Saffron

A football field full of saffron crocus flowers is needed to produce one pound of saffron.  A person can now better understand how saffron is worth its weight in gold. The flower has become very sensitive to its growing conditions and the increased demand for saffron has rendered this spice one of the rarest, most sought-after and expensive spices in the world.

To produce that one pound of saffron the minute stigmas of between 50,000 to 70,000 flowers are required. Now consider that the flower only blooms within a 40 hours period; the intense labor required to harvest the stigmas means thousands of farmers work in relays, day and night during the blooming season.

Once dried, saffron is used as a flavor in Mediterranean dishes and a fabric-coloring agent. It has also been used medicinally for thousands of years by ancient civilizations.

Indian, Arab, Iranian, Central Asian, European and Moroccan dishes are often spiced with saffron. Because of its bitter, hay-like quality, the flower is common in cheeses, curries, liquors, meat dishes and soups. In India and Spain, it’s also a popular condiment for rice. My first experience tasting saffron came from the  famous Spanish dish paella which relies heavily on saffron. I can’t tell you what was best, the mere fact that we where in Spain, or the taste of saffron in the paella but I would not order the dish anywhere else. Well,  perhaps in Portugal, we’ll be going there in 2011 so I’ll give you an update after I’ve tasted saffron use in Portugal.

The medicinal use of the flower is also highly-celebrated in many cultures. During medieval times, Europeans used saffron to treat respiratory infections like asthma, smallpox and common colds. Ancient Egyptians, used it as an aphrodisiac and tonic to battle dysentery. Currently, saffron is used as an anti-carcinogenic, or cancer-suppressing, agent plus it is used widely as an antioxidant- an anti-aging agent known to protect cellular integrity.

The dye is still very popular for its vibrant-orange quality, adding more stamens  will produce a brilliant shade of red. Because of the high cost and arduous method of cultivation, saffron-dyed clothing is a luxury, often reserved for royalty.  The vermillion and ochre hues of robes worn by Hindu and Buddhist monks are produced by saffron dye.

Golden Saffron Cake Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 1 Tablespoon butter, softened
• 2/3 cup milk, divided use
• 1 teaspoon saffron threads
• 1-1/3 cups cake flour
• 1-3/4 cups sugar, divided use
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large whole egg
• 2 Tablespoons rose water
• 1-1/2 teaspoons vanilla, divided use
• 3/4 cup water
• 1 Tablespoon chopped pistachio nuts

Place saffron threads and 2 tablespoons of the milk in a small saucepan. Bring to a simmer while stirring, then remove from heat and let cool.

In a large bowl, whisk together cake flour, 1 cup of the sugar, baking powder, and baking soda. Set aside.

In a smaller bowl, combine saffron/milk mixture, remaining milk, egg, rose water, and 1 teaspoon of the vanilla Pour this wet mixture into the flour mixture and stir with a fork, mixing only until combined.

Immediately pour into prepared cake pan and bake about 15 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 5 minutes.

Meanwhile, stir water and remaining 3/4 cup sugar in a small saucepan and bring to a simmer. Let simmer for 5 minutes, then stir in remaining 1/2 teaspoon vanilla.

Poke holes evenly in the cake with a wooden skewer. Spoon the vanilla syrup over the top of the cake and sprinkle with chopped  pistachios. Let cool to room temperature.

To serve, cut the Golden Saffron Cake into diamond shapes, as you would for baklava.

Yield: 10 servings