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Saffron

Spices & seasonings · Whole spices

Saffron

Dried crimson stigmas of the crocus flower, giving golden colour and a honeyed, floral aroma to rice and sweets.

Also called: kesar, zafran, safran, azafrán

A kind of spices

45 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Shaharbano, via Wikimedia Commons (CC-BY-4.0)

What it is

Saffron consists of the thin, crimson threads (stigmas) of the saffron crocus, each flower yielding only three, which makes it costly. Threads are steeped in warm water or milk to release a golden-yellow colour and a honeyed, hay-like, slightly bitter flavour. Turmeric and safflower are cheaper yellows but taste nothing like it.

Crocus sativus

How it’s used

  • Biryani and pulao
  • Paella and risotto alla milanese
  • Persian tahdig and saffron rice
  • Kheer, kulfi and Swedish saffron buns
  • Bouillabaisse

Characteristics

Taste
Honeyed, floral, slightly bitter.
When cooked
Crush and steep threads in a little warm liquid for 10–20 minutes before adding.
Sold as
whole, ground
Cooking uses
Mainly a seasoning, Suitable for baking, Commonly cooked

Storage

Cool, dry and dark. Airtight container away from light; threads stay good much longer than powder.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cheap saffron is often adulterated or fake; genuine threads are crimson with slightly lighter, trumpet-shaped tips.

Nutrition per 100 g

Energy
310 kcal
Protein
11.43 g
Carbohydrate
65.37 g
Fat
5.85 g
Fibre
3.9 g
Sugars
— g

USDA FoodData Central: Spices, saffron.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Turmeric — A small pinch for colour only; the flavour is lost.

Related ingredients

Recipes with saffron

See all 45

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