Also: “royal spice”, safflower, spiced saffron, soup yellow
Closely related to the crocus from the lily family. In spring, a leaf sheath emerges from the subterranean onion bulb, from which 8-10 filamentous, thin, long leaves and light purple flowers sprout. Typical light purple crocus flower: in the center a bright red three-legged stigma.
In the case of saffron, only the three-part orange stigmas serve as a spice and color
1: 100,000 colors saffron water intensely yellow (mixed colors of carotene compounds and sugar). Closely related to the crocus from the lily family. It takes a lot of time - the most expensive spice in the world: the red stigmas are manually harvested from the open flowers by pinching them during the flowering period. This and the low yield (150.00-200.000 scars make 1kg) make it the most expensive spice.
Recovered plant part:
For 150,000 of the purple flowers, scars have to be plucked out and dried on sieves over a wood fire in order to obtain 1kg of the best quality "elegant saffron"
October to November
Dried whole as saffron threads packed in sachets
"Elegant saffron" à best quality (greasy when touched)
“Natural saffron” à cheaper, may contain up to 10% stylus parts in addition to scars
Dried and ground
Safranal à fragrance (main component of the essential oil), crocine,
Yellow, water-soluble colorants (carotenoids), fatty oil, bitter substances
Taste and smell:
Spicy, aromatic, somewhat hot, slightly bitter-sweet
Strong aromatic odor
Cooking and kitchen use with typical dishes
Saffron is used by the tip of a knife. It dissolves in hot liquid and turns an intense yellow.
Soup: Bouillabaisse (French fish soup), mussel cream soup
Meat dishes: roast lamb, ragout, poultry ragout
Fish dishes: salmon cubes with ribbon noodles and saffron sauce, steamed and poached sea fish dishes, fish ragout
Shellfish and crustaceans: ragouts
Vegetable side dish: ratatouille
Starch side dish: Milanese rice, saffron rice, risotto, paella: Spanish paella, pasta
Salads: fish and poultry salad
Rice dishes: Spanish paella, Italian risotto alla Milanese, oriental pilaf
Sweets: rice pudding, semolina porridge, milk pudding, ice cream
Miscellaneous: Coloring of cheese, white bread, rolls (saffron rolls and cakes, Sabbath bread Challah), baked goods: yeast pastries, sponge cakes, biscuits, liqueur production
Use within dietetics:
Appetizing and digestive
We know the line from the children's song "Backe bake Kuchen": "Saffron makes the cake gel."
Saffron turns the cake yellow.
Gel is pliable and smooth.
The cake batter becomes looser, smoother, smoother.