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.

What hides in the seemingly dull, dry and small flavour firecrackers called spice? We’re unpacking the spice cupboard to understand the heat, flavour and flair that it adds to your winter dishes.

Allspice vs Mixed spice:  

Allspice, also called Jamaica pepper, is not a blend but a dried spice berry. The Allspice tree thrives in the Caribbean and South American region. It’s savoury  in flavour, with hints that remind you of nutmeg, clove and cinnamon. Use sparingly, as this one packs a punch!  

Mixed spice is a blend of spices that has an English origin, made up of several spices such cinnamon, coriander seeds, caraway, nutmeg, ginger and cloves, all of which contribute to a sweeter taste and overall flavour in baked goods.  

Dukkha vs Za’Atar: 

Za’atar is a spice blend made using ground herbs and spices such as thyme, oregano, sumac and cumin. It is herbal, aromatic and usually contains sesame seeds. Each region, family and individual may have their own specific recipes for Za’atar.   

Dukkha is a crunchier blend of crushed seeds, nuts and spices. Both are used heavily in Middle Eastern cultures to garnish and flavour dishes.  

The right kind of red: Cayenne vs Paprika vs Chilli powder  

Cayenne pepper:  

• Made exclusively from cayenne chilli peppers.
  
• Slightly gritty, adds a generous punch of heat, orangey red in colour.  

Paprika  

• Made from the dried flesh and skin of red bell/sweet peppers, (the seeds are not included), also known as ‘sweet paprika’.  
• Deep red in colour with a finer texture than cayenne pepper.  
• Mildly spicy, subtle sweetness.  

Hot paprika 

• Uses peppers specifically cultivated to be hotter than the normal paprika peppers. The pepper seeds are included in the drying process and ground up along with the flesh. 

Smoked paprika 

• Made from Pimento sweet peppers or hot peppers. 
• Extra flavourful as the peppers are charred before drying to create a deep, hearty smokiness.  
• Created using different peppers to achieve a mild, hot and extra hot flavour. 

Chilli powder  

• Made from dried chilli and a number of different ingredients such as onion powder, oregano and cumin.  

Baharat vs Ras el hanout  

Baharat is to the Middle East what garam masala is to Indian culture. It is used much more liberally and frequently in everyday cooking than Ras el hanout, and features an earthy yet sweet flavour.  

Ras el hanout translates as top shelf, which really says it all! It’s similar in composition to the Middle Eastern spice Baharat, but contains more niche spices specific to the North African region. The Moroccan blend uses 30+ spices, of which a few include cardamom, nutmeg, clove, cinnamon and anise. Created by grinding whole spices, it is a sweet, warm, pungent spice that is also referred to mrouzia spice.  

The tip of the masala iceberg

Garam masala
Garam’ means hot and ‘masala’ means spice blend in Hindi. This North Indian blend of spices is very popular, and traces back centuries. It’s combined flavours create a warmth that makes dishes sing.   

A few of the 30+ spices used in garam masala range from the usual signature Indian ‘tikka’ coriander and cumin seeds, cardamom pods and cloves, to more specific spices such as fennel seeds, cinnamon and mace, depending on the region and ancient family recipe.  

Other masalas include:

Biryani masala: An aromatic blend, it uses caraway seeds and bay leaves.  

Tandoori masala: Perfect for marinading. A smoky and deep blend that uses mace, garlic and ginger powder along with the usual suspects.  

Chaat masala: Used in street food, black salt and amchoor (dried mango powder) are it’s common ingredients.  

Tikka masala: Used in signature Indian ‘tikka’ dishes, it uses turmeric, cinnamon and amchoor.  

By Nabeela Karim
Text courtesy of Balanced Life magazine
Illustration: Gallo/Getty Images 

The post Understanding your spice cupboard appeared first on MyKitchen.

Add some colour and flavour by serving this dish with a sambal consisting of chopped fresh tomato, onion, green pepper, cucumber and fresh coriander.  

