The Ultimate Guide to Authentic Saffron: Avoid Counterfeits with Our Expert Tips

Table of Contents:

1. Why Should I Even Care About Saffron, Though?
2. Okay, So What Is Saffron Exactly? (And Why’s It So Pricey?)
3. Red Flags: How to Spot Fake Saffron Like a Pro (Or, at Least, Someone Who’s Been Burned a Few Times)
   • The Look Test: Is it Actually Red? (And is it too Red?)
   • The Smell Test: Does it Smell like a Haystack or Sweetness?
   • The Taste Test: Please Don’t Eat a Whole Bunch, Ok?
   • The Float Test: Sink or Swim, Baby!
   • The Rub Test: What Happens When you Touch it?
4. Where to Find the Real Saffron, and not the “Maybe it’s Saffron” Stuff
5. A Few Tips When Buying and Storing Saffron
6. My Personal Saffron Fails (So You Don’t Have To!)
7. Saffron Recipes to Make You Feel Like A Real Chef (Or Pretend To Be, Lol)
8. Wrapping it All Up (And My Random Thoughts on Saffron)
9. Questions You Might Have (I Know I Did!)
10. Conclusion (And One Final Word of Saffron Wisdom)

The Ultimate Guide to Authentic Saffron: Avoid Counterfeits with Our Expert Tips

1. Why Should I Even Care About Saffron, Though?

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So, like, I get it. Saffron is just another spice, right? Wrong! Okay, maybe not wrong, but still kinda missing the point. It’s not just some powder you chuck into your food (well, you can, but that’s not the point!). Saffron is, like, a tiny bit magical. It adds this amazing color, a sort of golden-red glow, that just makes your food look so much fancier, and it gives this really unique flavour, kinda floral-y and sweet that makes thing special. It’s like, instant upgrade, if you ask me. If you want to make something that feels a little bit like a fancy dinner out, or just something special, you know, then saffron is the answer. Plus, it just makes me feel kinda sophisticated when I use it. Okay, maybe not sophisticated, but something more than, like, plain.

2. Okay, So What Is Saffron Exactly? (And Why’s It So Pricey?)

Okay, so, saffron, the real stuff is not just some magical dust that falls from the sky. It’s actually the stigmas of a flower called Crocus sativus. Yeah, a flower. And, like, each flower only gives you a tiny bit of saffron, just those little red threads inside the flower, the flower pistil. And then, like, people have to hand-pick all those threads, which, like, is a LOT of work! Can you even imagine? And that’s why the stuff is so expensive. So, its all about the flowers, you got to remember that. They harvest them at sunrise. Like, can you imagine getting out of bed just to pick some tiny threads? Maybe that’s why they’re so expensive… anyway, that is why people try to rip us off with the fakes. Because it’s expensive to actually pick them, it’s cheaper to make fake ones.

3. Red Flags: How to Spot Fake Saffron Like a Pro (Or, at Least, Someone Who’s Been Burned a Few Times)

Alright, so this is the important part, the actual stuff. The whole “How not to get ripped off with some coloured plant material”. because we all been there at least once. so here we go..

• The Look Test: Is it Actually Red? (And is it too Red?)Okay, real saffron is like a deep red, almost a bit orange, color. It should look natural, not like, super, hyper-fake-crayon-red. If it looks unnaturally bright, like it’s screaming “I am RED!”, then probably it’s fake. Also, real saffron comes in threads, like little thin strands. If you see powder, it might be an old saffron, or it might be something else. I don’t really trust the powder ones. Also, if the saffron is like, too shiny, that’s another red flag (ha, a pun, nice!). I mean, its a plant, so it should have a natural, soft matt-like look. And finally check if all the threads are the same colour, if there are some that are yellow, you have a high chance that it’s not a real one.
• The Smell Test: Does it Smell like a Haystack or Sweetness?Okay, real saffron has this kinda sweet smell, a little floral, like honey and a little bit earth-y. If it smells like a dusty haystack or has no smell at all, then it’s probably not the real deal. Some fakes can have a weird smell, too, like chemicals. I have seen some fakes smells like plastic, and i guess this can’t be real. I remember once I got this saffron that smelled like my grandma’s attic, which, like, was not what I expected, and also not what I wanted!
• The Taste Test: Please Don’t Eat a Whole Bunch, Ok?Okay, don’t go chowing down a handful of saffron, cause it’s not going to taste good that way. But what you can do, is take a little strand and let it sit on your tongue. It should have a slightly bitter taste, but not an overwhelming one. I remember once I tried some that tasted like pure metal, like I was chewing on a old penny. It shouldn’t taste salty, or very very spicy, or have no taste at all. That means something is up. The real stuff, it’s bitter-ish, but not terrible, it’s kind of unique taste that you can’t really find it in other spice.
• The Float Test: Sink or Swim, Baby!

This one is pretty fun. Put some saffron threads into a glass with warm water. Real saffron will take a while to release its color. The water should turn a yellow-ish color gradually, and the thread should still retain some of their color. But fake saffron will lose its color way faster and the water will change colour very very fast. It may also leave behind some weird, dusty looking residue that’s like, yucky looking. It also can sink right away. The real stuff should be floating (at least for a little while).

