Healthy Food Database
Saffron threads are the stigmas from a lilac-coloured autumn-flowering crocus. They are a deep red colour. Saffron with yellow attached contains the stile (connecting the stigma to the base of the flower) which has less flavour and aroma. Saffron grows in harsh conditions in Iran, Spain, Kashmir and the Mediterranean.
Category: Spice
In Season:
all year
To Buy:
Buy saffron with caution - it is the most adulterated spice in the world! Make sure you can identify the slight trumpet-shape of each stigma. Large pieces of "saffron" are actually safflower petals, which have some colouring ability but are not true saffron.
To Store:
Store saffron in an airtight container away from heat and light.
Tips & Tricks:
Infuse saffron strands for up to an hour in warm water to extract the best colour, then add water and strands to your cooking. For ground saffron, lightly toast saffron in a dry pan until it is crisp to make grinding easier.
Cooking Tips:
Nutrition per 1 Unit:
Amines:
No information available
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