Pork vindaloo 

Serves 4 

Ingredients

For the spice paste  

10 dried chillies, seeded 
1 cinnamon stick, crushed 
1 tsp cumin seeds 
1 tsp ground turmeric 
½ tsp black peppercorns 
4 whole cloves 
2 Tbsp white vinegar 
Glug of canola oil 

1kg pork roast, cut into large chunks
Salt and milled pepper 
Canola oil for frying 
3 onions, chopped 
5 cloves garlic, chopped 
1 Tbsp grated fresh ginger 
2 cups water 
¼ cup white vinegar 
2 green chillies, halved 
Fresh coriander, for serving 
8 poppadums, for serving  

Method 

1. Combine dried chillies, cinnamon, cumin, turmeric, peppercorns and cloves in a pestle and mortar and crush to a fi ne spice mixture. Add a glug of oil and vinegar to create a wet paste. 
2. Season pork well and rub with the spice paste. 
3. Heat oil in a large pot and fry onions for 6-8 minutes. 
4. Stir in garlic and ginger and cook for 2-3 minutes. 
5. Add pork and brown for 6-8 minutes. 
6. Pour in water and simmer covered for 30 minutes. 
7. Add vinegar and chilli, then simmer gently for about 20-25 minutes or until meat is tender and sauce has thickened. Adjust seasoning. 
8. Serve hot topped with coriander and crunchy poppadums on the side.

Recipes & styling: Chad January
Photographs: Zhann Solomons  

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What hides in the seemingly dull, dry and small flavour firecrackers called spice? We’re unpacking the spice cupboard to understand the heat, flavour and flair that it adds to your winter dishes.   

A spice as old as time 

Ancient recipes contain essential ingredients that make up the foundation of their authentic flavours. Our curry feature showcases the incredible dishes from around the world. Here’s the 411 on some special spices and the role they play: 

Doro wat – Ethiopia  

Berbere is the most important spice blend used in this dish. This unique, fiery mix has a rich flavour that is achieved by using an array of whole spices, which are toasted and added to already ground spices. This mixture is then blended into what we call Berbere.  Coriander seeds, Allspice berries, Fenugreek seeds, dried chillies, paprika, cinnamon, ginger and turmeric are just a few of the spices in this authentic blend.   

A few other unique ingredient elements that might be foreign to us, such as Korarima (Ethiopian cardamom) and Niter kibbeh (a homemade spiced and clarified butter) makes Berbere unlike anything that we have in our spice arsenal.   

Beef rendang – Indonesia

Rendang makes use of two important elements. The first is a complex rendang curry paste made using fresh turmeric, cardamom, galangal, as well as turmeric leaves, garlic, chillies and lemongrass. Galangal resembles ginger in appearance and comes from the same spice family, but it provides a fuller, tangy and earthy flavour. The second is kerisik – a wet coconut paste made by toasting unsweetened dried coconut and crushing it in a pestle and mortar until the oils are released.  

Beef madras – Southern India  

Depending on where you’re from, this authentic dish contains varied spice measurements that has been passed down in families. The spice mix used to season the beef consists of ground spices such as cumin, cinnamon, cardamom, turmeric, ginger and cayenne pepper. Seeds such as cumin, mustard and fennel are also used.  

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post The low-down on these spices and the role they play appeared first on MyKitchen.

You don’t need to go to a coffee shop for a delicious morning brew. Unlock the secrets of making your perfect cup of coffee at home with these great tips.  

Froth your milk  

Want to make you regular to-go latte order at home? Yes, please! Add some foam to your cuppa by frothing your milk. Not only will it look fancy (perfect for an Insta-worthy photo), it elevates the taste too. To get your foamy drink, use a milk frother. Don’t have one? A simple trick is to warm the milk (not scalding hot), pour it into a jar with a tight-fitting lid and shake for about 30 to 60 seconds. Or take a whisk and work it vigorously in your mug for a foamy cup of delight.  

@fountainavenuekitchen Make foam without a fancy frother! More #kitchenhacks and recipes at fountainavenuekitchen.com. #fountainavenuekitchen #tiktokhacks #frothycoffee #coffeetiktok ♬ original sound – Fountain Avenue Kitchen

Add hot chocolate 

Turn your brew into a mocha coffee by mixing it with some hot chocolate. The combination of chocolate (and the added sugar) is a great way to mask the bitter taste of coffee. Added benefit? You can make yours as ‘chocolatey’ as you’d like since you are mixing in the hot chocolate after the coffee is already brewed. Make your mocha even gooey-er by adding in a piece of your favourite milk or dark chocolate.  

