zafferano

Zafferano, known in English as saffron, is the dried stigma of the flower of Crocus sativus. The name derives from Persian za’farān, transmitted through Arabic and other languages. Saffron is valued for its distinctive yellow-orange color, complex aroma, and bitter flavor.

Production and composition: saffron is produced from triploid, sterile crocus flowers that bloom in autumn. Each flower carries three red stigmas, which are hand-harvested and dried to become saffron threads. The process is labor-intensive: it is commonly said that about 150,000 flowers are needed to produce one kilogram of saffron. The principal chemical compounds are crocin (color), picrocrocin (bitter taste precursor), and safranal (aroma).

Quality and authenticity: saffron quality is assessed by color, aroma, and length of the threads. It is sometimes adulterated with other substances or dyed fibers, making validation important. High-quality saffron threads are mostly uniform in a deep red hue with only a small amount of nectary tissue remaining.

Culinary uses and storage: saffron is used as a spice and natural colorant in a wide range of dishes, including risottos, paellas, stews, and desserts, as well as in traditional teas and milks. It is typically used in small amounts due to its potency. After purchase, saffron should be stored in an airtight, opaque container in a cool, dry place to preserve aroma and color.

Geography and history: saffron has a long history of cultivation in the Near East, the Mediterranean, and beyond. Today, major producers include Iran, India (Kashmir), Spain, Greece, and Afghanistan, with regional varieties and quality standards varying by country.