What Is Saffron?
Saffron is the dried red stigmas of the saffron crocus (Crocus sativus), a fall-blooming flower that produces just three stigmas each. Because they are picked by hand and it takes roughly 150,000 flowers to make a kilogram, saffron is the most expensive spice by weight. A few threads give food a golden color, a floral, honey-like aroma and a slightly bitter flavor.
Where saffron comes from
Saffron is grown in Iran, which produces most of the world's supply, and in Spain, India's Kashmir region, Afghanistan, Greece, Morocco and Italy. Kashmiri and Spanish saffron are both well known in specialty markets.
How to tell good saffron
- Whole threads rather than powder, which is easier to adulterate
- Deep red threads; some yellow style at the base is common in lower grades
- A strong floral, hay-like aroma
- Water test: real saffron slowly releases golden-yellow color, not instant red
An international standard, ISO 3632, grades saffron in categories by color strength, aroma and flavor.
How to cook with saffron
- Crumble a pinch of threads and steep in a few tablespoons of warm water, stock or milk for 10 to 20 minutes, then add with the liquid
- Use in paella, risotto alla milanese, biryani, bouillabaisse, and desserts like kheer or saffron buns
- A little goes a long way; too much tastes bitter or medicinal
Storage
Keep saffron in an airtight container away from light and heat. Whole threads keep their aroma longest.
How to choose
- Buy threads, not powder.
- Buy small amounts you will use within a year or two.
- Look for origin and grade information from the seller.
- Saffron blends, like saffron salt or saffron risotto, are an easy way in.
Saffron at Madeline's
Notes come from each listing.
USDA Certified Organic saffron from Kashmir, India, 1 g. Pure Indian Foods.
Spanish saffron threads. Country Life Natural Foods.
Carnaroli rice with porcini and real saffron, from Piemonte. Oliveri.
Sea salt with saffron, a finishing salt. Old Town Spice Shop.
Raw honey with saffron, habanero and vinegar. Joey's Hot Sauce.
Shop more: Seasonings & Spices, Imported From Italy. Or browse every curated page on Shop by Meal, Occasion, Diet & Origin.
Frequently asked questions
- What is saffron made from?
- The dried red stigmas of the saffron crocus flower, Crocus sativus. Each flower has three.
- Why is saffron so expensive?
- It is hand-harvested, and it takes roughly 150,000 flowers to make one kilogram.
- How much saffron should I use?
- A pinch of threads is enough for most dishes serving four. Too much can taste bitter.
- Should saffron be soaked?
- Yes. Steep crumbled threads in a little warm liquid for 10 to 20 minutes to release color and flavor.
- How can I tell if saffron is real?
- Real threads release golden color slowly in water and smell floral and hay-like. Buy whole threads from a trusted seller.