Introducing Saffron

Saffron is spice from the flower of the Crocus Sativus also known as the saffron crocus.From the flowers, it is the stigmas that are taken (that bright red threads in the middle of the flower), so it takes a huge amount of flowers to produce one pound of saffron (each flower producing only 3 threads). 

Saffron crocus

Saffron therefore, is one of the world's priciest foods selling at an estimated US $1,500.00 and up per pound. It is sold by the grams and only a few threads are needed at any one time. When placed in a little hot water, the threads release a yellow colour similar to a curry.

Saffron Threads (Shuttershock)

SAFFRON vs TURMERIC

In Trinidad the term saffron is thrown about loosely for Turmeric which also gives a yellow colour, but saffron provides a very subtle exquisite flavour that in no way similar to turmeric.






Let's look at a desert using saffron.

SAFFRON & ALMOND SPONGY DESERT

INGREDIENTS:

1/4 tsp saffron threads
4 tbsp boiling water
Oil
Knob of butter
4 medium slices white bread
1/2 pint milk
5 tbsp ground almonds
4 oz sugar
2 oz powdered milk
1 tbsp Rose water
5 or 6 pistachios finely chopped



METHOD:

1. Pound the saffron and mix with hot water
2. Heat little oil with butter and fry each slice of bread until golden on both sides
3. Cut slices diagonally
4. Grease a large baking dish and place bread slices (not touching)
5. Heat milk in a saucepan with almonds and sugar.
6. Remove from heat and stir in powdered milk.
7. Add saffron milk and pour over bread
8. Add rose water and pistachios
9. Bake at 350 F for 30 minutes or until milk is absorbed.
10. Cool and place slices on serving dish and refrigerate
11. Serve cold (with fresh cream)

SERVES 4 TO 6


There are a few books on Indian cooking that are as easy to follow as Hamlyn All Colour Indian Cookbook by Zuju Shareef and Tim Luxton. This was my introduction to a study of Indian foods I highly recommend it to anyone wishing to learn about Indian cooking. The recipe in this post taken from this wonderful book.

Hope you enjoy the dish!! (I did!)

Until next time.