Saffron: 187 recipes

«Saffron lovers often have a few basic principles regarding their purchases. They look for stigmas showing bright crimson coloring, slight moisture and elasticity. They reject stigmata, called threads in cooking, showing a dull brick red coloring (indicator of advanced age) and broken threads grouped in the bottom of the container (indicator of abnormal dryness due to age). Such aged samples are encountered around June (harvest season), when farmers and retailers finish the previous season’s stock before marketing the new one.

Saffron, one of the three essential ingredients of Spanish paella valenciana, responsible for its characteristic yellow-orange color, has six gastronomic properties. Out of its coloring and aromatic properties it still has four little-known properties: it is an antioxidant, enhancer, harmonizing, energizing, which gives it very broad versatility, covering the entire spectrum of human nutrition, as well as very varied culinary effects, which make the use and control of this spice sometimes complex and difficult.

Widely used in Arabic, European, Indian, Iranian and Central Asian cuisines, its aroma is described by cooks and saffron lovers as resembling honey, but with metallic notes. It also contributes to the yellow-orange coloring of dishes containing it. These characteristics make saffron a spice used in dishes and processing as different as cheeses, confectionery, certain curries, liqueurs, soups, and even meat dishes. It is also used in India, Iran, Spain and other countries as a condiment for rice».

The author's introduction delves into saffron's rich history, encompassing its literary significance and medicinal uses, before unveiling 187 meticulously selected recipes from traditional cookbooks. From Shakespearean references to ancient medicinal practices, the book offers a comprehensive exploration of saffron's allure. Each page invites readers on a sensory journey, promising to elevate their culinary adventures.