Saffron

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

·         1/2 teaspoon saffron threads

·         2 1/2 tablespoons olive oil

·         1/4 cup chopped onions

·         3/4 cup Arborio rice, rinsed

·         Salt and pepper

·         2 tablespoons butter

·         1 teaspoon cream

·         2 tablespoons grated Parmesan

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.