Greetings TJ1976:
If you are seeing yellow threads, it's probably a less expensive grade
of saffron though it could also be bastard saffron.
"Saffron from Spain has been traditionally broken down into four
quality categories:
1) Coupe
2) Mancha
3) Rio
4) Sierra
"Coupe" is extremely rare and is not sold in any significant
quantities. "Mancha" saffron is characterized by a deep red color and
very few off color filaments; it is the best quality readily available
on the market. "Rio" and "Sierra" qualities have a greater number of
white or yellow filaments, and thus weaker coloring power, and less
flavor and aroma."
From http://www.occidentalfoods.com/safron.htm
From http://216.239.37.100/search?q=cache:UawI7kxGJl8J:www.florilegium.org/files/PLANTS/saffron-art.rtf+Rio+saffron+color&hl=en&start=2&ie=UTF-8
comes this:
"If you see short, angular threads of a yellow-red color, you've got
yourself Safflower, also called "Bastard Saffron" or "Osfor". It's a
good coloring agent but has little or no taste and is nothing like the
real deal. This is the stuff you get in Istanbul for $5 the pound."
To compare pricing, "Saffron is the most expensive spice known with
retail prices reaching up to several hundred dollars per pound. It
takes from 35,000 to 75,000 flowers to make a pound of saffron."
From http://www.sycamorefarms.com/2001SaffronUpdate.html
and
"Each saffron crocus flower has 3 stigmas, it takes about 80,000
flowers (240,000) stigmas to make a pound of saffron. It takes an
experienced picker about 12 days to pick this many. By the time
saffron gets to retail stores, its cost is $600 to $2000 per pound.
In 1444 any merchant caught selling adulterated saffron in Bavaria was
burned alive."
From http://www.foodreference.com/html/fsaffron.html
Concerning color "Saffron contains a water-soluble coloring matter
known as crocin, which provides a golden-colored dye which is
effective even at a dilution of 1:100,000."
From http://www.tis-gdv.de/tis_e/ware/gewuerze/safran/safran.htm#informationen
And please visit http://www.foodreference.com/html/artsaffron.html
where you will see excellent photos of the styles attached to the
stigmas. Those may be what you are seeing, too. It is noted there
"As you examine the image on the left, you see that the stigmas are
attached to a slender white style, which, when dried, turns pale
yellow. The Style of the saffron plant, has NO CULINARY VALUE, that
means NO AROMA, FLAVOR or COLOR. If is left attached to the red
stigmas, it adds 30% to 50% DEAD weight to the saffron, and you pay
for it. Note it’s as long as 1 3/4 inches. When dry, it curls and you
can hardly see it." The entire article there is very informative.
The crocus stigmas known as saffron are described on various Internet
sites as deep red to orange with the reddest being the best.
"Saffron is the reddish-orange stigmas of a special variety of crocus.
It originated in Arabia and was brought to Spain in the eighth century
and today Spain is the major exporter of this spice...It is sometimes
adulterated with other spices. True saffron is expensive and has a
deep orange to brownish red color. The redder the strands, the better
the quality."
From http://nmnm.essortment.com/whatissaffron_rbck.htm
From http://www.chefsresource.com/saffron.html
"Saffron has long been considered the world's most highly valued
spice. The fertile high plain of La Mancha in Spain is the source of
the finest quality. Here, in the shadow of the legendary windmills of
Don Quixote, grow tiny crocus flowers. Each flower produces three
delicate, aromatic red stigmas known as saffron. Each stigma thread is
carefully handpicked and packed to assure you of the highest quality
saffron product."
There is also a "yellow saffron" which is not associated with the
crocus:
"Yellow (American) saffron is not related to the expensive culinary
(Spanish) saffron. American Saffron is the Safflower. Today this
plant is grown mostly because for its high percentage of
polyunsaturated oil, which tends to lower blood cholesterol...". See
the image of a safflower at
http://www.biosurvey.ou.edu/okwild/images/safflower.jpg to compare it
with your picture. However, this is seldom used in cooking; it's used
more as a tea and "the heads produce an intense yellow or red
substance which is used for dye. In the past the dye was used for
cosmetic rouge, to dye mummy wrappings, color silks and other
textiles. The seeds produce oil which is popularly used in cooking.
The oil is also used in paints and varnishes. Medicinally, the
flowers of yellow saffron have a laxative and diaphoretic action used
to treat measles, fever, and erruptic skin disorders."
So, either you are seeing "bastard saffron" in the picture that is
just being used for color or a very weak grade of real saffron whose
yellow styles are being passed off as the real thing. I'd go ahead
and use the red but use less than the recipe calls for to be certain
the saffron flavor wouldn't overpower the taste.
Should you require clarification of any of the links or information I
have provided, please request it and I will be happy to respond.
SEARCH STRATEGY:
red saffron yellow color
spanish saffron color
"red saffron"
"yellow saffron"
"red saffron" taste
"yellow saffron" taste
saffron cost per pound |
