Saffron for a Touch of Richness
Saffron is one of the world’s most prized spices, cherished for its vivid colour, honeyed aroma, and complex, delicate flavour. Harvested by hand from the crocus flower, it brings luxury and depth to both savoury and sweet dishes.
Table of content
Why is saffron so expensive?
How much saffron should I use?
Should saffron be soaked before using?
How do I know if saffron is real?
Can saffron go bad?
Saffron
Crocus Sativus
What is Saffron?
Saffron comes from the dried stigmas of the Crocus sativus flower, each bloom producing only three delicate threads. This labour-intensive harvest is what makes saffron the most expensive spice in the world.
Used for thousands of years across Mediterranean, Middle Eastern, Indian, and Persian cuisines, saffron adds golden colour, floral warmth, and a subtle earthy sweetness to rice dishes, stews, desserts, and drinks.
Its aroma is often described as slightly honey-like, with notes of hay, dried flowers, and a faint metallic brightness. A small pinch goes a long way, and saffron is often steeped in warm water or milk to release its full colour and fragrance before use.
Facts about Saffron
Flavour & Taste
Saffron tastes floral, honeyed, gently earthy, and softly sweet, with warm aromatic depth and a bright golden note.
Where Does Saffron Come From?
Saffron requires specific conditions: dry climates, cool winters, and well-drained soil. Key producing regions include Iran (largest global producer), Spain (notably La Mancha), India (Kashmir), Greece, Afghanistan, Morocco. These regions are known for high-quality saffron with strong aroma and vibrant colour.
Popular Varieties of Saffron
Saffron is commonly differentiated by origin and grading:
Persian (Iranian) saffron – deep red stigmas, strong aroma, high colouring strength.
Spanish saffron (La Mancha) – renowned for consistent quality and balanced flavour.
Kashmiri saffron (Mongra) – thicker threads, deep colour, intensely aromatic.
Greek saffron (Kozani) – PDO-protected, floral, mild, very pure.
Grading terms may include Negin, Sargol, Pushal, or Coupe, depending on country of origin.
FAQ
Why is saffron so expensive?
Each flower provides only three stigmas, and all harvesting is done by hand, making production extremely labour-intensive.
How much saffron should I use?
A pinch (about 10–15 threads) is enough for most dishes; too much can make food bitter.
Should saffron be soaked before using?
Yes. Steeping threads in warm water, milk, or broth releases colour and aroma more effectively.
How do I know if saffron is real?
Real saffron threads taper at one end, have a deep red colour with orange tips, and dye liquid slowly—not instantly.
Can saffron go bad?
It loses potency over time. Store in an airtight container, away from light and heat, and use within 1–2 years.
Recipe Idea
Saffron Milk Infusion
Steep a pinch of saffron threads in 2 tablespoons warm milk for 10 minutes.
Add it to rice, desserts, or sauces for a rich golden colour and floral warmth.