While most people get stuck on its price tag, few cooks know the rich history, and many struggle to articulate the taste of the tiny, flaming-red thread that is saffron. Editor-in-Chief Liezl Vermeulen shares her amazement (and some confusion) after joining a saffron harvest. 

Saffron is steeped in history (and in water before cooking, but more on that in a bit). The Ancient Greeks were known to use saffron in cosmetics, while the Romans drank a saffron broth as a, let’s say, love potion. Phoenicians used saffron as fabric dye, creating prized deep-gold-coloured veils for brides.  

Produced in Middle Eastern countries, such as Iran, Turkey and Afghanistan, their recipe books are laced with this treasured spice. In fact, Arabs brought saffron to Spain over 1000 years ago. It is here in the centre of Spain, in the region of La Mancha, where I joined an October harvest. 

Fairytale flowers  

La Mancha reminded me of the dry, flat Northern Cape landscape with its scorching sun. It was not the Western Cape lookalike, where we have beds of wildflowers in September. I’ve read descriptions about the saffron flower fields, – calling it ‘purple carpets’, but my expectation of rolling hills in lavender hues was not quite met.  

My mind’s eye saw something more fanciful – I was here to meet the gold medallist of spice, after all. From the dusty soil we walked on to the sweatpants-wearing farmers, nothing indicated that there was something special here. The farmers balanced old, once-white plastic buckets under their arms. (A single, quaint, woven basket was left to the side of the field for the tourist’s photo op, I presume.) The world’s most expensive spice was here, right in front of me, but no one would ever know.  

Tiny, precious saffron crocus flowers stood scattered on the grey sand, growing just a few centimetres above the ground. A close-up look at these flowers delivered the vibrant beauty that I was expecting – no disappointment there. 

How to harvest gold  

The price of saffron can be ascribed to the ‘hurry-up but be careful’ nature of the harvest. With a window of about 10 days in October, a flurry of picking and moving erupts. The flowers open in the dark and must be harvested on the same day to preserve flavour. Add the harsh sun in the mix, and farmers are forced to pick flowers early in the morning. They’ll need to pick about 200 flowers to end up with a single gram of dried saffron.  

I was wrong again when I thought picking these tiny flowers would be a delicate job. With speed and what seemed like little effort, the men raced through them. In the shade of a car, buckets of the flowers drove off to their next stop. 

Red thread and cookies  

In town, yellow tablecloths lined round tables. Chipped ceramic bowls held the precious stigma (the three red threads per flower) and the flower-picking saffron grannies, as I affectionately thought of them, wore what could’ve been hand-me-down clothes. A plate of cookies stood askew on top of the pile of unpicked flowers. Again, I was caught off-guard with how nonchalant the occasion seemed to be, how down-to-earth the home of this expensive spice was.  

Their hands moved quickly and on their own, while their owners chatted away. Yellow-stained fingertips tossed the flowers to the floor once the red thread was retrieved. It was only when I started asking questions about quality and flavour that things got serious.  

Saffron’s uniqueness and boldness of flavour could not be overstated. The passion for the quality of it was oozing out as they explained how they will not harvest from that patch of soil again for four years to ensure the soil can deliver the same quality.  

With the flowers now forgotten on the floor, the saffron threads were placed on a sieve drum for drying. Originally done over charcoal, today gas burners gently dry the spice to perfection.  

Saffron savvy 

Now with a cookie in hand, I was clearly identified by the saffron grannies as the tourist (aka the saffron rookie), so they began teaching me how to handle the precious threads.  

• Store away from light, sealed in a cool, dark place for up to 2 years. 
• 3-4 stands of saffron will be enough to flavour a meal for 4 people. Don’t add more than 6 strands, they warned – clearly not knowing my budget constraints – as the taste becomes bitter when used in excess. 
• Rub saffron between fingers to crush slightly before using, ensuring all the flavour will be released. 
• Use saffron only in hot dishes but know that it can’t just be added at the end to a hot dish.
• Before adding the saffron to food, steep the strands in a little bit of hot water. The saffron tea or infusion is then added to the hot dish to permeate through the ingredients as it cooks. 

Taste tests  

In the West, we often associate saffron’s golden hue with European dishes such as Spanish paella and Italian risotto Milanese. However, in the Middle East, dishes such as Tandig, lamb tagine and Azarbaijani shortbread (Pakhlava) are commonly associated with the spice.  

