Use of saffron

Saffronis a key seasoning, fragrance, dye, and medicine in use for over three millennia.One of the world's most expensive spices by weight,saffron consists ofstigmasplucked from the vegetatively propagated and sterileCrocus sativus, known popularly as the saffron crocus. The resulting dried stigmas, also known as "threads", are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor,Crocus cartwrightianus, originated in Crete or Central Asia;The saffron crocus is native to Southwest Asia and was first cultivated in what is now Greece.
From ancient to modern times thehistory of saffronis full of applications in food, drink, and traditional herbal medicine: from Africa and Asia to Europe and the Americas the brilliant red threads have long been prized in baking, curries, and liquor. It coloured textiles and other items and often helped confer the social standing of political elites and religious adepts. Ancient and medieval peoples believed saffron could be used to treat a wide range of ailments, from stomach upsets to the plague.
Saffron crocus cultivation has long centered on a broad belt of Eurasia bounded by the Mediterranean Sea in the southwest to India and China in the northeast. The major producers of antiquity—Iran, Spain, India, and Greece—continue to dominate the world trade.
The cultivation of saffron in the Americas was begun by members of theSchwenkfelder Churchin Pennsylvania. In recent decades cultivation has spread to New Zealand, Tasmania, and California. Iran has accounted for around 90–93 percent of recent annual world production and thereby dominates the export market on a by-quantity basis.
Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like, and earthy notes; according to another such assessment, it tastes of hay, but only with bitter hints. Because it imparts a luminous yellow-orange hue, it is used worldwide in everything from cheeses, confectioneries, and liquors to baked goods, curries, meat dishes, and soups. In past eras, many dishes called for prohibitively copious amounts—hardly for taste, but to parade their wealth.
In Kashmir, saffron is used inkehvaorkahwa, an aromatic beverage made from saffron, almonds, walnuts, cardamom etc. It is also used in Kashmiri marriage and occasional cuisine namelyWazwan, where chicken is cooked in its heated aromatic solution, and the dish is known askonge kokurin local language.
Because of its high cost saffron was often replaced by or diluted withsafflower(Carthamus tinctorius) orturmeric(Curcuma longa) in cuisine. Both mimic saffron's colour well, but have distinctive flavours. Saffron is used in the confectionery and liquor industries; this is its most common use in Italy.Chartreuse,izarra, andstregaare types of alcoholic beverages that rely on saffron to provide a flourish of colour and flavour. Saffron threads are often crumbled and pre-soaked in water or sherry for several minutes prior to adding them to a dish. This processextractsthe threads' colour and flavour into the liquid phase; powdered saffron does not require this step.The soaking solution is then added to the hot cooking dish, allowing even colour and flavour distribution, which is critical in preparing baked goods or thick sauces.
Threads are a popular condiment for rice in Spain and Iran, India and Pakistan, and other countries. Two examples of suchsaffron riceis thezarzuelafish-seafood stew andpaella valenciana, a piquant rice-meat preparation. It is essential in making the Frenchbouillabaisse, which is a spicy fish stew from Marseilles, and the Italianrisottoalla milanese.
Thesaffron bunhas Swedish and Cornish variants and in Swedish is known aslussekatt(literally "Lucy cat", afterSaint Lucy) orlussebulle. The latter is a rich yeast dough bun that is enhanced with saffron, along withcinnamonornutmegandcurrants. They are typically eaten during Advent, and especially onSaint Lucy's Day. In England, the saffron "revel buns" were traditionally baked for anniversary feasts (revels) or for church dedications. In the West of Cornwall, large saffron "tea treat buns" signify Methodist Sunday School outings and activities.
In traditional dishes ofLa Mancha, Spain, the spice is almost ubiquitous.
Moroccans use saffron in many salty or sweet-and salty dishes. It is a key recipe in thechermoulaherb mixture that flavors many Moroccan dishes. Due to its high price, it is mostly used while cooking for special occasions as well as in some Moroccan high-end recipes like thepastilla. Other Moroccan dishes cooked with saffron include some types oftajines,kefta(meatballs with tomato),mqualli(acitron-chicken dish), andmrouzia(succulent lamb dressed with plums and almonds).
Uzbeks use it in a special rice-based offering known as "weddingplov" (cf.pilaf). Saffron is also essential inchelow kabab, the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best characterised by the eponymousKesari bhath- a semolina based dessert from Karnataka. South Asian cuisines also use saffron inbiryanis, which are spicy rice-vegetable dishes. (An example is thePakkivariety ofHyderabadi biryani.) Saffron spices subcontinental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. Modern technology has added another delicacy to the list: saffron ice cream. Regional milk-based sweets feature it,among themgulab jamun,kulfi,double ka meetha, and "saffronlassi"; the last is a sweet yogurt-based Jodhpuri drink that is culturally symbolic.
Despite its high cost, saffron has been used as a fabric dye, particularly in China and India. It is in the long run anunstablecolouring agent; the imparted vibrant orange-yellow hue quickly fades to a pale and creamy yellow.Even in minute amounts, the saffron stamens yield a luminous yellow-orange; increasing the applied saffron concentration will give fabric of increasingly rich shades of red. Clothing dyed with saffron was traditionally reserved for the noble classes, implying that saffron played a ritualised and status-keying role. It was originally responsible for the vermilion-, ochre-, and saffron-hued robes and mantles worn by Buddhist and Hindu monks. In medieval Ireland and Scotland, well-to-do monks wore a long linen undershirt known as aléine, which was traditionally dyed with saffron.In histology thehematoxylin-phloxine-saffron(HPS) stainandMovat's pentachromestain are used as a tissue stain to make biological structures more visible under a microscope.Saffron stains collagen yellow.
There have been many attempts to replace saffron with a cheaper dye. Saffron's usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is thecarotenoidcrocin; it has been discovered in the less tediously harvested—and hence less costly—gardeniafruit. Research in China is ongoing.
In Europe saffron threads were a key component of an aromatic oil known ascrocinum, which comprised such motley ingredients asalkanet,dragon's blood(for colour), and wine (again for colour).Crocinumwas applied as a perfume to hair. Another preparation involved mixing saffron with wine to produce a viscous yellow spray; it was copiously applied in sudoriferously sunny Roman amphitheatres—as an air freshener.