Herbs and Spices: Saffron

Natural History and Cultivation

Saffron, with the scientific name of Crocis sativus, comes from the dried, powdered flower pistils of the Saffron Crocus which is a native of Europe and the East. Its cultivation in the East goes far back into antiquity and at one time it was used and cultivated quite extensively in England, particularly in Essex, hence the name Saffron Walden. It is not a convenient garden crop because 60,000 flower stigmas are said to be needed to produce 1 lb of saffron.

Character

According to Bacon, "the English are rendered sprightly by a liberal use of saffron in sweetmeats and broths." Its taste is slightly bitter and its fragrance, and although sweet, reminds some people of iodine. It is insidious rather than powerful, a mild aromatic and something of an acquired taste.

It was used medically to deaden pain, to produce sweat in fevers, as a laxative, and a tonic. It is also settling to the stomach. Its color makes it an obvious choice for treating jaundice and an infusion of the flowers was also used for rheumatism and measles. Malays prescribe it for people possessed by demons or evil spirits.

In the Middle Ages saffron was so important commercially that adulteration of it was punishable by death by burning or burial alive. Its reputation has always been high throughout most of the world and the yellow dye derived from it was the traditional wear of the gods, heroes, nymphs and, in parts of the East, monks.

How to Use It

In England saffron is no longer in everyday use except perhaps in Cornwall where it is still popular for cakes and buns. A teaspoonful of saffron, boiled with rice, makes it fragrant and colorful. It can also be used for clear soups and is an essential ingredient of the famous Mediterranean fish soup, bouillabaisse. It is much used in Spanish and Turkish cooking and can be added to curries. You can try it in risotto dishes and add it to recipes for plain cakes, buns or steamed puddings.

How to Buy It

Saffron should be a rich, golden yellow and is usually sold in powdered format supermarkets. 2-4 oz. is quite adequate for household purposes.

It was used medically to deaden pain, to produce sweat in fevers, and as a laxative. It is also settling to the stomach. Its color makes it a good choice for treating jaundice and an infusion of the flowers was also used for rheumatism and measles.