The common ground on saffron, no matter the country, is that the taste is slightly undefinable and unlike anything else. It is the carotenoids and ethereal oils that gives this spice its mysterious aroma and unique taste.  

Skip the saffron bargain  

Iranian-, Afghan-, Spanish and Greek saffron is top quality. (As you might imagine, each country differs on who produces the best in the world.) Luckily for consumers, there are gradings on saffron. Each country has its own grading system that takes the colour intensity, purity as well as the length of the stigma into consideration.  

In short, if you find cheap saffron then it’s likely not the real deal or enhanced with dye. On the other hand, top dollar doesn’t guarantee top quality. Look out for the official country of origin ‘stamp’ and use a trusted small grocer, who will often be willing to put a thread in water (producing a yellow, not red, colour) or offer a money-back guarantee on quality.  

Every foodie should try quality saffron once in their life. I’d suggest starting with saffron rice, a plain canvas that is turned golden with unique flavour that shines through strongly on your palate.  

By: Liezl Vermeulen
Photography by: Getty Images, Liezl Vermeulen

The post Saffron: The rich history of the world’s most expensive spice   appeared first on MyKitchen.

A simple sweet treat for those afternoon slumps, this white chocolate bark with edible flowers is perfect for summer. Break up the pieces and enjoy!

MAKES 20 x 10 cm slab // COOKING TIME 1 hour

INGREDIENTS
3 × 80 g slabs white chocolate, broken up
Dried rose petals
Fresh rose petals

METHOD
1. Line a baking tray with baking paper.
2. Melt the chocolate: Bring ½ a pot of water to the boil. Place chocolate in a glass bowl that fits snugly over the pot (the bottom of the bowl must not touch the water). Stir chocolate until melted.
3. Pour chocolate on to the baking paper. Spread out evenly with a palette knife and sprinkle with rose petals.
4. Place in the fridge to set, 30 minutes to 1 hour.
5. Break into pieces and serve immediately.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Have leftover white chocolate? Use it for these yummy chocolate waffle pops!

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The perfect summer treat exists, and it’s these holiday floral ice lollies with edible flowers! Keep them in the freezer for a hot summer’s day.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
250 ml water
100 g caster sugar
100 g strawberries
Handful edible flowers (we used pansies)
Juice of 1 lemon
2 tsp rose syrup

METHOD
1. Place the water and sugar in a pot over medium heat. Stir until the sugar has dissolved. Set aside to cool down.
2. Place the strawberries and flowers in 8 ice-lolly moulds. (Pack in the strawberries so they hold the flowers in place against the sides, otherwise they will float up.)
3. When the sugar syrup has cooled, add the lemon juice and rose syrup and mix well.
4. Pour the syrup into the ice-lolly moulds. Insert a stick into each one. Place in the freezer until set, about 4 hours.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Keen to try more recipes like this? Make these fruity yoghurt lollies!

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We love a good doughnut, but these stunning floral doughnuts take the cake! Use edible flowers straight from your garden to garnish these.

Not sure which blooms to use? Here’s our list of edible flowers.

MAKES 8 // COOKING TIME 2 hours

INGREDIENTS
For the floral doughnuts
310 ml milk, lukewarm
2 tsp dry yeast
2 eggs
120 g butter, melted and cooled
50 g sugar
1 tsp salt
530 g cake flour
Vegetable oil, to deep-fry
For the royal icing
1 egg white
½ tsp lemon juice
200 g icing sugar, sifted
Sprinkles, to decorate
Edible flowers of your choice, to decorate

