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Saffron

LUCY PEMONI / STAR-BULLETIN A few precious strands of saffron go a long way in imparting distinctive flavor to dishes.

Although it is ounce-for-ounce the most expensive spice in the world, just a pinch of saffron will suffice for most recipes, making it accessible even for the home cook.

The basics: Saffron comes from a particular type of crocus flower from the iris family. The spice is drawn from the fine stigmas of the plant. The flower is native to the Mediterranean, where saffron has been a precious commodity for centuries. The name saffron comes from the Arabic word "zafaran," which means yellow.

The harvesting process is extremely labor intensive and requires a delicate hand, as only three reddish-orange stigmas grow on each flower. About 14,000 stigmas are needed to make just an ounce of saffron.

The spice was originally used for its medicinal and coloring properties, as well as its aromatic quality. But it is saffron's distinctive, pungent flavor that has kept the market for this spice strong. Saffron is what gives bouillabaisse and paella their unique flavors while imparting a characteristic yellow-orange coloring to the dishes.

Selecting: Most saffron is imported from Spain, Greece and India. It is generally available only at specialty food stores, not in the supermarket spice aisle.

It comes in threads, whole stigma form or powdered (although powdered saffron isn't recommended because it tends to lose its flavor quality rapidly).

Storing: Saffron should be placed in an airtight container and stored in a cool and dark place for up to six months.

Use: Saffron was once used in dyes and perfumes, but culinary use exceeds its other properties these days.

Signature saffron dishes include bouillabaisse (seafood stew) and paella (a Spanish rice dish). The flavor of saffron marries well with seafood and various shellfish, but it can also be used to flavor risotto, pasta, curries, soups and other braised meat dishes.

The threads can be crushed or simply sprinkled on a dish. Saffron can also be steeped for 10 minutes or so in water, and both the threads and used liquid to flavor a dish.

Where to buy: Purchase saffron in tiny quantities at specialty stores such as R. Field Wine Co., where .008 ounces goes for $4.19.