Saffron

Description

Saffron is small, intensely red threads obtained from the stamens of the Crocus sativus flower, which have a subtly floral, slightly bitter, and earthy taste, and when steeped, release a golden, honey-yellow color. Its aroma is often described as sweet-saffron with hints of honey and hay, making it a valued spice for both flavor and appearance of dishes. It is typically used in dishes such as risotto, paella, soups, broths, seafood, poultry, or desserts, where it adds depth of flavor and intense color; it is best to first steep the threads in warm water, milk, or broth. Nutritionally, saffron provides small amounts of vitamins and minerals and is rich in antioxidants such as crocin and safranal, which are attributed with anti-inflammatory, antioxidant, and mood-lifting properties. Due to its high price and intense flavor, it is used sparingly. It should be stored in an airtight, opaque container in a cool, dry place away from light and moisture; threads retain their aroma longer than powdered saffron.