Featured Herbs and Spices

Saffron Know Your Herbs and Spices

Afghani lamb kebab with yellow rice.
Afghani lamb kebab with yellow rice. (Photo credit: Wikipedia)

This yellow spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. These flowers bloom in autumn unlike our more popular harbingers of spring here in the US.
The dried stigmas are used to make the spice.
Saffron one of the most expensive spices in the world. It can take 75,000 blossoms to produce a single pound. Each flower is hand picked and the stigma, (pollen laden thread) is removed.
This pungent spice is used by many cultures and nations including Iran, India and Spain. A little of this spice goes a long way. This spice has a unique quality to taste sweet to some and bitter to others.
Rice is one of the most popular dishes for using this spice.

Here are a few recipes for Saffron Rice:

It is also used as a dye, in medicine and perfumes.

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponShare on LinkedInPrint this pageEmail this to someone

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *