Cultivated saffron, Crocus sativus, is a plant from which one of the most valued spices in the world is obtained. The raw material are red flower stigmas, collected in small amounts from each flower. Labor-intensive harvesting and processing explain the high value of saffron. It has a long history in the cooking, dyeing and herbal traditions of many cultures.
Flower stigmas and name precision
Saffron as a spice is associated with the dried flower stigmas of Crocus sativus. The extraction of a small amount of material from many flowers explains its special place in the history of the spice trade. However, not every part of the plant is the same raw material. If the description of the extract talks about flowers in general, you should not add that only stigmas were used. The correct part and material parameters should be obtained from the manufacturer's source.
Meaning and application
Various compounds are responsible for its color, aroma and characteristic taste, including crocin, safranal and picrocrocin. Spice in the form of threads and standardized extract are two different ways of preparing the raw material. Because saffron is expensive, it is important to identify it correctly. It should not be confused with other plants sold as cheaper coloring substitutes. It is worth checking the flower part and the declared extract parameters in the recipe.
In practice
A single flower provides only a small amount of valuable material, so harvesting is labor-intensive. In the kitchen, small portions are used for aroma and color, but the method of preparation and determination of specific compounds in the extract are also important. Red stigmas should be distinguished from other parts of the flower and from cheaper materials that give a yellow color. The color itself does not confirm the identity of the raw material. The concentrate label contains useful information about the part used, the weight of the extract and possible standardization. The high traditional value of the spice does not automatically mean that every preparation bearing the name saffron is of identical quality.