Spices have not only changed the way we eat by enhancing the flavour of our food, but they have also played a significant role in shaping our culture, history, and economy. Culture and cuisine are deeply interlinked, with food serving as a defining element of cultural identity. In essence, a cuisine is reflective of a region’s culture, history, and traditions.
How we prepare and consume food is what sets us apart from others. Ingredients also play a key part in our food associations. Spices not only add depth and complexity to dishes but also play a crucial role in defining various cuisines around the world. Among the spices that have graced our tables, saffron is a commanding presence.
Saffron is one of the oldest and most prized spices on the planet, with an illustrious history. Saffron’s allure has stood the test of time, enchanting people across cultures and continents for thousands of years. A symbol of luxury and indulgence, saffron was a mainstay of royal kitchens, flourishing in civilized societies that appreciated its charm and subtleties.
Saffron expanded across the world in the wake of empire expansions and great conquests. The spice was mainly used across the ancient world as a potent medicine and an enchanting perfume. However, it was the Persians who discovered the culinary potential of saffron.
Ancient Persians spent a lot of time in their gardens, surrounded by scents and flavours. These man-made paradises not only provided refuge from the hot, arid climate that surrounded them but were also a marvellous source of inspiration.
The flowers, fruits, herbs, and vegetables of the gardens would ultimately find their way into Persian kitchens. And it wasn’t long before these admirers of beauty, discovered saffron’s ability to elevate their dishes to new levels of enticing. With the Silk Road saffron’s reach as a culinary treasure expanded beyond Persia, travelling to regions as far as India, China, and Europe.
Signifying status and sophistication, saffron has become a staple in many cuisines. The spice is treasured for the warmth, richness, and character it adds to dishes, and its ability to transform the mere ordinary into an exquisite culinary creation. A symbol of culinary excellence, saffron captures the essence of culture and luxury.
But, where does saffron come from?
Saffron is the spice derived from the stigmas of a tiny violet flower known as Crocus sativus. At a staggering price of $10,000 per kilo, it takes the crown as the world’s most expensive spice. A lot of effort is invested in harvesting saffron; it involves an intricate and labour-intensive process with a very short harvest season and a low yield. All this adds to its rarity and drives up the price.
Saffron flower grows in the arid lands of Asia Minor and the Mediterranean. Once a year, the delicate flowers bloom between September and October. The harvest takes place early in the morning, just as the blossoms open. The flowers are meticulously handpicked, and the precious stigmas are carefully removed and dried to make the precious spice.
Each crocus yields only three stigmas. It takes 150 flowers to produce one gram of saffron and an astonishing 450,000 strands to make a kilo of saffron. An ancient practice, the whole harvest is done by hand, since no machine can do the delicate and complicated work required. That is why the saffron demands such a premium price.
Despite its high cost, saffron is extensively used in the Middle Eastern, Indian, Mediterranean, and North African cuisines. But what makes saffron such an irreplaceable ingredient for making colourful Persian jewelled rice, a hearty paella dish, an insanely aromatic biryani, or a golden, pillowy risotto?
Saffron’s enchanting taste and aroma
Part of the fascination with saffron is that it has an undeniably exotic taste and aroma. It is quite impossible to describe what it tastes and smells like, but once you have experienced it, it becomes instantly recognizable. The spice lends an earthy, hay-like aroma to dishes; the taste is sweet and floral with hints of metallic, and the colour is a glorious orange-gold that is nearly impossible to replicate.
The complexity of its taste and fragrance adds something very unique to dishes. There’s no alternative to the intoxicating aroma and the luxurious colour that saffron creates. Saffron also pairs beautifully with other spices, such as cinnamon, cardamom, and turmeric, to create a lovely blend of flavours.
