Saffron

Some of its more classic uses are with rice in paella and risotto. Those are good starting points.

Also tajines, where it's almost de rigeur. It's also commonly used in Mideastern and Indian cookery.

Saffron does have a unique flavor. But, frankly, in the amounts it's often used, it provides more color than taste. And if all you're looking for is the color, tumeric does the same job.

Everyone has to make their own decisions, MrMexico.

Yeah, it's expensive. But do you know how much, volume wise, an ounce of saffron is? It almost fills a round can 6 1/2 inches in diamter by 1 1/2 inches deep.

When it's truly called for, nothing else substitutes.

You might enter saffron in the seach box, too. We've had several discussions about its use and availability, and you might gain insights from them.

are you in mexico mrmexico or just an aficionado of mexican cuisine? whichever, are you familiar with annatto? it's widely used in mexican and other latin and caribbean cooking to add color(very yellow) and flavor....to me it's kinda the mexican answer to saffron...kinda....if you're looking just to add color to a dish i would use annatto or as ky suggests, tumeric. if you don't think you will use saffron much and it will just sit on your shelf, you might want to pass on it as it's pricey, but imo, there is absolutely no substitute for the real deal..period..it just has this great  balance of earthy smell and taste of dirt to me....but if you didn't like eating mud pies as a kid, well maybe it's not for you...or hopefully like cialntro, it wil grow on you....

joey

another, unexpected place, that saffron is used, is in a lot of pennsylvania dutch cooking.

yep, i was shocked, too ~

from time-life's foods of the world series:

read more discussion about it here:

http://foodsoftheworld.activeboards.net/pennsylvania-dutch-chicken-potpie_topic1102.html

also, you could do what i did and simply buy a small amount at a grocery store 15-18 dolalrs, as i recall), and use that little bit to evaluate it, before buying a large amount. i tried it, and i really liked the results in colour and flavour - a little goes a very long way! there's definitely a flavour, depth and undertone that, to me, can only come from saffron, when used properly in certain dishes. it captures the real roots and the soul not only of the dish, but also of the region where that dish originated - the same way that the bare hint of cinnamon in estofado de carne de toro captures invokes the dusty trails near pamplona, and the truly ancient trade routes that brought such a spice to the region..

i won't ever buy or use much of it, but for certian dishes, such as those mentioned above by other members (and evidently for some pennsylvania dutch cooking), it seems to me that it is essential to use as part of the intrinsic essence of the dish. as an historian, that is a high priority for me, as i am all about "touching" and experiencing the past....

 simply buy a small amount at a grocery store

Yeah, you could do that. But it's an incredibly expensive way to go. Last time I looked, a couple of years ago, one of those little tubes, coming in at something like .1 grams, was $12. That translates at $342/ounce. And it wasn't very good saffron at that, having a large proportion of yellow tendrils.

If you want to learn more than you ever cared to about saffron, check out http://www.saffron.com/. And, while you're there, take a look at their prices. You can buy a full gram of top-rated Iranian saffron for six bucks.

excellent - thank you for sharing this information!

Quote:

Originally Posted by KYHeirloomer 

Also tajines, where it's almost de rigeur. It's also commonly used in Mideastern and Indian cookery.

 

Saffron does have a unique flavor. But, frankly, in the amounts it's often used, it provides more color than taste. And if all you're looking for is the color, tumeric does the same job.

I do have to agree that I usually use a bit more than the "3 threads" recommended in some recipes. More like 12-15 threads, a.k.a. a good pinch or two. But then it definitely provides a great amount of very unique flavor, which I personally love. I bought for $50 worth from http://www.saffron.com/ and regularly cook with saffron: paella is on the table tonight, and I often make tajines and couscous, all of which have saffron. I absolutely LOVE the flavor of saffron and I would never mistake it for anything else, certainly not turmeric. But like I said, I use a bit more than is usually detailed in the recipe. I feel like my $50 is going to last me at least one or two years, maybe more. If you buy it from the store, you're paying more for lesser quality. 

A lot of northern african recipe will typically specify: use fake-saffron or turmeric "for color" AND use some real saffron for flavor. I sometimes do that. 

A lot of northern african recipe will typically specify: use fake-saffron or turmeric "for color" AND use some real saffron for flavor. I sometimes do that. 

You know, I've heard several TV chefs give that sort of advice, but have never actually seen it phrased that way in a North African recipe.

My attitude is, if I'm using real saffron anyway, it will provide the color, and may as well use enough to provide the distinct flavor as well. And at Saffron.Com's prices and quality, I can afford to use a good pinch of the stuff.

Quote:

Originally Posted by KYHeirloomer 

You know, I've heard several TV chefs give that sort of advice, but have never actually seen it phrased that way in a North African recipe.

I've never heard that on TV. However, my family being originated from North Africa, I've seen it phrased this way in a lot of the handwritten recipes handed down from my grand mother. 

