Cloaked in majestic carmine red, Saffron by its presence shows why it is the world’s most expensive spice. The stigma of the Crocus sativus, Saffron embraces many qualities. The aroma is warm and elegant, blossoms with notes of sweet nectar floating on top. Its taste is honeyed, earthy and musky, and it ends with a final note of bittersweet flowers. Saffron has .5% to 1% essential oil, accounting for the rich flavor and fragrance. Carotenoid pigments are responsible for Saffron’s color, mostly the bright orange yellow, water-soluble pigment crocin.

The Saffron crocus blooms in the fall, producing three stigmas of saffron (also called filaments or threads), and these stigmas are attached to a white style, which, when dried, turns a pale yellow. Harvesting season for Saffron runs from the end of October to the beginning of November, and the harvest itself is a dainty and demanding task. The Saffron crocus blooms at dawn and once opened, should be picked the same day, and the earlier, the better. Once the flower opens it withers quickly and the stigmas lose their optimum aroma and color. Experienced saffron farms typically harvest the flowers between dawn and 10 a.m. With only 3 stigmas per saffron flower it takes over 4,600 flowers—14,000 stigmas—to produce just one ounce of top-grade saffron.

Tips From Our Kitchen

Look for Saffron threads that do not have the dried yellow style attached. The style provides no aroma, color, or culinary value, so you’d end up paying for 30%-50% dead weight. A good rule of thumb is to use about three strands a person. There are approximately 463 threads (3/8" to ½" in length) per gram of saffron so 1 gram would yield approximately 150 servings. Saffron should be used sparingly and when used in larger amounts tends to make dishes bitter. It’s beautifully showcased in flan and in rice dishes, like risotto or Indian biryani. It’s classic when paired with fish, so add some to bouillabaisse, or stick with the classics and make a rich paella.

Our Saffron is a product of Spain.

This product is certified kosher.

Hungry for more information?

Exotic Spices
Holiday Spice Guide
Deeper Into the Mediterranean Diet
Saffron's Secret History, From Production in Iran to Cleopatra