In this post, I am up to share some interesting facts about Saffron – natural colouring agent of food, which I have come across while reading. It is obtained from the stigma of a flower known as Rose of Saffron. It is a purple flower with red stigmas and yellow stamens. Saffron is nothing, but an herbal spice which is used as a colouring agent in food. Because of the colour and the aroma, I use saffron in most of my dishes prepared with milk. It’s not only used as colouring agent but also as medicines to stimulate digestive system, ease colic, stomach discomfort, minimize gas and so on. These are cultivated in an extreme climate; hot and dry in summer and cold in winter. The sowing takes place in the month of June and July and also it’s been a difficult job; since it’s been sowed and the stigmas are collected by hands. It is the most expensive spice in world. The harvesting takes place in the end of October and the beginning of November. The flowers are collected, stigmas are separated and dried. In 1 kg of stigmas they just 200 gms of it, when dried. Current price in U.K supermarket just 0.4 gm retails for £4.16 that means a kilo costs around £10,400.
So feel special when using saffron in your food.