Saffron is an ancient spice derived from the saffron crocus. The saffron crocus grows 8-12 inches and
bears up to four flowers, each with three vivid crimson stigmas. The styles and stigmas are collected and
dried as a seasoning and coloring in food.
All saffron is not of the same quality and strength. Strength is related to the amount of style
picked along with the red stigma. The
more style included means the saffron has less strength because the color and
flavor are concentrated in the red stigmas.
Saffron’s aroma is often described as a metallic honey with
grassy or hay-like notes. Its taste has
also been noted as hay-like and sweet. Saffron
adds a luminous yellow-orange coloring to foods. It is widely used in Indian, Persian,
European, Arab and Turkish cuisines.
While saffron may be the world’s most expensive spice,
fortunately a little goes a long way.
Delicious saffron recipes may help boost your mood, including the
following Saffron Rice recipe:
Ingredients
·
2 3/4 cups warm chicken stock
·
1/4 cup chopped onions
·
Salt and pepper
·
2 tablespoons butter
·
1 teaspoon cream
Directions
Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the
onion for 5 minutes or until tender, but not brown. Add the rice, stir to
completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the
heat, and slowly cook allowing the stock to absorb slowly as it cooks. Add more
stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.
When all the
stock is absorbed and the rice perfect, quickly stir in the butter, cream, and
cheese. Season and serve as an accompaniment, especially for braised lamb
dishes.
Recipe courtesy
Emeril Lagasse
Song of Solomon 4:14 Nard and saffron, calamus and cinnamon, With all the trees of frankincense, Myrrh and aloes, along with all the finest spices.