What is Saffron?
Derived from the saffron crocus, or Crocus sativus, saffron is a spice well-known for its vibrant color. The vivid red “threads” are collected from the saffron flower, dried, and then used to season and color food. Because harvesting saffron is so labor intensive, it is quite costly; in fact, it is among the most expensive spices by weight. Although the origins of saffron are still disputed, saffron thrives in the Mediterranean region, but is cultivated in various regions and climates around the world.
Historically, saffron was used as a clothing dye and was also threaded into garments, due to its bright color. Like many other spices, saffron was believed to have medicinal properties and was used to treat a variety of ailments. Additionally, in the past, it was included in perfumes, ointments, and ritual offerings.
What is it used for today?
Known for its sweet, hay-like taste and aroma, saffron is typically used to both flavor and color foods in the Middle East, Asia, and Mediterranean regions. It is an essential component of classic rice dishes, like Spanish paellas and Indian biryanis.
To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us.
For more information about Fuchs North America's products and programs that support food manufacturers in their product development needs, please