What does a saffron look like?

Question

I want to make paella but i don't know what a saffron looks like. Can somebody help me?

Answer 1

I make it all the time, it is expensive (relatively) and sold in very small plastic boxes usually (in the spice section) and it looks like little reddish strings... don't put too much in your paella, it's pretty strong

Answer 2

About Saffron


he most precious and most expensive spice in the world: Saffron.
The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, "Crocus Sativus Linneaus". Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world?s most precious spice.
But, because of saffron's strong coloring power and intense flavor, it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma.

rocus Sativus Linneaus contains crocin, the source of its strong coloring property, bitter-crocin, which offers the distinctive aroma and taste and essential oils which are responsible for its therapeutic properties.
Saffron is available both in filaments and powder, though the long, deep red filaments are usually preferable to the powder as the latter can be easily adulterated.
Today, the greatest saffron producing countries are Greece, Spain, Turkey, Iran, India, and Morocco.
The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France.
Saffron (IPA: [ˈsæfɹən] / [ˈsæfɹɔn]) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight,[1][2] is native to Southwest Asia.[2][3] It was first cultivated in the vicinity of Greece.[4]

Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal.[5][6] It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán.[7] Safranum comes from the Arabic word aṣfar (أَصْفَر), which means "yellow," via the paronymous zaʻfarān (زَعْفَرَان), the name of the spice in Arabic.

Answer 3

Saffron is a spice. Pound for pound it is the most expensive spice you can buy..It's from a flower. You can get it in the spice isle or at a Cost Plus Store. It usually looks like golden orange threads, but you might find it in powder form too. Small amounts shouldn't be so expensive that you can't use it.

Answer 4

Saffron is the pistel of a flower.

It looks like strings. But it gives off a yellowish color when added to rice. It is the most expensive spice on earth and is worth as much as gold. And it is delicious... A little goes a long way.

Answer 5

Because tins of saffron bought it from a reputable source generally tend to have saffron inside them. This is an observed fact. Nothing about any god is an observed fact.

Answer 6

saffron is the pedestal from a flower that grows in Spain( i think) it look like a pieace of gold thread. it is also very expensive, it cost almost thirty dollars for a bottle here. you only get about ten strands for a bottle.my family fixes yellow saffron rice, we been making it for generations. wal-mart sells a brand called mahatma saffron yellow rice. if you are only going to use it to make one dish it's not really economical.

Answer 7

Saffron looks like thread in its natural state. It is dark orange in color. Saffron is the filament in a crocus flower. It is the most expensive spice you can purchase. I think you can purchase it in a powder form too, but I don't reccommend it.

Answer 8

saffron is a red coloured spice usually found in middle eastern bazaars or spice stores. They're usually packed in small amounts and are a bit pricy.

Answer 9

yellowish orange threads. saffron is the stamens of a special kind of crocus, so each plant only makes about 5 of these little threads per season, thats why the real stuff is so expensive.

Answer 10

Description
Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron.

Uses
Saffron is mainly used as a colorant and flavoring for cheeses, pastry, rice, and seafood dishes. Saffron is used in spice blends for paella, curry, kheer, and bouillabaisse.

Origins
Saffron is native to the Mediterranean and is grown in Spain, France, Portugal, India, and Italy. Spain is considered the premium source of Saffron. Its flavor is distinctive and agreeable in character.

Folklore
Saffron, the most expensive spice in the world, is native to the Mediterranean area and most imported saffron comes from Spain. The ancient Assyrians used saffron for medicinal purposes. The Greeks and Romans used it to perfume their luxurious baths. The bright orange-yellow color also made saffron useful as a dye.

See recipes with Saffron.

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Saffron


Color

Rich yellow

Flavor & Aroma

Strong perfume and bitter honey-like taste

Sensory Profile

Saffron has a strong perfume and a bitter, honey-like taste. The taste is pleasantly spicy and bitter and the odor is tenacious.


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Paella Recipe:

Paella is a classic Spanish dish combining seafood, chicken, sausage, and rice. Saffron, which imparts a wonderful earthy flavor and beautiful golden yellow color, is the key to flavoring this delectable recipe. Serve at an elegant dinner party or a very special family gathering.

Prep Time: 35 minutes
Cook Time: 45 minutes
Makes 12 (2 cup) servings



Ingredients:
1/4 cup extra virgin olive oil
8 chicken thighs, bone-in, skin on
2 Vidalia onions, chopped
4 garlic cloves, chopped
3 chorizo sausages, cut into 1/2-inch slices
1 red bell pepper, chopped
1 1/2 cups basmati rice
4 cups chicken stock or broth
1/2 cup dry white wine
1/2 teaspoon McCormick® Gourmet Collection® Saffron, crumbled
1 1/2 pounds large shrimp*, peeled and deveined
1 pound mussels, fresh, rinsed
1/2 cup peas, fresh or frozen


Directions:
1. Heat oil in a heavy 8-quart pan over medium heat. Add chicken; brown about 3 minutes per side. Remove chicken from pan and set aside.
2. Add onions, garlic, sausages, and red pepper; sauté until onions begin to brown. Add rice; sauté until rice begins to look translucent and has a slightly nutty aroma. Add chicken stock, wine, and saffron. Bring to a boil; stir and reduce heat to a simmer.

3. Place chicken on top of rice. Cover and cook 25 minutes or until rice has absorbed most of the liquid and chicken is cooked through. If rice needs more cooking time and liquid is completely absorbed, simply add more chicken stock and simmer a little longer.

4. Add shrimp, mussels, and peas. Cover and cook over low heat 10 minutes or until mussels have opened and shrimp turn pink and are cooked through. Season with salt and pepper to taste. Stir before serving.

Trap-caught or farmed U.S. shrimp is a smart choice.
Farmed mussels are a smart choice.

Tip: Serve in wide shallow soup bowls and garnish right before serving with fresh chopped parsley and juice from one lemon wedge.




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