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Wednesday, November 29, 2017

Holiday Cooking – Saffron


Thanksgiving is behind us, and a wonderful memory of family gatherings; delicious dinners and pie; and time off to sleep in, enjoy a fall outing, and do a little online shopping. Christmas is comfortably ahead of us, with plenty of time to shop, assemble Christmas boxes, and dream about all the good things to cook and eat. As in past years, we're turning to Jan-Öjvind Swahn and The Lore of Spices to learn about the plants that season our holiday meals.

This year I'm delving into spices from other cuisines that have worked their way into our holiday meals. The first one is saffron, used to flavor Spanish dishes, such as paella, southern French bouillabaisse, risotto, and couscous. Crocus sativus is in the Crocus genus of the Iridaceae family. The stamen and filament are the flavoring agents, and are harvested by hand (explaining its very high price).

Botanical illustration of Crocus sativus
(published before 1923 and public domain in the United States)

According to Swahn, the origin of saffron crocus is unknown, but it was most likely on the steppes between the Aegean Sea and Turkey (it is no longer found in the wild, only in cultivation). A Chinese medical book from 2600 BC contains the oldest reference to saffron for its ability to give strength and stamina in love. An Egyptian medical text from 1500 BC refers to crocus growing in the palace gardens at Luxor. Writings found in Mesopotamia refer to saffron as a cooking ingredient. Saffron has also been used to dye fabric, freshen the air, and combat alcohol poisoning.

Crocus is a corm with a tunic of parallel fibers attached at the crown. Leaves grow as multiple spathes around the base. Flowers are large and fragrant perianth segments in various colors, spreading 1.5 to 2 inches long, and typically blooming in autumn. Anthers are white, and styles are yellow to bright red, drooping over the anthers and perianth segments. The dried stigmas of C. sativus are harvested by hand during a two-week period, and dried for use.

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