what are the many uses for Saffron?

Answer 1

Saffron, botanical name crocus sativus, is the most expensive spice in the world. Derived from the dried stigmas of the purple saffron crocus, it takes anything from 70,000 to 250,000 flowers to make one pound of saffron. Moreover, the flowers have to be individually hand-picked in the autumn when fully open. Fortunately, only a little needs to be added to a dish to lend it colour and aroma; too much makes the food bitter and as the quotation from Culpeper (below) suggests, large quantities of it can be toxic


Records detailing the use of saffron go back to ancient Egypt and Rome where it was used as a dye, in perfumes, and as a drug, as well as for culinary purposes. It reached China in the 7th century and spread through Europe in the Middle Ages. The town of Saffron Walden, where it was once grown commercially, takes its name from the plant. Now, however, most saffron is imported from Iran (southern Khorason) and Spain which are recognised as producing the best quality, but it can also be found in Egypt, Kashmir, Morocco and Turkey.
Saffron Threads vs. Powdered Saffron
Saffron has an aroma and flavor which cannot be duplicated, and a chemical make-up which, when understood, helps the chef or home cook to know how to best release that flavor and aroma in cooking and baking. Saffron is sold in two forms, powder and threads, and each behave very differently in the kitchen.
In order to understand commercial saffron, it is important to understand the make-up of the saffron plant. More importantly, it is the easiest way for you, as a consumer, to be sure you are buying good saffron. Commercial saffron comes from the bright red stigmas of the saffron crocus (Crocus sativus) which flowers in the Fall in many different countries, including Greece, India, Iran and Spain. The Crocus sativus stigmas are the female part of the flower. In a good year, each saffron crocus plant might produce several flowers. Each flower contains three stigmas, which are the only part of the saffron crocus that when dried (cured) properly, become commercial saffron. Each red stigma is like a little capsule that encloses the complex chemicals that make up saffron's aroma, flavor, and yellow dye. In order to release these chemicals, you must steep the threads. Powdered saffron is more efficient because it does not need to be steeped.
Here is a link for recipes and such: http://www.saffron-spice.com/

Answer 2

you can add to many recipes for a really nice nutty flavor and gives rice a nice yellow color, cheese bread is another recipe it tastes good

Answer 3

it can make yellow rice out of white rice