Since antiquity, the Saffron flower has been renowned for its dying attributes and pharmaceutical qualities. In Ancient Greece it was used for mural painting; a very characteristic example is the yellow color found on murals in Santorini. The very roots of its name – saffron – can be traced back to the Arabic word saffron which means – yellow!
A precious spice is made from the stamen of the Saffron flower. It is cultivated in only a few places around the world, among them, Kozani in Greece. Actually, Greek saffron is considered to be of the best quality compared to the saffron produced in Iran or Spain (the other two countries with considerable saffron production).
For a kilo of saffron 150.000 to 200.000 flowers are required; from these the stamen must be collected, dried, sorted according to their quality and packed. Packaging is always small, 14gr since the spice has extremely intense colour and aroma. To flavour four portions with high quality saffron, ¼ of a gram is sufficient!
The only way to “handle” it appropriately is to soak a small quantity (1020 stamen) in 34 spoonfuls of lukewarm water, for a short time, so that it releases its color, aroma and natural flavor. Take care not use hot water or oil because these will act as insulators and will not allow the saffron to release it color and flavor. A neutral base is required to highlight the qualities of saffron and hence it goes well with rice, potatoes, pasta, white meat and fish; it may be combined with almost all other spices but care is required with the dosage. On the market it is available in shreds or as a powder and it can be found packed in larger amounts for professional needs. In Greece it is found in many local cuisines: in tsipouro (a strong spirit), in biscuits, sauces and fish soups. In Spain it is added to paellas, in Italy to risotto Milanese, which is rice with saffron and in France to the bouillabaisse (fish soup)!
From the book Aromatiki Kouzina
by Vaggelis Driskas
Patakis publications
