Saffron, the world’s most expensive spice, has a flavor like no other. Since it comes from a flower, you’d expect it to taste, well, floral. But it’s so much more than that! The best saffron has over 25 organic compounds that give it its unique sensory characteristics. That’s why it’s such a prized ingredient in cuisines all over the world, from India to Italy. There’s simply no substitute.
Where does saffron come from?
All saffron comes from the stigmas of the Crocus sativus plant. These bright red, thread-like structures are hand-plucked from each flower before being dried and packaged. Each super potent thread packs a ton of flavor. That’s why you only need a pinch to imbue an entire dish with the unique aroma.
Since the plant is sexually sterile, it can only reproduce by dividing the root clusters known as “corms”. Variety doesn’t play a role here. That means growing conditions and human know-how make all the difference when it comes to quality.
Italian DOP Saffron from L’Aquila is particularly renowned for its strong flavor and vivid hue. Growing in the Navelli Valley, the crocus flowers thrive in the area’s microclimate characterized by rich, permeable soils, mild summers, and rainy springs.
How do you activate the aromas?
This precious spice comes in two forms: either whole or powdered. The main aroma-yielding compound is a substance called safranal. You can activate it by soaking the whole threads in a small amount of water before adding the golden liquid to whatever you’re cooking. On the other hand, you can add the powder directly, no soaking required.
Zafferano from L’Aquila has particularly high levels of safranal and crocin, the molecule responsible for saffron’s vivid hue. It has notes of dried fruit, flowers, and hay along with a subtle smokiness, since the threads are dried over smouldering coals of almond and oak wood.
What does saffron pair with?
Saffron goes great with rice, and Italians absolutely love it in risotto. We make ours with plenty of umami-rich I Sapori delle Vacche Rosse cheese, and dot it with the sublimely agrodolce traditional balsamic vinegar. Risotto allo zafferano also makes for some epic arancini!
In Abruzzo, home of DOP Zafferano dell’Aquila, the Abruzzese pair it with chickpeas at the annual Sagra dei Ceci e dello Zafferano each August. In another specialty, Scapece alla Vatese, locals deep-fry oily fish before immersing it in a saffron-infused vinegar. It turns out, the spice is a great match for all manner of seafood, including mussels, clams, shrimp, and white fish.
Whatever you do, make sure you store your threads or powder in a well-sealed container away from light and heat. It’s a delicate spice that easily degrades if improperly stored.