Saffron comes from an exceptionally special flower and features a brilliant golden hue and distinct aroma. The flower in question is Crocus sativus, commonly called the saffron crocus. This delicate purple bloom holds the secret to saffron’s luxurious appeal.
Which Flower Does Saffron Come From?
The spice saffron comes from the Crocus sativus flower. This flower blooms for just a few weeks in autumn.
Each flower has three red stigmas. These stigmas are the saffron strands we collect. However, people use only the stigmas for saffron; they do not include the yellow stamens as part of the spice.
Saffron Is Obtained from the Crocus Sativus Flower
Farmers meticulously handpick the saffron strands, making the harvesting process incredibly labour-intensive. The yellow stamens remain in the flower, but the crimson stigmas—when dried—become the saffron we use in our kitchens. The high amount of manual labour and the plant’s short blooming season explain why saffron is one of the most expensive spices.
How Is Saffron Made?
Once the Crocus sativus flowers are carefully harvested, the saffron is obtained by separating the red stigmas. They then dry these to lock in the vibrant colour and aromatic flavour of the spice. You must handle the drying process delicately to preserve saffron’s premium quality.
Collecting saffron is a special craft. It requires careful handling of the stigmas to avoid damage. Each bloom offers just three stigmas, which means that thousands of blooms are necessary to produce a modest amount of saffron.
Saffron Taste: What Does Saffron Taste Like?
People often describe saffron’s taste as earthy, floral, and slightly sweet. It imparts a deep, warm flavour to any dish without being overwhelming.
Saffron is not spicy, but it has a slight bitterness. This bitterness balances its sweetness. It makes saffron a versatile ingredient for both savoury and sweet dishes.
The Confusion Between Saffron and Jafran Fruit
A common misconception is the association of saffron with the jafran fruit. However, saffron is not derived from any fruit. Instead, it is the stigmas of the Crocus sativus flower that yield saffron, with no relation to any fruit.
Is Saffron Spicy?
Saffron is not spicy in the traditional sense. It adds a unique complexity to dishes, but without the heat that is typical of spices like chili or pepper. Saffron has a rich flavour with floral and earthy notes. This makes it an important ingredient in dishes like paella, biryani, and saffron desserts.
The Unique Characteristics of Saffron Strands
Saffron strands are distinct for their deep red colour, which comes from the flower’s crimson stigmas. These strands, once dried, become the saffron spice that adds rich flavour and vibrant yellow colour to a wide range of dishes. People also know this luxurious spice as “red gold” because of its rarity and value.
Why Are Yellow Stamens Not Used?
The yellow stamens of the Crocus sativus flower are part of the bloom. However, they do not have the important flavour and aroma found in the red stigmas. Farmers harvest only the saffron strands, called stigmas, to make the spice. People do not mostly use yellow stamens.
Explore More About Saffron
Saffron’s story is deeply rooted in tradition, culinary arts, and careful craftsmanship. To learn more about saffron, here is some additional information that may be helpful:
- Kesar Flower Name: Learn more about the botanical name of saffron and its cultural significance in various regions.
- Kumkum Puvvu in English: Discover how the saffron flower is referred to in different languages, particularly in India.
- Organic Kesar: Explore the benefits and process of cultivating organic saffron for health-conscious consumers.
- Red Gold Spice: Why is saffron called the “red gold spice”? Find out the economic and cultural value behind this luxurious spice.