Just a pinch – that’s all you need when cooking with the spice that’s quite literally worth its weight in gold. Good thing, too, since saffron is one of the most expensive food products in the world, commanding a price tag of around $20 for a standard 0.06-ounce bottle. Each one of the earthy, bitter spice threads are extracted from the small purple crocus flower, which produces just three threads per bloom – harvesters hand pluck 14,000 blooms just to yield an ounce of saffron (hence the high price tag!). The crimson-golden threads are prized for their brain-boosting power, as they have been shown to help improve mood, fatigue and even depression. Luckily, a little goes a long way in the kitchen, so a standard bottle should last the average cook up to 6 months.
MARKET NAMES: Safran, crocus sativus
SEASON: Harvested in October, though available year-round
PICK IT: Opt for whole, deep red saffron threads rather than ground saffron, as the ground varieties are often mixed with other spices; lightercolored threads are indicative of poor quality
STORE IT: Place in a sealed jar and keep in a cool, dark place for up to 6 months.
PREP IT: Finely crush threads; for maximum flavor, toast whole threads in a skillet until fragrant before crushing, or soak crushed saffron in a small amount of warm water for 10 to 15 minutes before adding saffron and soaking liquid to your recipe
EAT IT: Traditionally stirred into risotto for golden-hued risotto alla Milanese or stirred into seafood stews, such as paella or bouillabaisse; try it with roasted chicken and vegetables or in sweet cakes and puddings
BENEFIT: Supports a healthy brain by helping to ward off mood swings and fatigue; studies show it can help relieve symptoms of depression
