Secret ingredient: SaffronROWAN BISHOP
Last updated 05:00 09/10/2012
Sixties singer Donovan was 'just mad about saffron' - but could you identify it in a spice line-up? Here's the inside word.
WHAT IS SAFFRON?Saffron threads are the dried stigma (female parts) of the autumn crocus flower. There are only three stigma per flower, and these have to be picked by hand, which explains why this spice is said to be more expensive than gold. Apparently 500g of dry saffron requires 60,000-85,000 flowers, but fortunately a very small amount goes a long way, as the flavour, aroma and colour imparted are intense.
Quality saffron threads are a bright crimson/red, with no yellow streaks. Because of this unusual taste and the vibrant orange-yellow colouring it adds to foods, saffron is widely used in Arab, Central Asian, European, Indian, Iranian and Moroccan cuisines (the major supplier, globally, is Iran).
WHAT DOES IT TASTE LIKE?The taste defies description and there is no substitute for it. Musk and honey comes somewhere near, although that description doesn't do it justice. Suffice to say that it adds a complexity of flavour and aroma to dishes such as paella, Indian rice dishes, Moroccan couscous and tagines. When you cook with saffron, your kitchen is filled with sunshine.
WHERE CAN I FIND IT?Any Mediterranean supply store or, better still, look on the internet for quality local product grown in Central Otago.
WHAT CAN I USE INSTEAD?Turmeric gives a similar colour, but is completely different in every other respect. There really is no substitute for it.
http://www.stuff.co.nz/life-style/food- ... nt-Saffron