If pepper is the King of spices, Saffron is the Queen. Rare and almost as precious as gold, men have risked their lives for it; even today the people whole livelihood depends on it endure great hardships to produced its fine golden strands. Known since prehistoric times, it is thought to have come from Greece and Asia Minor since it was used in ancient Greece and Rome and in biblical lands. It was almost certainly introduced to Europe by the Arabs in the 10th century – although legend has it that the Phoenicians took it to Spain, nowadays the country principally associated with its production.

Countries of origin:
Probably native to Greece and Asia Minor; now grown throughout the Mediterranean, particularly Spain, and also in India, Turkey, Iran and China.

Types of saffron:
There are three varieties, a light yellow-orange saffron that is light in flavor; an orange saffron that is stronger in flavor; and the reddish-orange saffron that is the highest in flavor. The latter is grown only in Iran. In the Near East and in southern Europe, saffron is particularly well liked for its flavor as well as for its coloring properties; it is less expensive there and as a result is used more often than in the United States where its exorbitant cost prohibits its wide use. Although saffron is better known for its intense, yellowish coloring characteristics, it does have a very pleasant, sweet, spicy, delicate floral odor with a somewhat earthy, bitter, fatty flavor. The taste of saffron needs to be acquired as its initial reaction is one of bitterness, but once the taste has been acquired it becomes pleasurable.

So-called Mexican saffron bears no relationship to the genuine saffron, either in color, aroma or flavor.

Identification:
Dried yellow stigmas of violet flowers of small saffron crocus growing to 6in. Autumn-flowering ornamental plant with a lily like flower and long thin leaves.

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