I was so pleased to watch this report on CNN’s Eatocracy blog this morning (watch the video here). In one Afghan province, farmers are bravely turning their backs on opium poppy cultivation, one of the key funding sources for the Taliban. Instead, they have chosen a new path cultivating a legal, rare and precious spice– saffron.
Saffron is the most expensive of all spices, harvested from the stigma of the crocus flower. Originally from W. Asia and Persia, the spice has been cultivated in Southern Europe since antiquity. Saffron has a beautiful orange-red color; when cooked or used as a dye, it produces a vivid yellow hue that is lovely to behold. It is a pungent, bitter spice with a strong odor, and you only need a small amount of it to flavor a dish. In small quantities, it adds an unmistakable and delicious flavor that I absolutely adore. It also has health benefits, and has been used medicinally for centuries. Saffron is full of antioxidants and vitamin B2; it is also being studied as a potential treatment for depression.
It takes 70,000 crocus flowers to create a single pound of saffron. The thread-like spice is worth its weight in gold; the retail price for good quality can be as high as $5,000 per pound. Beware of imitations– grocery stores sell plastic bags of a spice called safflower, or American saffron. The spice looks remarkably similar to saffron, but the flavor is nothing like the real thing. True saffron comes in very small packages with the source labeled, and can cost upwards of $8 for a very small quantity. It’s best to do your homework before purchasing!
I’m very happy that Afghan farmers see a future in this wonderful spice. I adore saffron, though I try not to use it very often because it is so pricey. I’ve linked to a few of my favorite saffron recipes below. Do you like cooking with saffron? Do you avoid it because of the price? Do you think it’s truly worth its weight in gold?
Saffron Recipes to Try
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Debbie Alpert says
Hi, I’m curious about the Spanish Saffron typically sold at Trader Joes. Is this of good enough quality for the Vegetarian Soup recipe? And, is a “pinch” less that what is in those tiny packages? Thanks!
Ashley at ToriAvey.com says
Hi Debbie, Tori’s assistant Ashley here. We have not tried that particular brand of saffron, though I know other readers have mentioned having good luck with it.
Michelle says
I have not cooked with saffron but I am always looking for simple ways to dress up rice and couscous… I will have to try this.
I also agree that it is important that Afghanistan farmers have another source of income besides opium poppy.
Thanks for the information and recipe.
Beth @ Aunt B's Kitchen says
Thank you for this interesting post. Saffron cultivation in those areas certainly seems a change for the good!
I love the flavour and colour of saffron but can rarely afford to use it. Nice to have some recipes on hand, though, for when I do.