@sagestudios_uk This is the only Mocha tutorial that you’ll ever need Adding a pinch of sea salt is the secret to the most delicious mocha in the world #sagecoffeemachine #bambinoplus #homebarista #coffeeathome #learncoffee #mocha #coffeetutorial #coffeehowto #sagebambino ♬ lofi and minimalist BGM(325514) – Kazuhi

Salt and spice make everything nice  

Sprinkle in salt and mix in some spices to make your coffee taste nicer. It may sound strange, but adding a pinch of salt to black coffee makes the bitterness more mellow by increasing its sweetness. The coffee’s nutty flavours will be more pronounced too. To add more flavour, mix warming spices like powdered cinnamon, nutmeg and cardamon into your coffee grounds before you brew. Think a warm chai latte on a chilly day – yum! 

@acupuncturefit Looking to ditch sugar and creamer ? This may help! #Healthtips #Dranis #learnonTiktok #TikTokPartner #needtoknow ♬ Starstrukk – 3OH!3,Katy Perry

Image: Unsplash

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Sjaan van der Ploeg’s recipes prove that coffee belongs in more than just your mug. Explore all the ways in which coffee can add a rich umami flavour to just about everything! 

Creamy tiramisu cups 

Serves 6-8 

These require minimal effort and serve as a perfect dessert for those who prefer less sweetness! Be sure all your dairy ingredients are ice-cold for the best result. 

Ingredients 

For the Mascarpone cream 

2 tubs (500g) mascarpone
1 cup (250g) double thick cream
¼ cup (30g) icing sugar, sifted
½ cup (125ml), cream
1 tsp (5ml) vanilla essence
¼ cup (60ml) instant coffee granules
2 cups (500ml) boiling water
1 packet (200g) ladyfinger biscuits
Cocoa powder, for dusting 

Method 

1. Beat together mascarpone, double thick cream and icing sugar until smooth.
2. Add cream and vanilla to a bowl and whisk to stiff peaks. Fold cream through the mascarpone mixture.
3. Mix together coffee and boiling water until the granules dissolve. 
4. Break biscuits in half (or based on the size of dish you’re using.). Dip each biscuit piece into the coffee and soak for a few seconds. 
5. Place alternating layers of coffee-soaked biscuits and a few spoons of mascarpone mixture in 6-8 serving cups, glasses or ramekins.
6. Refrigerate the tiramisu cups overnight.
7. Serve dusted with some cocoa powder. 

Honourable mentions: 

We like coffee so much that we added some more of our faves: 

Coffee buttercream icing 

Makes 4 cups 

For a more intense chocolate flavour, add ½ cup cocoa powder with the icing sugar and whisk through for a mocha buttercream. 

Place 1 cup (250g) soft butter in the bowl of a stand mixer, followed by 5 cups (1kg) sifted icing sugar. Slowly beat together until almost fully incorporated. Add ¼ cup instant coffee granules to 3 Tbsp boiling water and stir together until granules have dissolved. Add coffee to the butter mixture, along with 2 Tbsp milk, 1 tsp vanilla essence and a sprinkle of sea salt. Increase mixer speed and beat until thick and fluffy, about 4 minutes, stopping to scrape down every minute. Use on cupcakes, birthday cakes or freeze in a ziplock bag for up to three months.

Coffee syrup 

Makes ¾ cup 

Drizzle over desserts or use for iced coffees, refrigerating for up to 1 month.  

Add 1 cup strong instant or filter coffee and 1 cup sugar to a pot and bring to a boil, stirring to dissolve the sugar. Boil for 6 minutes until reduced and slightly thickened. Set aside to cool completely before adding to a jar.

Coffee spice rub 

Makes about 1 cup 

Use as a dry rub on meats like steak, chops or brisket. The coffee aids in tenderising the meat and adds an extra smokey depth of flavour. 

Combine ¼ cup coarsely ground coffee with 2 Tbsp of each garlic powder, treacle sugar, onion powder and fine salt. Add 1 Tbsp of each ground coriander, paprika and ground cumin. Finally, add 2 tsp black pepper and ¼ tsp cayenne pepper. Rub mixture together using your fingertips (this incorporates the coffee best) and store in an airtight jar.

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons, Supplied 

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