Common Name: Saffron

Scientific Name: Crocus sativus

Crocus sativus is sterile and does not occur in the wild.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Saffron (Crocus sativus) is believed to be descended from Crocus cartwrightianus, which was cultivated in Crete or Mesopotamia during the Bronze Age.

Early references to saffron appear in Assyrian botanical records. Minoan frescos at Akrotiri, an ancient village on the volcanic Greek island of Santorini (Thera), depict the gathering of saffron. The crocus flower blooms only 1-2 weeks in the fall, and each stigma must be hand-picked and dried in the fleeting hours before it wilts.

It was prized in Persia (modern-day Iran) as perfume, dye, and medicine, and was used to flavor royal dishes.

Saffron is believed to have arrived in Kashmir, India, between the 2nd century BC and the 1st century AD. Kashmir remains one of the most renowned saffron producers in the world.

With the expansion of the Islamic empire and trade with Moorish Spain, saffron quickly spread throughout Europe. By the Middle Ages, saffron was cultivated in France, Switzerland, and England, most notably in the town of Saffron Walden, which was named after the valuable spice.

During the 14th century, a large shipment of saffron destined for Basel, Switzerland, and estimated to be about £300,000 ($405,644 USD) in today’s currency, was stolen. This led to a 14-week conflict, called the Saffron War, which culminated in the eventual return of the stolen spice.

Interesting Facts: About 75,000-150,000 flowers are needed to produce 1 pound (lb) of saffron.

In Greek myth, Crocus, a mortal, fell in love with the nymph Smilax. However, Smilax did not return his feelings. Overcome with heartbreak, Crocus died, and the gods transformed him into the saffron flower that bears his name.

Uses:

Selection & Storage: High-quality saffron is deep red with slightly lighter, trumpet-like tips and smells strongly of hay. The threads should be dry and brittle, never moist, and release their color slowly (10-15 min) when dropped into cold water. When steeped, saffron imparts a brilliant golden hue, never red or orange.

Fake saffron will release color immediately when soaked in cold water, and the threads will turn pale or white. Avoid saffron that is too pale or orange, and be wary of saffron powder as it can easily be low quality or contain dyes and fillers.

High-quality saffron is often graded using ISO 3632 standards. Look for certified testing and lab results, especially when buying online. Beware, cheap prices. True saffron is expensive!

Taste Rating: ★★☆☆☆

The flavor is warm, slightly bitter, and yeasty.

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