Saffron - history, production, counterfeiting, purchasing and use

Typically seen in Middle Eastern dishes, saffron is also the star ingredient in dishes like paella, bouillabaisse, and risotto Milanese. Many Asian cuisines feature a yellow rice dish which can be made with saffron. However, more often, turmeric is the spice that characteristically tints these dishes. Since both saffron and turmeric have quite strong, distinctive aromas, it should be easy to discern one from the other.

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Saffron grows all over the world and deciding which country produces the best involves personal preferences. As with wine, the elements of nature affect the quality and flavor of saffron varying by region and year. Spain, Greece, India, and Iran remain dominant in commercial saffron production. Some recognized types of saffron are Poshal from Iran and Mancha from Spain. Higher grades of saffron include Sargol from Iran, Coup from Spain and Stigmata from Greece. It should be noted that the most popular variety of saffron is Mancha from Spain.

The Pennsylvania Dutch, reputed for their prudence and simplicity, also commonly use saffron in their cuisine. Schwenkfelder cake, a saffron-scented sweet, is named after the family that emigrated from Germany and brought saffron to this community. It seems ironic that the most expensive spice is a common ingredient used by the Amish, who are known for their frugality.

With a wonderful aroma, subtle flavor, and vibrant color, saffron adds its characteristic flavor and color to any dish. Most often sold in tiny amounts by the gram, saffron is one of the most costly spices in existence. Rediscover this valuable spice and take it to new heights!

Bibliography

Saffron:

Hemphill, Ian. The Spice and Herb Bible. Australia: Robert Rose, 2000.

Root, Waverly. Food. New York: Simon and Schuster, 1980.

Vanilla, Saffron Imports. "Saffron," <http://www.saffron.com/what.html>(Assessed April 3, 2002).

RELATED ARTICLE: DANTE BOCCUZZI

AUREOLE

NEW YORK, NY

New and improved, Dante Boccuzzi is back in town, taking control at Aureole. A former disciple of Charlie Palmer, Boccuzzi has literally come full circle. Aureole--meaning halo--symbolizes Boccuzzi's career; ironically, it was in the very same kitchen he now runs that he first embarked on his career.

After getting his start at Aureole, he spent two years working in Europe to learn and experience as much as possible. His first stop was in Italy on the dreamy island of Sicily. The next stop was in London at Escargot, working for two "crazy chefs" in what was the toughest job he ever had. Recommended by a former British colleague, he recalls that working at the restaurant was an amazing experience, but totally exhausting--not only because of the workload, but also because of the sheer madness of it all. Soon after, he moved onto the south of France to Les Muscadins where the hectic pace he was accustomed to came to a screeching halt. The next stop was at the three-star Michelin Gualtiero Marchesi outside of Milan.

Then, Charlie called--Palmer, that is. Palmer was consulting for the Mandarin Oriental in San Francisco and planted Boccuzzi as the chef at Silks. Boccuzzi made a name for himself during his years working at the restaurant. In fact, he did well enough to receive two consecutive nominations for the best regional chef at the James Beard Awards.