To make the most of saffron, it is best to bloom it. To do so, you first need to grind the saffron threads into a fine powder. You can either use a spice grinder or go the traditional way and use a pastel and mortar. For better results, add a pinch of salt or sugar to your saffron threads and gently grind them into a powder. Put your saffron powder in an airtight container and store it in a cool and dark place. Now, onto blooming it. You can bloom your saffron the Persian way or the Indian way.
The Persians bloom their saffron using either hot water or ice cubes. For the hot method, take a pinch of powdered saffron and pour 1 tablespoon of hot water over it. Cover, and let it sit for at least half an hour. For the cold method, put two cubes of ice in a small bowl and sprinkle your saffron powder over the cubes. Wait until the ice melts and you have a glorious, golden saffron water. The Indians bloom saffron similarly, only substituting warm water with hot milk.
By blooming your saffron, you not only get the maximum colour and aroma out of it, but it is also an economical way of using the pricey spice. It is also best to grind and bloom your saffron in small patches, as the taste and aroma can change over time. When it comes to saffron, you also need to keep in mind that less is truly more. Given its intense taste, saffron is used sparingly in recipes, as the flavour can be overpowering. So, don’t let the hefty price tag put you off.
Now let’s explore the pleasant ways in which saffron is incorporated in various cuisines.
The poetic aromas of Persian cuisine
For Persians, the sweet aroma of saffron is a reminder of hearty homemade dishes packed with colours and flavours. Persians adore their saffron and have been enjoying the delights of the luxurious spice ever since they first cultivated the crocus in the 10th century BCE. With its earthy flavour and golden colour, saffron has become the emblem of Persian cuisine.
The spice has become synonymous with many iconic Persian dishes, including the crispy golden rice dish known as Tahchin, or Joojeh; the juicy aromatic chicken kabab, or the sweet and decadent Persian love cake. Substituting saffron while making any Persian dish verges on blasphemy.
What makes a dish distinctly Persian is a harmonious blend of complementing and contradicting flavours, colours, aromas, and textures. Persian cuisine is very colourful and aromatic. Inspired by ancient Persian medicine, spices are added to dishes, not just for their flavours but also based on their temperament, to create a balance between hot and cold.
The warm, earthy notes of saffron are paired with turmeric, cinnamon, rosewater, dried lime, and pomegranate molasses to lend a unique taste and aroma to thick, slow-cooked stews, succulent kebabs marinated in herbs and spices, colourful layered rice dishes, and sweet, fragrant desserts. Presentation is also key in Persian cuisine – bright green pistachios, pink rose petals, and red barberries against a backdrop of golden saffron-infused rice is a feast for the eyes.
Apart from its enchanting colour and aroma, saffron is also integral to Persian celebrations and religious ceremonies due to its significant cultural and symbolic meanings. In essence, Persian cuisine, its ingredients, methods, and rituals are heavily interlinked with Persian culture, philosophy, and ancient medicine. It is a reflection of the country’s history, values, and traditions.
Symbolizing joy and prosperity, saffron is used abundantly in sweets and pastries prepared for Norooz – the Persian New Year. A symbol of divinity, saffron features in many of the dishes served during religious ceremonies, such as Shole Zard, a sweet and fragrant saffron rice pudding. Persian Halva infused with saffron and rosewater is often served at funerals because of the calming properties of saffron.
The festive hues of Indian cuisine
Indian cuisine is a culinary adventure that tantalizes the senses. The food is intensely colourful, spicy, aromatic, and diverse. The cuisine is known for its bold and complex flavours. This complexity is achieved through the extensive use of spices that feed into the cuisine. Also, like everything else in India, food is extremely diverse. This diversity is influenced by geography, climate, culture, history, and trade.
Saffron was first introduced to India by way of trade. Though not native to the subcontinent, the spice has become an integral part of many Indian dishes. The golden spice is predominantly used in the northern region of the country. Influenced by Persian cuisine, the food from this part of India is moderately spicy, incorporating dried fruits and nuts, vegetables, dairy products, and saffron into its dishes.
Saffron is added to a pan of sizzling aromatics to add more intensity and depth to one of the great staples of Indian Cuisine – Biryani. Blending with cinnamon, cloves, chilli, and cardamom, saffron turns this layered rice dish into an alchemy of flavours and aromas. The spice is also an essential ingredient in Rogan Josh, adding a touch of opulence and elegance to this aromatic dish.
Saffron is used in Indian sweets and desserts as well. The air thickens with the sweet smell of saffron and cardamom as the rice becomes soft, and the milk thickens to create a classic Indian rice pudding. Packed with almonds and cashews, Kheer is irresistibly fragrant, sweet, and delicious. Saffron also plays a huge role in Indian religious ceremonies; symbolizing joy, fertility, and divine knowledge. The spice is an integral part of dishes prepared for various Hindu and Buddhist festivals, including Diwali.
The magnificent colours of Moroccan cuisine
Moroccan cuisine is insanely delicious, vibrant, and colourful. Moroccan food is full of warm, earthy tastes and aromas thanks to the presence of spices such as saffron. In Moroccan cuisine, saffron is more than just a spice. The fine threads capture the essence of the Moroccan culture of hospitality. Served during festivals and special occasions, saffron-infused dishes are a symbol of generosity, prosperity, and celebration.
Saffron was first introduced to Moroccan cuisine in the 10th century CE and has since been a key ingredient in many Moroccan staples. The spice is grown locally in the Taliouine region and it is an important part of food culture in Morocco. The fine saffron threads are often paired with cinnamon, cumin, and paprika to make delicious marinades, sauces, and garnishes and to create colourful and aromatic displays.
Saffron imparts its distinct colour, taste, and aroma to a myriad of traditional Moroccan dishes, including Mquali, Pastilla, Kefta, and the famous Tagine. Tagine is not a single type of dish; but rather a variety of dishes, slow-cooked in a terracotta cooking pot known as tagine.
A multitude of spices, fresh herbs, garlic, ginger, chilli, persevered lemons, and saffron water are combined to create a fragrant and flavourful chicken marinade. Placed over a layer of potatoes and onions and topped with Harissa, the chicken is tenderly cooked in the tagine. The dish is often served at big gatherings where everyone can enjoy the exquisite colour and fragrance of the saffron-infused chicken.
In Morocco, saffron is appreciated not only for the colour and aroma it adds to local dishes but also for its cultural and historical significance.
The heart of Spanish cuisine
Saffron, or azafrán, as t as the Spanish call it, was brought up north by the Moors – the Muslim inhabitants of Northern Africa. The Moors carried their culinary traditions with them to the Iberian Peninsula, and their gifts of rice and saffron changed Spanish cuisine forever. Saffron quickly became popular with the Spaniards, and it was influential in creating the culinary treasure of Spain – the Paella.
The famous dish first originated in Valencia, but today, there are countless versions of the dish cooked across Spain. Saffron is the main ingredient of a good paella, not only for the unique taste it adds to the dish, but also for giving it its signature colour and aroma. Paella is a colourful display of golden fluffy rice, fresh vegetables, and a variety of delicious seafood. Enjoyed typically on a Sunday with the whole family around, Paella is the perfect embodiment of the Spanish culinary culture of sharing and enjoyment.
Today, Spain is one of the main producers of saffron in the world. The precious crocus is cultivated in the La Mancha Region of Spain, and it is prized for its intense flavour and superior quality. The spice is also a symbol of cultural pride and identity. Every year, the small town of Consuegra comes alive to celebrate the joyful harvest of saffron.
In the world of gastronomy, saffron defines luxury, culture, and tradition. As one of the oldest and most cherished spices in the world, saffron transformed the realm of cuisine. This magnificent spice not only enhances the taste, colour, and aroma of food but also brings warmth, richness, and character to dishes. Exuding opulence and elegance, saffron can easily transform any ordinary dish into a culinary masterpiece.