Table of Contents
- Saffron: More Than Just a Fancy Spice? (Like, Duh)
- Iran: The King of Saffron? (or a very close runner)
- Kashmir, India: Where The Land Whispers Secrets ( and is probably expensive.)
- Spain: Old-School Charm, but the Best Quality (Is what old people claim)
- Greece: Tiny Fields, Huge Aroma, What more could u ask?
- Other Players: Italy and Morocco – Not gonna leave them out!.
- The “Terroir” Thing: Why Geography Matters? (or just making random words)
- My Saffron Stash & the End, So What to make of this all?
- FAQ – Quick Fire Questions
Article
1. Saffron: More Than Just a Fancy Spice? (Like, Duh)
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Alright so, I had some rice that smelled amazing the other day, It was yellow… it just felt…rich! then i found out it’s Saffron! which honestly I thought that was a paint brand and well, a spice. It wasn’t just something I threw into meals with my eyes closed, which usually was chilli powder if we being honest! I always thought it just was expensive color, maybe even it gives you “high” cause why would it be this pricy otherwise. Now I understand ( kind of ). These itsy-bitsy threads are like the superstars of the spice world and apparently have their little hangout spots which make them diffrent. That’s what i gonna focus on and honestly, who does not want to learn that ? So come along this ride and it gonna get bumpy.. hopefully intresting, no promises here.
2. Iran: The King of Saffron? (or a very close runner)
If we talking “Saffron country” or “Kingdom” – like seriously the main spot in mind is definitely Iran. they have like… SO MUCH land dedicated to those lil’ flowers, it’s wild. Specifically talking, the areas of Khorasan province where saffron farms stretched far then my room from home. Seriously you could swim in flowers there. There the “secret” is that they have like, that sweet perfect climaate with cold winters and scorching dry summer where the spice becomes red then any “real red”. Honestly! It all makes for amazing saffron color, a deeper tone which is the most prized if that’s your cup of tea, I heard that if the color is very saturated , is it is like the best-ish saffron ( but dont quote me here ) . And of course, it gives that very very nice flavour of pure sunshine and a tiny lil’ bitter but nice to the point it feels premium taste! so If I had to choose best location then I probably be Iran no douth, and it makes for a solid base.
3. Kashmir, India: Where The Land Whispers Secrets ( and is probably expensive.)
Oh, Kashmir – so, i seen photos of saffron fields there it looks amazing.. like somewhere out of a fairy tale. Kashmir Saffron’s always had, like this aura to it, is almost “legendary”, you now that saying. What i learn? – apparently the high altitudes and the “unique soil” there is makes those strands, extra… fragile maybe ? It makes sense! it’s kinda delicate and has like… that more ” floral notes”. The fragrance is like you put your face into flower but if it was made by the perfume genius so.. really “nice”! And they always do this old-time traditional hand picking things there and that kinda makes them super high-value saffron – as it adds even more human effort to that – hence is not really what you grab in “walmart”. I guess. it might be the more rare saffron we talking about it’s expensive cause, what you know is, those areas don’t make that much compared to places like Iran but quality there , I’d believe, it makes up for it. Also i think its worth saying that with current events they do struggle for water in india and other issues like…well. I dont know how much details i should be giving but yeh.. just makes it hard!
4. Spain: Old-School Charm, but the Best Quality (Is what old people claim)
Okay, we gotta talk about spain! Old School vibes all over the place. Places Like La Mancha they still picking those threads up old-fashioned, no robots here , but I heard its mainly from older people who still like picking saffron , for others they say they’re tired to bend their back so much.. understandable!. Here, saffron’s more delicate , its a more gentle “kind”. The flavor its less potent then say the iran one, like a touch of bitterness.. It works super well on your cooking.. and yeah, It makes all sorts of trad dishes in spain.. it gives your rice color with more lighter flavor to the spice itself . I dont know what is about those old people in La Mancha they still believe theirs its like superior (or what they call it) which i don’t know. I mean… who are you gonna belive some fancy dude on youtube who sells Iranian saffron? I just tell you what i hear! but i will leave it as is.