METHOD
For the floral doughnuts
1. In a bowl, combine milk and yeast. Let sit until the mixture is foamy, 5 minutes.
2. Using an electric beater, beat eggs, butter, sugar and salt into the mixture.
3. Mix in ½ of the flour until combined. Mix in the rest of the flour with a wooden spoon until the dough pulls away from the sides of the bowl. Add a little more flour, 2 tbsp at a time, if the dough is too wet.
4. Knead the dough until smooth, about 7–10 minutes.
5. Grease a bowl with a little oil. Transfer the dough to the bowl and cover. Let rise at room temperature until doubled in size.
6. Turn out the dough on to a well-floured surface and roll it out to 2 cm thick. Use two cookie cutters to cut out 8 doughnuts and make holes in them (the larger cutter should be about 10 cm and the smaller one about 3 cm), flouring the cutters as you go.
7. Arrange doughnuts on floured baking trays so there is plenty of room between them. Cover with a kitchen towel and let rise in a warm place until slightly puffed up and delicate, about 45 minutes
8. After about 30 minutes, place the oil in a heavy-bottomed pot over medium heat and heat it to 180°C.
9. Carefully add the doughnuts to the oil. When the undersides are deep golden, 45 seconds to 1 minute, use a slotted spoon to flip. Cook until golden all over. Adjust the heat as needed to keep the oil at the same temperature while you fry the whole batch.
10. Transfer to a wire rack to cool.
For the royal icing
1. Lightly whisk together the egg white and lemon juice. Gradually add the icing sugar, whisking until smooth.
2. Spread icing over each of the doughnuts. Decorate with sprinkles and flowers.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This berry granola tart is another springtime favourite!

The post Celebrate spring with these pretty floral doughnuts appeared first on MyKitchen.

As we are sure you know, florals and food are predicted to be 2018’s ultimate dynamic duo. Get ahead by whipping up our light and summery lemon flowerfetti cake this weekend.

MAKES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the cake
300 g butter, plus extra to grease
300 g caster sugar
4 eggs, beaten
300 g flour
4 tsp baking powder
⅓ cup milk
2 tsp vanilla essence
Zest and juice of 2 lemons
For the icing
500 g cream cheese
200 g icing sugar
2 tsp vanilla extract
Zest of 1 lemon
Edible petals, to decorate

METHOD
For the cake
1. Preheat oven to 180°C. Grease and line two 20 cm round cake tins.
2. Beat together the butter and sugar until light and creamy. Add the eggs, beating continuously. If the mixture starts to split, add 1 tbsp flour.
3. Sieve the flour and baking powder together; fold into the egg mixture. Mix in the remaining ingredients.
4. Pour the mixture into the cake tins.  Bake for 35–45 minutes, until golden and a skewer comes out clean.
5. Remove from the oven and place on a wire rack to cool for 15 minutes. Carefully remove from the tins and leave to cool completely.
For the icing
1. Mix together all the ingredients, except the petals. Add a little water to loosen, if necessary. Ice the cake.
2. Decorate with petals and serve.

The post Lemon flowerfetti cake appeared first on MyKitchen.

By Roxy Greeff

1. TULIPS

Taste: Watermelon and dust combined
Cook with it: It pairs well with watercress and Chevin
Try it in our: Strawberry salad with goat’s cheese croutons 

2. MARIGOLDS

Taste: Peppery with a subtle hint of honey
Cook with it: The pepperiness complements Malay-style curries and beef tartar.
Try it in our: Butter chicken and prawn curry

3. HIBISCUS

Taste: Musk and red currant
Cook with it: Infuse it in boiling water to make a tea or make them into tempura hibiscus petals.
Try it in our: Hibiscus iced tea flirtini cocktails

4. LAVENDER

Taste: Sweet and earthy with tannins on the palate
Cook with it: Since it is so pungent, when you are using it to infuse creams or jellies, only use the leaves and young stems. It is also lovely in dark hot chocolate.
Try it in our: Salted caramel hot chocolate

5. ROSES
Taste: Any sweetness actually comes from the aroma of the flower. A fresh petal is quite bitter.
Cook with it: Use the petals in a fresh summery salad or dessert and remember to remove the white bit at the bottom of each petal to get rid of most of the bitterness.
Try it in our: Banana, berry and lemon curd pavlovas

6. WISTERIA
Taste: Sweet nectar and grapes
Cook with it: It is great with Brie, asparagus, as a jam or served with scones and whipped cream.
Try it in our: Beetroot pizza with asparagus and Emmental

7. SWEET WILLIAMS

Taste: Musk and pepper
Cook with it: Perfect with sashimi, ginger, watermelon and feta.
Try it in our: Watermelon mojitos

8. NASTURTIUMS

Taste: Pungent and numbing
Cook with it: It goes well with white meat, fish and seafood.
Try it in our: Seafood and sparkling wine risotto

9. BORAGE

Taste: Gentle cucumber
Cook with it: It is too delicate to endure any heat, so use it fresh with panna cotta, chicken or duck.
Try it in our: Green tea panna cotta with black sesame praline

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