Sáfrány

Sáfrány is the Hungarian word for saffron, the spice derived from the stigmas of the Crocus sativus flower. This spice is renowned for its distinct flavor, aroma, and vibrant golden-yellow hue, making it a highly valued ingredient in culinary traditions worldwide. Historically, saffron has been cultivated for thousands of years, originating from Greece or Southwest Asia. Its cultivation requires labor-intensive harvesting, as each flower produces only three stigmas, which must be carefully plucked by hand.

The use of sáfrány extends beyond its culinary applications. It has also been utilized for its medicinal properties and as a natural dye. In Hungarian cuisine, sáfrány is a key ingredient in traditional dishes such as Fisherman's soup (halászlé) and various stews and baked goods, contributing both color and a unique taste. The plant itself, Crocus sativus, is a small, perennial corm that blooms in the autumn. While the flowers are attractive, it is the delicate stigmas within that hold the value of sáfrány. The price of saffron is typically high due to the intensive labor involved in its production, making it one of the most expensive spices by weight.