Saffron is a concentrated cooking spice made from the dried pistils of Crocus sativus. Each flower has only three stigmas, which are picked by hand; ISO reports that producing one kilogram of filaments can require more than 75,000 flowers (source). That labor helps explain why saffron costs more than many spices.
Saffron is known for its characteristic aroma, flavor and golden color. When buying it, check the label for the ingredient identity, form, origin, net weight, lot information and storage directions. Appearance is useful for inspection, but it cannot prove purity or grade. ISO 3632-2 defines laboratory test methods for both filaments and powder.
How to use saffron
For threads, grind the quantity in your recipe, then add the ground saffron to boiled water or directly to the food. Saffron powder is already ground and can be added without that step. Use it in rice, soup, sauce, bread, dessert or a warm drink, following the recipe’s amount and timing. Keep the container closed and away from heat, moisture and direct light after use.
