up in those stuff!
Hi Rosa: Rice pilaf … yup, that’s what we’ll try next!
Ben and Suanne
sally | May 2, 2006 | Reply
How many grams of Saffron was that? .5?
Suanne | May 8, 2006 | Reply
Hi Sally: Oh, I don’t know how many grams the saffron are. It does not show on the packaging. It was not a lot though. Suanne.
Mohad Abdulla Sheikh | Aug 25, 2006 | Reply
dealers of kashmire saffron can suply the best quality of kashmire saffron
Saeed Miri | Sep 22, 2007 | Reply
Hello Suanne! thanks for your attention to Persian Saffron. for further information about saffron please visit http://www.edmansaffron.com . There is another link that belongs to Eroupean Saffron. But while Iran produces more than 95% of world’s saffron u can’t find any word about Persian Saffron in this 215-page book! http://www.europeansaffron.eu . We wish you good luck.
Saeed Miri | Sep 22, 2007 | Reply
The package under code 30-146 (the shown package) is 3-gram! Iranian Poushal type. Kind regards.