Saffron has always been the world's most sought after spice.It's been used for centuries and it's what gives risotto Milanese and paella their distinct golden coloring and rich flavor. Yet this import is now being grown on farms across America.It's becoming a popular crop.
New contributor Jane Black wrote this for today's New York Times Wednesday Food section. Saffron is a big crop of Iran but due to sanctions the US can't be imported here.It can be bought from Spain,India and Afghanistan, the last, also may have sanctions against US trade. This is where American saffron farmers come in. The crop is becoming popular with people who wouldn't have even dreamed about farming. It's always has been popular and surprisingly enough one of America;s earliest cash crops.It was part of Colonial Philadelphia;s commodity trade and was even as valuable as gold. The Pennsylvania Dutch embraced to and used it's golden goodness in teas, soups and cake,s It was even traded to the Spanish colonies in the Caribbean until the trade was disturbed by the War of 1812. Now saffron is making a huge comeback, although it was always a part of such great rice dishes like paella and risotto MIlanese.
Saffron farming is hard work however. It takes money to buy the corms or crocus bulbs to get the saffron. The harvesting the spice is hard. The croci has to be picked by farmers on their hands and knees in the dark!They have to be harvested in the dark before the sun rises and then each stigma, the sticky part of the flower's pistil.Melinda Price, of Peace and Plenty Farm in northern California processed 50, 000 to do . She uses her saffron to make unusual products like saffron infused honey and lemonade.They're solid money makes and don't require a big crop.Another saffron farmer, Jette Mandl Abramson came to a similar conclusion. She creates a saffron tincture that is one of her most popular.It does have its' medicinal qualities too. It's anti-inflammatory , helping in cardiovascular problems along with alleviating arthritis.it also helps in inducing sleep and suppressing tumors too. Most home chefs use it a variety of dishes and it adds to any recipe.
Saffron is becoming a hot crop. Will it be a new sensation this year? POssibly thanks to the amount of interest in it.
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