• The Rub Test: What Happens When you Touch it?Ok, grab a few strands of saffron and rub them between your fingers. The real deal should stay relatively intact. Like, it will crumble a bit but not turn into like a powder. If it breaks into dust really easily, you’ve got a potential fake there. Also, if it dyes your fingers a really really red color, that’s another red flag, the real saffron doesn’t leaves so much color residue like the fakes does.

4. Where to Find the Real Saffron, and not the “Maybe it’s Saffron” Stuff

Okay, so where to get the good stuff? Well, supermarket sometimes aren’t the best option. They tend to have the powder ones that we all agreed not to trust them, also, they are not a specialist. So, I have a rule to try to buy saffron from a trustable places that specialize in spices and seasonings. Small shops, sometimes online, but always with reviews, so you are pretty much sure that other people already trusted them and it’s likely you won’t get scammed. Another place I find my good stuff is at the farmer market, but only from the real farmer. Sometimes you can find places that sell specific products of an specific country, those places are also a good option since they have to trust the people that they are working with to get the product from another place, so you can be a little more confident about it. So, basically, do your research! And don’t just grab the first cheap saffron you see.

5. A Few Tips When Buying and Storing Saffron

Okay, so you got the real stuff! Nice! Now what? Well, to make sure that it stays good for longer you must remember to store it correctly. Store the saffron in a cool, dark, dry place, in an airtight container. Like, a little glass jar with a lid is good. Also, buy only what you need. Saffron can lose it’s flavour over time, so there’s not much point in buying a HUGE amount if you are not going to use it soon. It’s best to get a small amount and when it is over buy another. This way you’re always using the best one. Oh, and one more thing, avoid exposing your saffron to light and heat, since it can mess with the flavor. If you are going to use in a recipe, just put the amount you need in that moment, don’t leave the container open for too long.

6. My Personal Saffron Fails (So You Don’t Have To!)

Okay, so I told you about the dust-like saffron that made my risotto sad. But, I also tried to use a saffron that was dyed yellow, yes, yellow! I didn’t knew it was a fake until the whole rice turned yellow with some red spots, it was awful, I needed to throw everything out. I learned that day that if the saffron is not a real red, something is fishy, real fishy. Also, I tried to use a saffron that I kept in a drawer for more than a year and when I opened the jar, it had no smell and no colour, it was like a plant paper, no flavour and no smell, It was a waste of money. That is why the tip “don’t buy too much of it” is super important. Learn from my mistakes, my friend! It’s not pretty!

7. Saffron Recipes to Make You Feel Like A Real Chef (Or Pretend To Be, Lol)

Okay, so once you have your good saffron, you probably want to use it, right? Here are a few ideas:

• Risotto: Classic, always a good idea. Just steep a few threads in some warm broth, and add the broth to the rice gradually while you cook it. Yum!
• Paella: Another classic. The saffron gives that awesome color and flavour that makes it so special.
• Golden Milk: This is like, warm milk with spices, so good. The saffron makes it extra special. You can even find specific recipes online.
• Saffron Rice: Just add a few threads to the rice when cooking it. It makes even the plain white rice kinda fancy.
• Tea: Yes, you can use it to make tea. Just put some threads in hot water and let it steep. It’s pretty good and kind of calming.

There are many other recipes you can use it on, but these are my favourites and the easiest ones. You can just look for a recipe online with saffron and make that dish, the most important part is that you use the real stuff and not a fake.

8. Wrapping it All Up (And My Random Thoughts on Saffron)

Okay, so, we talked about a lot of stuff today. But, like, the main thing is that not all saffron is the same, some of them are fake, and we have to be careful. It’s kinda crazy how much time and effort people put into making fake saffron, they should use that time to do something good, no? Anyway, saffron it’s pretty amazing when you get the real stuff, It’s like a little luxury in your kitchen. I mean, it makes food look so much better and the taste is just amazing. Is it worth the price? Well, that is something for you to decide, but for me, sometimes when I feel like my food needs something special, I just put a little bit of saffron and it fixes everything.

9. Questions You Might Have (I Know I Did!)

Okay, so, some questions that probably you will have by now and I will try to answer them:

• How much saffron do I need for a recipe?
  Well, that depends on the recipe, but usually just a few threads is enough. Start with less, you can always add more, you can’t take it away.
• How long does saffron last?
  If you store it right it can last for a year or two. But the flavour fades over time. So, use it as soon as you can.
• Can I grow my own saffron?
  Yes, it is possible, but it’s not easy. The flowers need specific climate to grow. It’s easier and probably cheaper just buy the real stuff, but if you like the challenge, then go for it!
• Is there different grades of saffron?
  Yes, there are, and the different grades depends on the amount of color, flavour, and the purity of the thread. The best ones will be all red, with a high intensity of flavour and colour, without any yellow parts.
• What does it tastes like?
  It’s hard to explain it. It’s a little bitter, a little sweet, a little floral, it’s something unique.

10. Conclusion (And One Final Word of Saffron Wisdom)

So, that’s it, my super-unprofessional guide to saffron. The real stuff is pretty cool, but the fake ones are a pain. But with my tips, hopefully you can spot the difference and not get ripped off, like I did many times! Remember the look, the smell, the taste, the float test, the rub test, and buy it only from a trustable places. It can be a bit expensive but, you only need to buy a little bit of it. So, if you want to try something fancy, then, go for it, and cook amazing things. And if you are like me, that love fancy stuff, you’ll end up loving saffron, I promise! And now, go and cook some deliciousness!