As I was struggling to describe the flavor and aromatics of saffron, my brain froze: citrus, strong, fragrant, delicate …
Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world’s most costly spice by weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant: Harold McGee states that it was domesticated in or near Greece during the Bronze Age. C. sativus is possibly a triploid form of Crocus cartwrightianus, which is also known as “wild saffron”. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Saffron’s taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron. At US $5,000 per kg or higher, saffron is the world’s most expensive spice.
Well, nice history lesson, but that doesn’t really help.
Saffron has a sweet, floral taste to it. It’s earthy and has a complex nuanced flavor.
Saffron has a subtly earthy & grassy flavor & aroma, yet sweet, similar to floral & honey. No spice is more special than saffron. With an unmistakable scent and flavor, saffronstraddles sweet and savory effortlessly, and it bestows a striking golden hue on every dish it graces.
THERE you go. It’s super special. Aromatic, floral, grassy – hmm..sounds like a lovely wine, if you ask me?
Now, let’s sauté some lamb and add some lemon and beets with a touch of spicy honey, and serve it all over bucatini pasta. Now we’ve got a meal!
Lemon Honey Saffron Beets & Lamb
Lemon Honey Saffron Beets & Lamb
1 Tbs. olive oil
1 lb. lamb chops, cut into 1″ chunks
sea salt and pepper
2 cups cooked baby beets, chopped
1 Tbs. spicy honey
juice and zest of 1 fresh Meyer lemon
1/2 tsp. saffron
1/2 lb. Bucatini pasta, cooked al dente
In a large pot, heat the oil until bubbling.
Add the lamb and salt and pepper. Sear on all sides and then cover to cook until 165 degrees (or no longer rare).
Add the cooked beets and honey and reduce until most liquid has evaporated.
Add the lemon juice and most of the zest, along with the saffron threads.
Warm.
Toss over cooked pasta and top with the remaining lemon zest and ground pepper.
