wonderful reds

Saffron. Such a fantastic ‘tiny’ food. I use it in various recipes like risotto and in a panna cotta as a desert. What is saffron? (for those who don’t know how it grows)

“Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/)[1] is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron was long among the world’s most costly spices by weight.[2][3][4] Although some doubts remain on its origin,[5] it is believed that saffron originated in Iran.[6] However, Greece[5] and Mesopotamia[6] have also been suggested as the possible region of origin of this plant. C. sativus is possibly a triploid form of Crocus cartwrightianus.[7][8] Saffron crocus slowly propagated throughout much of Eurasiaand was later brought to parts of North AfricaNorth America, and Oceania.”

Saffron is also challenging in food-o-graphy. How do you show the beauty of such a tiny delight? I experimented on this picture and hope you like it. The colours are very real and the smell of the saffron is so good, so light… It’s a shame that we can’t photograph that yet 😉

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