Saffron has an aroma and flavor which cannot be duplicated by any other food flavourings known to many.

The natural chemical make-up of saffron releases a flavor and aroma in cooking and baking that is a must of the worlds finest restaurants. Sold in two forms, powder and threads, each form of Saffron behaves very differently in the kitchen.

Commercial saffron comes from the bright red stigmas of the saffron crocus (Crocus sativus) which flowers in the autumn in many different countries, including Greece, India, Iran and Spain.

The Crocus sativus stigmas are the female part of the flower. In a good year, each saffron crocus plant might produce several flowers. Each flower contains three stigmas, which are the only part of the saffron crocus that when dried (cured) properly, become commercial saffron.

Each red stigma is like a little capsule that encloses the complex chemicals that make up saffron's aroma, flavor, and yellow dye. In order to release these chemicals, you must steep the threads. Powdered saffron is more efficient because it does not need to be steeped.

The male part of the saffron flower, the stamens, are half the size of the stigmas and have NO culinary value. Unfortunately, they are sometimes added to the red stigmas to increase the weight of commercial saffron. I have also seen ground yellow stamens sold as powdered saffron. Legitimate powdered saffron is red-orange and is made by grinding saffron stigmas. Under no circumstances would pure powdered saffron be any shade of yellow.

Store saffron away from moisture and light. Kept in this way, it has a shelf life of many years. Saffron absorbs other flavors/odors very easily. If you transfer saffron to a new container, make sure that the container is clean and odor-free.