saffron
Also known as: saffron threads, saffron strands
The dried stigmas of a crocus flower, harvested entirely by hand (each flower yields only three tiny threads), which makes it the most expensive spice by weight in the world. A few threads add a distinctive earthy, faintly sweet, almost hay-like flavor and a deep golden-yellow color to a dish -- used across Mediterranean, Middle Eastern, Persian, and South Asian cooking, in dishes from paella to biryani to tagines.
Buying guidance
Buy whole threads rather than pre-ground powder where possible -- threads are much harder to fake or cut with cheaper substitutes, while powder is easier to adulterate and loses potency faster. Look for a deep red color; threads that are pale, orange, or yellow at the ends are lower grade. A little goes a long way, so even a small, expensive-looking jar or tin lasts a long time in home cooking.
Substitutions
- Turmeric plus a pinch of saffron if any is on hand -- turmeric alone gives similar golden color but a completely different, earthier flavor with none of saffron's specific character.
- Safflower (sometimes sold as "Mexican saffron" or "poor man's saffron") -- gives yellow color but essentially no flavor; a color-only substitute, not a flavor match.
- Omit entirely -- a dish loses its specific saffron flavor and golden hue but is otherwise complete.
Tips & common mistakes
Adding dry threads directly into a dish without steeping them first releases much less of their color and flavor -- steeping the threads in a small amount of warm water, broth, or milk for several minutes to an hour before adding draws out far more of both.
Storage
Keeps for a couple of years in a sealed, opaque container away from light and heat, though its aroma and color-strength do fade gradually -- buy only as much as will be used within that window rather than a large jar for occasional use.