Thread by @LesDaChef

A thread on the most expensive spice in the world.

At between R14 000 to R140 000 per kg, Saffron is spice gold. #LesFoodFacts

What is saffron? The small "threads" that make up the spice are the stigma from the flower that grows from the Crocus Sativus plant. Each flower produces 3 stigmas. Those red threads in the middle of the flower #LesFoodFacts

To produce just 500g of saffron spice you need to pick the stigma from 75000 flowers...by hand.

It is time consuming and back-breaking work. #LesFoodFacts

Saffron was originally cultivated in the Mediterranean, particularly the area where Spain is today. It is believed it was introduced to the Middle East by Spanish explorers. (back in the day Spain was an Islamic country) #LesFoodFacts

Hence paella getting it's distinct yellow colour from saffron.
After it was introduced to the Middle East, particularly the area where Iran is today, it made its way via the spice trade to India and China. It was used as a dye for clothes, as incense and in food. #LesFoodFacts

There is an essential oil in the saffron threads that gives it that distinct colour when cooked into starches and foods. It is bitter but smells sweet. True saffron doesn't lose that red colour even after cooking. These days there is fake saffron around #LesFoodFacts

P.S. The origins of saffron are debatable, BTW, because of The Crusades and a whole lot of history being re-written. #LesFoodFacts

So what is it used for? Personally I'm not a fan of it but I prefer using saffron for yellow rice instead of turmeric. You only need to add 3 threads of saffron to a pot of rice for it to go yellow. Too much will overpower the taste #LesFoodFacts

Saffron is also a superfood, it has various medicinal properties and apparently also aids in helping relieve menstrual pains but it is mostly known for its use as a spice in foods #LesFoodFacts

It has a very distinct taste to it. Earthy and slightly bitter (if you add too much) so you use it with foods that absorb colour and flavours well. Starches, dairy, white meats, starchy veggies. It also helps make bland looking food look more inviting #LesFoodFacts

To test if the saffron you've bought is real or fake, put a thread or two into a glass of warm water. The colour will run but the saffron thread should remain red. If it goes white and loses all its colour, it isn't true saffron or it's an inferior kind #LesFoodFacts

Oh, lastly, if you like roasts (particularly chicken, pork and fish) add a few strands of saffron to your wet spice rub. It will make your final roast look even more inviting as the colour gets richer as your meat roasts. Just make sure there's an oil in your rub #LesFoodFacts.