Cooking With Saffron, the World’s Most Expensive Herb

Saffron is known for its signature sweet taste and aroma. It is most commonly used in Indian, Persian, European, Arab and Turkish cuisines, although it has a wide range of uses across many types of food.

Saffron is a thread-like spice derived from the stigmas of the flower Saffron Crocus. I consider it an herb. It is a purple perennial fall flowering plant. The Saffron Crocus flower is sterile. Reproduction takes place within the bulbs.

Why Saffron Is So Expensive?

By weight, Saffron is commonly one of the most costly herbs. This is because it takes 150 flowers and a lot of labor to produce one gram of Saffron.

Saffron in the History Books

The history of Saffron is a bit complicated as some argue that it originated in Asia while others say Saffron was first cultivated in Crete and Greece. It was also referenced historically in Ancient Egypt by Pharaohs (Cleopatra!) for its sweet aroma. She was reported to bathe in Saffron-infused bath water to color her skin.

Back in the day, it was often used medicinally for sleeplessness and as an antiseptic. The herb was also used as a perfume during bathing for religious purposes and also to dye textiles.

Saffron Pairs Well With the Following Other Spices and Herbs

• Cinnamon
• Cumin
• Cilantro
• Rosemary
• Thyme
• Paprika
• Turmeric

Tips for Cooking with Saffron

• Heat releases the essence of Saffron.
• Steeping it in hot water allows for maximum color and flavor saturation. Be careful, though, Saffron flavor increases the longer you steep it, and a little Saffron goes a long way.
• Add Saffron to your Milanese risotto Italian dishes.
• Saffron makes French bouillabaisse even more delicious.
• Flavor your Asian meats with Saffron.
• Adding Saffron to your Indian rice dishes gives a classic a unique twist.
• Don’t forget Saffron in Spanish dishes like Fabada and Pote Gallego.
• Toasting Saffron before adding it to your dish is also a great way to release its essence.

And Then God Gave Us Paella…

God made Rice and Saffron to go together. Paella does this in the most charming and elegant of ways. It is my absolute favorite Saffron dish. Paella was even served at my wedding rehearsal dinner, and I love to serve it for friends.

Historically, Paella is a peasant dish. Fishermen returning from the market where they would sell their catch would bring home whatever was left for the family and crew. To add fat to the dish, they added sausage. Though, I love to add chicken thighs for the same reason.

What do you spice with Saffron?