Saffron is notoriously the world’s most expensive spice, often referred to as the ‘red gold’ of cuisine. With its distinctive colour and unique flavour, it has been used to elevate everything from humble fish soups to Indian curries, and you’ll find it everywhere from street food stalls to the best restaurants in Kensington, London. Here, we provide a comprehensive guide to this exquisite spice, equipping you with everything you need to know about it.
History and origins of saffron
Saffron has been used for cooking for over 3,000 years, and is thought to have played a significant role in ancient civilisations. It’s believed to have originated in the Mediterranean, particularly in regions that are now part of Greece and Iran, and was prized not only for its culinary value but also for its use in medicine, textiles, and religious rituals. Over time, the spice made its way to India, Morocco and beyond through trade and migration. Today, it is most widely produced in Iran, Spain, India and Morocco.
Saffron production
Saffron comes from the stigma of the purple Crocus sativus flower, which blooms in autumn. Harvesting it is a labour-intensive process: each flower yields just three red stigmas, which must be handpicked early in the morning to preserve their quality. To produce just 450g of saffron, it takes some 75,000 flowers – which is why it is such an expensive and sought-after spice. After harvesting, the stigmas are carefully dried to intensify their colour and flavour, readying them for use in the kitchen.
Culinary uses and flavour profile
Saffron is a wonderfully versatile spice, with a subtle, earthy aroma and slightly sweet, hay-like flavour. It’s a key ingredient in European recipes such as paella, risotto and bouillabaisse, as well as in Indian dishes like biryani and kheer. Its characteristic golden colour makes it instantly recognisable, while its flavour adds depth and complexity to a range of dishes.
Health benefits
Saffron is not only valuable for its rarity and flavour, it also has a variety of health benefits. It’s rich in antioxidants such as crocin and safranal, meaning that it may benefit conditions such as asthma and hypertension (high blood pressure). Some studies also suggest it is a mood-booster, helping to alleviate symptoms of depression.
Cooking with saffron
Here are some tips to get the most from saffron when you cook with it:
- Less is more: 8-10 threads of saffron are sufficient for most recipes serving four people.
- Soak to bloom: To maximise flavour and colour, soak saffron threads in warm water, milk, or stock for 10–20 minutes before adding to your dish. This process is known as “blooming” and helps the spice to release its essential oils.
- Avoid hot oil: Adding saffron directly to hot oil can burn the threads and diminish their flavour.
- Pair with sweet and savoury: Saffron can be used in both sweet and savoury dishes, such as custards, cakes, rice dishes and more.
You don’t need to visit the best restaurants in Kensington to enjoy saffron, but if you’d like to sample it in Indian food, head to Little India. As one of the best restaurants in South Kensington, London, we add this unique spice to some of our dishes, showcasing its flavour and colour to perfection. Book a table today or pop in after a day of sightseeing.
