Edible Gold: Introducing Saffron

The Sexy Bit

Saffron is made from the female reproductive organ of the crocus flower. This organ is made up of the "stigma", a long thin strand that pokes out of the centre of the flower, and the "style", which connects the stigma to the flower. Saffron is essentially the stigma, but some cheaper brands of saffron come with the style still attached.

Cultivated most famously in Spain , India and Iran , the saffron flower only blooms for a few weeks every year. This starts a breathless rush to gather as many bulbs as possible. Rows of workers must then pluck the precious stigmas from each bulb by hand. The stigmas are then thoroughly dried until they become the thin, red, aromatic strands we call saffron. It takes a quarter of a million stigmas to make less than 500g of saffron, which explains why saffron is the most expensive spice you can buy.

Used as a flavouring, dye, perfume and currency, saffron has been beloved of many different cultures for millennia. It was scattered in the theatres of Ancient Rome to sweeten the air with its perfume, and saffron water was part of Cleopatra 's beauty regime. Such was its importance in 15 Germany that a special band of inquisitors called the "safranschau" would punish dishonest saffron traders by burying them alive in their impure spice mixtures.th century

Saffron strands tend to come in 1g packets. Simply take a small pinch and add it to a small cupful of very hot water. Leave to infuse until the water has turned a rich golden colour and gives off a subtly sweet fragrance. The saffron water can then be added to whatever you're cooking. It's best not to buy powdered saffron, as this is often bulked up with cheaper spices like turmeric.

Unlike spices like cumin and cinnamon, saffron is a subtle and delicate spice, which means it can be added to all kinds of dishes. Though it's well known for its place in Spanish paellas and Italian risottos, you needn't cook grandly to enjoy saffron. Try pouring the saffron water over plain rice – it will add an appetite-stimulating aroma, as well as turning the rice a gorgeous gold.