Saffron
Saffron is a spice extracted from the light purple saffron crocus. Saffron is also called "red gold" or the "king of all spices." The spice adds color, aroma, and a distinctive flavor to dishes. Its origins lie in the Middle East and the Mediterranean. Iran is the largest producer of saffron, accounting for over 94% of the world's total production. The remaining 6% comes primarily from Turkey, Greece, Morocco, and Spain. In Iran, saffron is produced in Ghayen, also known as the saffron capital. A supplier there has been in operation for 150 years. To ensure traceability and quality, Verstegen's saffron is also sourced from here.
What is saffron?
The red stigmas of the saffron crocus produce the spice saffron. The saffron crocus grows best in climates where it's hot during the day and the temperature drops to around freezing at night. The climate in Iran is a perfect example of this, which is why Iranian saffron is considered the highest quality and most widely available. Each crocus produces only three stigmas, making cultivation and harvesting very labor-intensive. Approximately 150,000 crocuses are needed to produce 1 kg of saffron! This is also why saffron is more expensive than other herbs and spices.
The use of saffron in the kitchen
Besides its beautiful color, saffron also imparts a distinctive flavor and pleasant aroma to dishes. Its aroma is reminiscent of honey. Saffron is used in sauces, rice and fish dishes, bread dough, and desserts, among other things. In Europe, saffron is widely used in Spain, where it's an essential ingredient in the traditional paella. Saffron is also used in Italy for risotto and in Belgium for rice pudding.
