Etymologically, the word saffron stems from the Persian word zarparān which means “golden leaves” while the word crocus derives from the word croci, which means “the tread used for loom weaving”. In Greek mythology, Crocus was a young man who was killed by accident by his friend, the god Hermes. The blood that fell on the ground, dyed the flowers on site and thus; the plant was created.
Also called “red gold” and “life elixir”, saffron is a powerful natural aphrodisiac which has anti-aging properties and contains an impressive variety of antioxidants. It belongs in the iris family Iridacea and it is believed that it originated in Persia, where it was used as a currency and was associated with luxury.
An important preparation step before using saffron is to soak the threads in hot water for about 10 to 20 minutes; then, add both the saffron and the liquid to your recipe. Its vivid crimson colour, iodine-like fragrance and bittersweet taste will take your culinary creations to a whole new level. Be cautious though; saffron can overpower a dish if used in large quantities.