If you’re like me, you would likely have first come across saffron in a recipe. Maybe it was a curry, or a Middle Eastern dish. You probably thought ‘Ah stuff it, I’ll skip that step’. But make no mistake – this brightly coloured spice is worth the effort, and has more history in its little threads than almost any other ingredient on the planet. Just ask Cleopatra – she used to bathe in saffron-infused milk before meeting with her lovers. 

What is saffron?

Considered the ‘golden spice’ of the spice world, saffron’s vibrant colour, distinctive fragrance and unique, subtle flavour is celebrated in cuisines across the globe. Prized for centuries for its medicinal properties as much as its culinary ones (it was once believed that saffron could cure the bubonic plague), it has also long been one of the world’s most expensive ingredients by weight. In Germany during the Middle Ages, spice merchants could be imprisoned or even sentenced to death if they diluted their saffron with other, less valuable ingredients.

Where is saffron produced? 

Saffron thrives in select regions with the right climate and soil conditions. The Mediterranean – including Iran, Greece, and Spain – is a primary saffron producer. Iran is the largest global supplier, contributing to around 80 percent of the world’s saffron supply. But there are also successful saffron producers here in Australia, including 2021 delicious. Harvey Norman Produce Awards State Winner, Argyle Australian Saffron, in Orange, NSW.

Related story: The ‘hot honey’ trend has hit Australia and we think it’ll stick around 

What does saffron taste like?

Saffron’s flavour profile is subtle. It has a distinctive earthiness to it, but where this magical spice really comes into its own is in the floral fragrance it provides to a dish. It’s this lively aroma, coupled with its rich, golden reddy-orange hue, that can truly transform a dish.   

Why is saffron so expensive?

A single gram of superior saffron can sell for up to $80 or more. But before you complain about the price, think about this: saffron threads must be individually handpicked from a flower that yields only three threads a year! This extraordinarily delicate process is not only slow and highly labour intensive; it also means that more 150,000 flowers are needed to yield just one kilogram of saffron threads. Understandably, this amount of work is reflected in the eventual price. 

How do I cook with saffron?

Saffron is commonly used to add vibrancy to a dish, thanks to its appetisingly rich hue. Using a mortar and pestle, grind up 2 tsp saffron threads with a pinch of coarse salt. Place in a jar and add ¼ cup (60ml) warm water. Give it a shake and let it cool. This golden red water can then be added to your paella or saffron rice. 

Looking for recipe inspiration? Indulge in Silvia Colloca’s richly satisfying saffron & mussel risotto; treat yourself to Shannon Bennett’s corn, prawn & saffron soup, which comes with a saffron brown butter; or try Bennett’s slow-cooked saffron & cinnamon lamb leg ragu.

Related story: MasterChef’s Sashi Cheliah learns that India’s staple crop isn’t rice