Often called Spain’s “red gold,” saffron (azafrán) is one of the country’s most treasured ingredients.
It pops up in all sorts of Spanish dishes, lending its colour and flavour to everything from paella to stews. Plenty of places around the world grow it nowadays, but Spanish saffron still ranks among the best.
So what is it, really? At its simplest, saffron comes from the dried threads (or stigmas) of a little purple crocus flower, pretty to look at, but a bit of a diva to harvest. The red strands give off a faintly floral, sweet smell and bring a warm, golden colour to whatever’s cooking.
No one knows exactly where saffron first appeared, but it likely began life in ancient Persia or somewhere in Asia Minor. It’s been name-dropped in everything from The Iliad to ancient Roman cookbooks. But it didn’t hit Spain until the 10th century, brought over by the Moors, like many other staples of the Spanish kitchen.
Originally called za’faran in Arabic, it slowly worked its way into Iberian cuisine, and eventually popped up across Europe too. You’ll also find it in bouillabaisse in the south of France or in Italy’s creamy risotto alla milanese.
Besides jazzing up your dinner, saffron has a long and varied past. People have used it as a dye, perfume, and even medicine. Some say it helps with digestion, stomach aches, and lowering cholesterol.
These days, Iran leads the saffron pack globally, followed by India, Spain, Afghanistan, and Morocco.
Saffron is scarily expensive because it takes a ridiculous amount of effort to make. Each flower gives you just three little threads, and they all have to be picked by hand. That’s thousands of flowers for a single gram.
If you spot a “bargain” batch of saffron for less than 10 euros a gram, walk away. Real saffron costs more, and for good reason. A lot of the cheap stuff out there is fake or bulked out with other things. So if you are after the real deal, prepare to part with a bit of cash.