5. Greece: Tiny Fields, Huge Aroma, What more could u ask?
I’m low key obssessed with greek vibe and then here comes more details about Safran from Greece, in places like Kozani (not too familiar about them!) I imagine it more cozy. its so cozy it’s basically hidden spot where the tiny crops grown there give some saffron threads with super high notes , very deep aroma. They said to have something what i believe.. I dunno , “sweetness”? the bitterness there i just softer, like.. something between a spice and a sugar ( if it makes sence ), or the aroma that will take u from “sleepy” to “I need to wake up!”. the tiny scale just gives its “craft” type vibes i do love those type of businesses!. Also if u ask “Why not all Greek grown” ? well maybe some scale needs to improve or something that is above my head to even comprehend at this moment. But for this list , this would come with flying colours in flavor.
6. Other Players: Italy and Morocco – Not gonna leave them out!
Okay, listen… its not all about the ‘top tier’ regions we hear always. We’ve also got spots like italy specifically Sardinia they been there , and maybe even Sicily but you don’t see them talked about so much? (and who know’s why they don’t go for it all!). they have those, what are like, mild-tasting threads which some says adds a lil’ mystery to them in your meal… which some might hate. Then we have also Morroco, those threads are very… let say “Unique” or they are maybe… not-your-regular-one. Some would say their kinda ‘nutty’? So like.. imagine, like nut taste into something what was like.. floral ! which.. could be not for me. Or maybe you could explore yourself… maybe buy those and mix them around…or just throw your saffron stash into the bowl – which is also not for me. But, anyway! not the ‘kings’ but still need recognition cause they making the same thing but a slightly different way and is also valid too!
7. The “Terroir” Thing: Why Geography Matters? (or just making random words)
So there’s this thing – ‘terroir’ that like… kinda big when you want to get your premium flavour from saffron. Terroir sounds fancy cause It basically means all that makes a saffron in unique location to become… well… that! that “location specific” and when it is right the spice just tastes and smells totally diffrent… soil, climaate, the whole shabang ( yes “shabang”, i just heard that form my father i wanted to write it) The land that is hot gets you strong stuff, the one up there in mountain , makes you go: ooo , I feel the wind”. i also hear that when it’s really dry , like almost the dessert-type-dry- it pushes your tiny plant make very potent “goods”, this is what I been told!. it also why two saffron with same seed from two different land can still come totally differently – Its kind a like your mother vs you cook an exact same meal but it still tastes diffrent (or so i heard that my mother does cook better… don’t let her see this! lol). its.. wild science.. that i don’t have time to understand.
8. My Saffron Stash & the End, So What to make of this all?
So like.. to summarize , now you know there all of this complicated info about where your yellow goodness came from . If it comes from Iran, it’s probably going to have that super red color with powerful aroma, Kashmir..is gonna come and try to impress your olfactory by those sweet fragrances , or Spanish gives that gentle touch , and tiny fields from greek are going to make your dish dance like Zeus on olympus… also do not dismiss those in Morroco who try something weird.. something maybe you enjoy (i’m judging just a lil’ bit though), they’re like trying things which…i dunno is interesting ! So I bought from them all! and all i am waiting to see it , compare side by side on a next dish that I cook , and I will write maybe another article ( dont worry , just gonna take all this info but will write this in 10 times simpler – pinky promise !!) and it does help understand “why it so expensive”.. ( kinda ?!). It was nice taking this trip into a place where these tiny spice comes from – what your opinion tho ? I’m kind curious! let me know bellow!.
9. FAQ – Quick Fire Questions
So I go ahead and buy those saffron ? Well, up to you man! that spice does bring flavour from various area and it’s worth to just experience! and do give me the final result ok? and if we should invest all our saving in Saffron together, let me know as well 🙂 !
Which Saffron region is the ‘best’? That’s like, picking your favourite flavor of Icecream! but… maybe… I heard it would be Iran (don’t quote me). But each one makes its own kind. It’s up to you.
How important is the location in real ? Turns out super important for real ! I kinda thought it was just… where is the shop located that I buy! I understand way better now!
Does high altitude=Better flavor? No sure-fire answer but it plays a big part on what kind of saffron aroma u got, kinda what my grandpa says when he was working on those fields on the south in greece!.
Can you taste the difference? Most definitely! Like trying same spice grown at your local store vs those which came all the way across from… you got the gist.. big difference!
Is that all Saffron-location there is? There also is few in Afghanistan and few other random area… but those here in article are just like “the real deal”, at least form my own knowledge.