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Saffron comes from the Crocus sativus flower that is native to the old world. The part of the flower that becomes the saffron is the stigma which is red in color. Saffron is referred to as threads. Close to the stigmas are stamens, the male parts of the flower, and they are yellow in color.
The Crocus sativus stays in bloom only for about three to four weeks. The stigmas have to be harvested by hand and sometimes the stamens are picked along with the stigmas. The stamens do not have any particular taste or aroma. When the stigmas are dried , they are called saffron. The the yellow threads that are found mingling with the red saffron threads are the valueless stamens.
The best quality saffron has a high coloring strength, meaning the color of the saffron is tied to its aroma and flavor. The coloring strength is defined as its ability to saturate a specific quantity of water with its yellow dye. The International Standard Organization (ISO) has set the minimum of 190 degrees of coloring strength for saffron to be sold as Category I, the highest quality available.
The higher the coloring strength of the saffron, the less you have to use in a dish to achieve the required effect. In the lab, a photospectometry test is performed to determine the coloring strength.
Saffron has its own unique taste that is indescribable and there really isn’t anything else that can be used as a substitute. Saffron can be expensive but good ones can have a long shelf life. Sometimes “saffron” from safflower is touted as a less expensive grade. This is not true at all. Saffron comes from the Crocus sativus flower while safflower is a completely different flower which is also known as Carthamus tinctorius. Saffron is sold as threads or in powder form and is used in cooking rice dishes like paella, in baked goods like cake, in meat dishes, in soups and stews.
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