Quote:

Originally Posted by KYHeirloomer 

My attitude is, if I'm using real saffron anyway, it will provide the color, and may as well use enough to provide the distinct flavor as well. And at Saffron.Com's prices and quality, I can afford to use a good pinch of the stuff.

I use a good pinch of the stuff as well, then add a bit of turmeric if I want even more color. :)

Quote:

Originally Posted by KYHeirloomer 

Also tajines, where it's almost de rigeur. It's also commonly used in Mideastern and Indian cookery.

 

Saffron does have a unique flavor. But, frankly, in the amounts it's often used, it provides more color than taste. And if all you're looking for is the color, tumeric does the same job.

Most the time you cannot substitute saffron with turmeric, because of their own distinctive flavours. Even if you use pinch of turmeric, you will smell and taste that spice in food. I love turmeric as well as I love saffron, but for example to dishes like paella or bouillabaise you should use pure saffron.

KY, I've always loved your advice for its frankness and counter-snob demeanor and I agree with you here too.

Saffron is the most expensive food in the world and because of this many will tell you that there is no substitute.  I can't say I'm a fan of tumeric, might as well use food coloring the stuff is so bland, but saffron flavor isn't a whole ton stronger... especially using spanish or italian stuff.  There is a lot to be gained in both flavor and color from buying Iranian.  I made a thread on this within the year that had some really good discussion on it after I found some super-cheap Iranian saffron that was packaged with the floral waste.

In the right dishes saffron is pretty special though and it doesn't take more than a fat pinch to make the difference.  To answer the OP's question I'd say its worth it.

With Saffron, it can have a powerful taste (almost medicinal) if its not used right.

But some of the nicest dishes have been made with it. Lobster tail or a  shrimp saffron risotto with a pistou (basil leaves, olive oil, garlic, grated parm. s&p) .

It can add a delicate  flavor and  emit wonderful color,  especially the Iranian.

Petals.

FWIW, the saffron from Vanilla Saffron Imports, aka Golden Gate, aka www.saffron.com, is Afghani and not Iranian.  I believe there are too many governmental obstacles to make importing Iranian saffron to the US. worthwhile -- if it's even possible.  No matter where it's from, if it's not the best I've ever used, it's at least tied.

In terms of substitutes, I prefer annatto to turmeric.  Nothing against turmeric but it has a more definite effect on the way a dish tastes than annatto.  Interesting because annatto actually has more of its own taste.  Turmeric seems to act as a booster for some flavors, but not for others -- and sort of skews the taste.  I like to use achiote paste, an annatto derivative, too.  I use achiote and turmeric for themselves when doing Caribbean, Middle Eastern, or South Asian food.  Considering Vanilla Saffron Imports' prices and quality, there's no need (for me anyway, ymmv) to seek a substitute. 

BDL 

From: Margcata.

Firstly, it is predominately used here in Spain in Paellas and Alicantine rice dishes with shellfish or Catalonian seafood rices. Wow, you overpaid for exporting !  ( it is pricey, however not that pricey ).

Azafrán or saffron grows in the hill country of Toledo ...

Perhaps you could enquire with www.foodsandwinesofspain.com or www.latienda.com

for a better price or look for a Toledo importer.

Vanilla Saffron's saffron is both substantially better and lower priced than La Tienda's.  You'll have to either try it or take my word for it when comes to quality, but La Tienda prices 1oz of best saffron (coupe grade?) at $265 while Golden Gate charges $80 for saffron with a ridiculously high ISO. 

VS vanilla is very good for quality and price, too. 

BDL

Full disclosure note: Neither BDL nor myself are in any way associated with Vanilla Saffron Imports---except as very satisfied customers.

a ridiculously high ISO. 

To say the least. ISO minimum for Category 1 (the highest ranked) saffron color is 190. My last batch from them scored 240. Flavor minimum is ISO 70. Mine went 85. Minimum for aroma is 20. Mine topped 36.

This is good stuff, people, and you're not going to find better prices anywhere.

La Tienda prices 1oz of best saffron (coupe grade?)

La Tienda identifies its 1 oz tin as Category 1. Spain uses its own national standards, but they exactly echo the ISO scale (except at the very bottom). So it's certainly top quality saffron. But, OMG, look at the price.

I don't know about "Number 1," The official Spanish name for their top grade saffron is "coupe," and the grade just below it is "superior" -- subject to "IIRC," of course  It's been some time since learning about it, so -- memory being what it is -- I could be mistaken.   In any case, Spanish saffron is not as intense as the really good stuff from Kashmir, Iran or Afghanistan.  If it were, I'd happily say so -- I root for Real Madrid, after all. 

After I wrote the post, I did some internet searching and could find competitively priced Spanish saffron, but -- by and large -- the quality wasn't given in a meaningful way.  The ISO numbers are the most important guide -- or some word which is officially tied to them.

