Red Saffron Threads

Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound. Despite its small size, this spice makes up the world's most expensive spice because it is extremely labor-intensive; each flower provides only three stigmas. Saffron threads are all red (no other color) and must be dry and easily broken to the touch. Saffron aroma is strong and fresh, never musty.

Powdered saffron loses its flavor and can often be adulterated with imitations. Buy only high-quality Saffron threads, and crush or steep just before using. Store saffron airtight in a cool, dark place. This spice is integral in many traditional dishes such as the Swedish saffron buns, risotto Milanese, bouillabaisse, and paella. Remember to soak/infuse saffron threads at least 20 minute before adding saffron to a recipe.

Saffron and Iran are uniquely linked together. Iran is the biggest producer in the world in terms of volume and quality with 93.7% of the world's total production.

Saffron can be purchased in two different formats - powdered or stigmas (threads).

Powdered saffron is simply saffron stigmas that are ground up into a fine powder. Powdered saffron and saffron threads operate in different ways. Powdered saffron dissolves easily into foods when cooking, but the flavor is not as intense as it is when cooking with saffron threads. Flavor in the saffron threads take a little longer to saturate into the food, but the flavor is usually richer.

Whole saffron is regarded as superior to ground because saffron threads retain better thehe ir flavor and cheaper substitutes are often added to the ground version of this spice, notably the paprika and the turmeric.