It’s Tasty Tuesday!
Some spices just feel more almost mythical and saffron is one of them. Just a few crimson threads can transform a dish with their golden hue and delicate, honey-like aroma. But what exactly makes saffron so special AND so expensive?
Saffron comes from the flower Crocus sativus and each bloom produces only three tiny stigmas. To gather enough for even a single ounce, thousands of flowers must be hand-harvested. It’s a labor of love, done carefully by hand, which is why saffron is often called the most precious spice in the world.
In the U.S., saffron runs about $70–$80 per ounce, a price driven by the delicate hand-harvesting of thousands of flowers for just a few golden threads.
Originating in regions like Iran, Spain and India, saffron has been treasured for centuries not just for its flavor, but also for its role in wellness traditions. It’s rich in antioxidants and has been studied for mood support, digestion and even skin health.
In the kitchen, saffron is most famous for bringing golden color and subtle flavor to rice dishes like paella, pilaf and risotto. I’ve even stirred it into my own Plant-Based Carbonara, where it adds a delicate depth and a hint of golden richness, proof that even a pinch of these threads can make something unforgettable.
Wishing you a colorful and productive day!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