Saffron is only harvested and dried once a year.  By far, the most economical way to buy is to buy a year's supply at once.  If you like to use it a lot, that's going to mean an 1oz; but if you're more typical and use it regularly but only a couple of times a month -- figure around ~1/2oz (~15gm).  Everything else being equal, figure around 0.5gm per use and you want be too far off.   

Maybe worth adding that a lot of really good cooks who use saffron frequently (better than me and more frequently than I) use powdered saffron instead of threads.  It gives up more of its goodness faster -- supposedly without any drawbacks.  I still use threads -- mostly because that's how I learned and don't like change.

BDL

Oh yes ...  Cuban Product ( Miami ) and Latin American Grocery Shops as well as Mexican possibly usually have some threads ( a plastic box for less than $3.00 approx. ) ... I detest plastic however, that is how it is packaged in some stores, when not fresh. Also, it does come in tins ( cans ) too ...

The last time I was in Manhattan, I was able to surprisingly find some in a Korean Vegetable Market --- in the spice section in envelopes wrapped in plastic.

I paid less than $5 for it ...

They do not understand the value of Saffron ... In Spain ( Toledo ) one can pick their own every October !  There is a lovely festival for those interested.

In a  whole paella for 10 people, all you use is :  a pinch of it, 2 or 3 threads ! 

I use substantially more saffron than that, Margcata.  A paella for four, would be a dozen threads, easy.  Good idea to bloom the saffron for a few hours before cooking if you're going at all light.  Good idea anyway.

If you have the threads in front of you, it's very easy to see their quality.  You want the threads as long as possible and without any yellow at the base -- or at least very little.  

Again... it's easier to get really good, intense saffron at a really good price if you buy a year's supply of the most recent harvest.

BDL

@ Boar,

I am certainly not a Saffron expert, however, I have learnt quite alot this evening and yesterday.

The Saffron Festival in Toledo, south of Madrid Capital, Spain is held in late October annually. I have been several times the harvest and their festivals.

I have read many Paella recipes, and very few saffron threads are incorporated into the rice --- providing the aromas, the yellow yellow color of the rice and the flavour. We know palates are subjective.

The next time I come to the USA, I shall bring some Saffron Threads ( not powdered fine type ), olives, Jabugo Ham, Roasted red Piquillo and Choicero Peppers, Aged Manchego etcetra ... ha ha ...

The next time u come to Spain, come for the festival, it is always the 3rd or 4th week in October,

Kind regards, Margaux.   

I don't know about "Number 1," The official Spanish name for their top grade saffron......

The Spanish standards for saffron use both names and numbers, Boar, with the numbers corresponding to those of the ISO. I rarely use Spanish saffron, so never learned the names.

Here is how La Tienda describes the one-ounce tin on its website, for instance:

"One Ounce Tin of Saffron by Princesa de Minaya, D.O. La Mancha

The Best Saffron in the World

I use substantially more saffron than that, Margcata.

Me too. I go with a healthy pinch.

.....use powdered saffron instead of threads.

I have a problem using powdered. First off, like you, I learned with tendrils and that's what I'm happy with. But, beyond that, I have a built-in bias against pre-powdered spices of any kind.
That may or may not be objectively correct, but there it is. I also wonder how much adulteration has taken place with the powdered? Again, I have no factual evidience that the powdered is any less pure. But it would be too easy to adulterate it.

Ironically, I often grind the tendrils and then bloom the powder before adding it to a dish. Go figure!

Saffron is a wonderful spice in the proper dish.  I go back all the way to the 1950's with smelling it being added to a wonderful pot of Spanish Bean Soup my mother made in the winter.

Dorothy's Spanish Bean Soup.

4 - 14 oz. cans of Garbanzo's, drained and washed and drained again.
 

4/3 onions depending on size and how much you like onions
 

6 Yukon Gold Potatoes.  More if small less if big.  Peel and cut into walnut size chunks
 

Salt and Pepper
 

Saffron.  Mother always took a little pinch of saffron, put some of the hot soup liquid in a large spoon, put the saffron in it and mashed the saffron with a teaspoon to break it up and get it to give up yellow color and flavor.  You do this 10-15 minutes before serving,   too early in the process and the aroma cooks off.  Too late and the yellow color doesn't soak into the potatoes.
 

Meat - I used some left over honey baked ham and put some in until I thought it looked right. Mother used Polish sausage I think and cut it into 1/2" slices. Chorzo sausage would be traditional.  But don't get hung up on the meat content, just use what ever pork product you have handy.
 

Water to cover all the goodies and a little more.

Put on stove and bring to boil, turn down put a lid on and let it simmer  for as long as you wish.  You want to cook the liquid down, take the lid off and let it thicken some if you need to.  I left mine on simmer for about 4-5 hours.

When it is almost finished cooking is when Mother put the saffron in.  Then take a potato masher and mash up some of the potatoes and Garbanzos.  Don't break all of them up, just mash in the pot to break up some potato and Garbanzos, it also helps thicken the soup.

That really sounds good, Curious. Thanks for posting it.