Moroccan Saffron

Saffron ( sæfrɒn/) is a spice derived from the flower of the saffron crocus (Crocus sativus). Crocus is a genus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with the styles — stalks that connect the stigmas to their host plant — the dried stigmas are used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asia.

Saffron's bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. Saffron also contains a carotenoid dye, crocin, which imparts a rich golden-yellow hue to dishes and textiles.

In the EU saffron is identified as E164 under the E number food additive code system.

Saffron in Morocco is grown in the farm in the village of Taliouine, in the heart of Sirwa Mountain that has a dry climate perfect for saffron cultivation, the heat and dryness prevent parasites and so pesticides and fungicides are not needed or used making a pure product. This is the historic and traditional area of growing finest quality saffron in Morocco. A truly organic saffron, grown the traditional way with absolutely no chemical fertilizers. When you buy saffron spices of better saffron quality you will see the difference.

Medicinal uses

Saffron has many medicinal uses:

• A 2010 double-blind, placebo-controlled study found saffron helped mild to moderate Alzheimer's disease.
• Crocetin, an important carotenoid constituent of saffron, has shown significant potential as an anti-tumor agent in animal models and cell culture systems. Saffron inhibits DMBA-induced skin carcinoma in mice when treated early.
• Animal testing has shown that the aqueous and ethanolic extracts of saffron and its constituents, crocin and safranal, have antidepressant activities in forced swimming test.
• Both saffron stigma and petals are said to be helpful for depression.
• Satiereal (Inoreal Ltd, Plerin, France), a novel extract of saffron stigma, may reduce snacking and enhance satiety through its suggested mood-improving effect, and thus contribute to weight loss.
• Saffron was found to be effective in relieving symptoms of PMS.
• Saffron, crocins and crocetin inhibit breast cancer cell proliferation.
• Crocus sativus (most saffron research refers to the stigmas but often this is not made clear in research papers) inhibits histamine H1 receptors in animals, suggesting a potential use in allergic disorders. (Histamine is a biological amine that plays an important role in allergic responses.)
• Saffron may have a protective effect on the heart.
• A 2011 double blind, human trial found use of 100 mg of saffron daily has temporary immunomodulatory activities

How To Buy and Store Saffron

Unless you use saffron frequently it is best to purchase in small amounts like .5 or 1 gram at a time. You can view the chart below to see equivalents and about how much is used in common recipes.  If you use saffron frequently then you may want to invest in a one ounce tin. (See Where to Buy)
Threads vs Powder
Like most all spices and herbs, "whole" is more powerful than ground. Whole saffron must be prepared before use, sometimes soaked, sometimes toasted and ground.  If that's too much fuss for you then you may want to purchase ground. Buy ground saffron in small amounts and use within 3 to 6 months.  Purchase saffron from a reliable shop and be particularly careful when buying powdered saffron as it can be "cut" or diluted with turmeric or other additives.
Storage
Saffron must be stored in a cool dark place.  It is customary to wrap saffron in foil and place in a tin or jar with a tight fitting lid.
Shelf-Life
Properly stored you can keep saffron for minimally three years.  It won't "go bad" but the flavor will diminish as it ages.

How To Use

The most important rule is "don't use too much". A very little bit of saffron goes a long way and if overused becomes overpowering and leaves a "medicinal" flavor.
There are several ways to prepare saffron for use. Consult your recipe for specific recommendations.  Basic methods include:
Soak Threads - The threads are soaked in liquid which can be broth, water, wine then the infusion is added to the dish.
Method: crush threads with your fingers or use a tiny mortar and pestle. Add the saffron to the liquid and soak for 5 - 20 minutes. Add the "tea" to your recipe.
Toast Threads - Many traditional paella recipes recommend toasting the saffron before use.
Method: Carefully toast threads in a medium-hot heavy skillet (cast iron is good) do not allow to burn.  Then grind threads into a powder and use as directed in the recipe.
Crumble and Use - Sometimes recipes that use a lot of liquid like soups, or salad dressings just say to crumble the threads and add directly to the dish. Soaking, even for a few minutes works better, provides better distribution of color and a more robust flavor.