Feature | Azafran | Saffron |
---|---|---|
Origin Language | Spanish | English |
Scientific Name | Crocus sativus stigma | Crocus sativus stigma |
Price Range (per ounce) | $50–$300+ | $50–$300+ |
Main Use | Rice dishes, desserts, sauces | Rice dishes, desserts, sauces |
Color & Flavor | Golden hue, floral-woody aroma | Golden hue, floral-woody aroma |
Azafran is the Spanish word for saffron. This golden spice comes from the Crocus sativus flower's stigmas, which are hand-picked and among the most expensive in the world by weight.
Grade | Description | Best For |
---|---|---|
Coupé / Grade I | Long red stigmas, strongest flavor and color | Fancy dishes, premium recipes |
Mancha / Grade II | Mixed red and yellow parts, medium strength | Everyday cooking |
Sierra / Grade III | Largely yellow, milder in flavor | Coloring agents or bulk uses |
Azafran (saffron) is used globally in dishes like paella, bouillabaisse, and risotto. It also appears in Persian desserts and herbal teas. For best results, buy whole threads with deep red color and store in airtight containers away from light.
Health benefits include antioxidant properties, mood support, and potential eye health benefits. Always consult a healthcare provider before using saffron for medicinal purposes.
- Spanish Paella: Cook rice with saffron, chicken, chorizo, shrimp, peas, and tomatoes.
- French Bouillabaisse: Simmer fish stock with saffron, fennel, potatoes, and white fish.
- Italian Risotto alla Milanese: Stir saffron-infused broth into creamy risotto.
- Persian Saffron Rice: Toast saffron threads in butter before steaming basmati rice.
- Saffron Milk Kulfi: Infuse whole milk with crushed saffron threads and cardamom for ice cream.