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 Minoru.
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 …