It's a question many ask: what does saffron taste like? Is there a saffron taste or a saffron flavour?
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What is saffron?
Saffron is a delicate spice made from the stigma of a crocus flower (think biology 101 for what a stigma is, or wikipedia it). It is traditionally used in a number of well-known dishes, such as paella Valencia. It is also an interesting ingredient to bake with. Saffron is a spice that has been used for centuries (actually thousands of years).
The Minoans used it medicinally. Perfumers in Egypt used it to scent waters. Cleopatra actually steeped in saffron baths (can you imagine how much that would cost today?). There was even a "saffron war" over a stolen shipment of saffron! But what does it taste like?
What is the flavour profile of saffron?
Every time somebody tells me they used saffron in a dish, I ask them to identify the taste of saffron for me. I don't often get an answer, which leads me to question why we spend so much on such tiny amounts of the spice if we don't even know what it tastes like. This is a spice that sparked a war; it must have a remarkable flavour!
I purchased a 0.5 gram package of Spanish saffron, and I pondered how I would ever identify its flavour. First, I sniffed it. It smelled like hay (dried grass), maybe with a slight dried chilli odour (not spicy at all, but definitely reminiscent of the smell of dried chilli). Then, I tasted a strand. Initially, I tasted nothing, then I tasted that grassy flavour that I had smelled. Eventually it started to taste a little bitter. Very interesting.
The Flavour Thesaurus (available on Amazon) describes the flavour of saffron as:
- sea air
- sweet dried grass
- hint of rusting metal
- bitterness
What to pair with saffron
In order to showcase the flavour and scent of saffron, it's important to pair it with foods that aren't overpowering, like rice, bread, potatoes, cauliflower, and white fish.
When baking with it, saffron plays well with the following:
- almond
- anise
- cardamom
- lemon
- nutmeg
- orange
- rhubarb
- rose
- white chocolate
What do you do with saffron?
You can use saffron to infuse poaching liquids, both savoury and sweet, like when you are poaching pears (or chicken). You can use saffron to infuse milk to make rice pudding. Saffron is a key ingredient in paella and is added to the dish along with lots of liquid to cook the rice and seafood and infuse the dish with the flavour of saffron.
I used saffron to make risotto Milanese. I had never eaten, nor made risotto Milanese before, but my Italian friend, Daniel, told me that it is incredible, and the more saffron the better, and use a good quality parmesan. And, that is what I did.
And the verdict on the flavour of saffron.... I still cannot quite identify it except to say the flavour is like hay. If the saffron were not there, I am positive that its absence would be noted. The risotto is wonderfully creamy, and it's a beautiful yellow-orange colour. Each grain of rice has just a slight bite (definitely not a bowl of mush). The saffron strands are beautifully strewn throughout the dish.
The flavour of the wine lingers in the background of every bite. The parmesan is not overpowering; it is just right. I am glad that I took Daniel's advice, and made this risotto. Daniel was right. This stuff is good. It's really, really good. It is warm and comforting on a cold, rainy night.
Risotto milanese recipe for saffron risotto
Risotto milanese
Ingredients
- Olive oil
- 1 small onion, use a mini food processor if you can, finely chopped
- 1 stalk celery, also done with a mini food processor, finely chopped
- 1 cup arborio rice
- ½ cup white wine
- 1 big pinch saffron, Daniel says to use a liberal amount, but maybe use however much you are willing to part with considering its price
- 900 mL chicken broth
- 1–2 tbsp salted butter
- ⅓–½ cup finely grated parmesan, Daniel says use top quality cheese
Instructions
- In a medium saucepan, heat the chicken broth so that it is warm, if not gently simmering.
- Coat another medium saucepan with olive oil, add the onion and celery, and heat on medium.
- Cook the mixture until it is cooked, and the onions are translucent (but not colored).
- Add the arborio, and stir constantly until they are coated with the oil and veg mixture. The rice will become translucent.
- Add the wine, and stir, stir, stir, until the wine has just about disappeared.
- Add the saffron and a ladle-full of hot broth. Stir, stir, stir.
- When the broth is absorbed, add another ladle-full. Continue until the risotto is al dente (or as cooked as you like it). The risotto will look thick and creamy.
- Add the butter and the grated parmesan. The risotto will thicken even more and become even creamier.
- Beware! It’s addictive.
Dimah says
This sounds wonderful!
Suchitra says
so good- simply yum!
Frank says
A classic... looks wonderfully creamy and delicious.
Melissa Balfour says
I've had saffron for awhile in my cupboard but I've always been too intimadated to use it!
Fight the Fat Foodie says
I absolutely love risotto! I'm going to have to try this one.
The Mom Chef says
Oh my goodness. We definitely think alike in this arena! I made a paella over a week ago and had to buy saffron (wow, what an expensive spice). I went through the same process of sniffing and tasting to try and see what made it so special. I still don't know the answer, but I'm sure the lack would have been noticed by my guests (one of whom was Spanish).
Your risotto looks superb. I love the strands peeking through in it. Well done!
Dionne Baldwin says
You know, I can't say that I have ever tasted saffron. If I have, I had no idea what it was I was tasting! When it's used in a dish is it one of those flavors that you know would be missing if you left it out? But that you wouldn't taste a dish and say, "MMM there's the saffron!" would you? It's a strange coincedence that you posted this because I was wondering about saffron. 🙂 I'm a HUGE fan of risotto and I think this would be an awesome dish to try it on.
The Mom Chef says
On another note, there's an award for you on my blog. Please stop by and pick it up when you have a chance. Cheers!
Jan says
@The Mom Chef The taste of saffron seems to be quite elusive for many of us! I guess we just have to continue to cook with it to understand it! I should make paella!
Jan says
@Fight the Fat Foodie Thanks! I'll check it out 🙂
Robert Bilenchi says
I have been growing saffron in Michigan for over 30 years and use it in many recipes. Because I grow it myself I know its quality and freshness. For rice I use 16 - 20 stigmas per cup of rice. When I make saffron rice I season the rice with salt, sugar, cinnamon, cardamom, clove and saffron. I have also have made saffron rice with only salt and saffron and can attest that rice made this way tastes only of rice. The amount of saffron used in recipes is so diluted by the other ingredients that it cannot be discerned. The color however is absolutely a wonderful golden yellow and that is its beauty. Saffron in my opinion is strictly an affectation of color. By the way when I use it I grind the stigmas with whatever salt I am using in the recipe so as to release the maximum essence of the saffron which is actually the color. When the stigmas are picked from the flowers they have a scent of cooked carrots and when the stigmas are air dried this scent is muffled somewhat but it still has a scent. The flowers themselves have a distinct lavender scent and are prized by both bees and ants. I hope this helps.