Saffron – A New Path for Afghan Farmers

I was so pleased to watch this report on CNN’s Eatocracy blog this morning (watch the video here). In one Afghan province, farmers are bravely turning their backs on opium poppy cultivation, one of the key funding sources for the Taliban. Instead, they have chosen a new path cultivating a legal, rare and precious spice– saffron.

Saffron is the most expensive of all spices, harvested from the stigma of the crocus flower. Originally from W. Asia and Persia, the spice has been cultivated in Southern Europe since antiquity. Saffron has a beautiful orange-red color; when cooked or used as a dye, it produces a vivid yellow hue that is lovely to behold. It is a pungent, bitter spice with a strong odor, and you only need a small amount of it to flavor a dish. In small quantities, it adds an unmistakable and delicious flavor that I absolutely adore. It also has health benefits, and has been used medicinally for centuries. Saffron is full of antioxidants and vitamin B2; it is also being studied as a potential treatment for depression.

It takes 70,000 crocus flowers to create a single pound of saffron. The thread-like spice is worth its weight in gold; the retail price for good quality can be as high as $5,000 per pound. Beware of imitations– grocery stores sell plastic bags of a spice called safflower, or American saffron. The spice looks remarkably similar to saffron, but the flavor is nothing like the real thing. True saffron comes in very small packages with the source labeled, and can cost upwards of $8 for a very small quantity. It’s best to do your homework before purchasing!

I’m very happy that Afghan farmers see a future in this wonderful spice. I adore saffron, though I try not to use it very often because it is so pricey. I’ve linked to a few of my favorite saffron recipes below. Do you like cooking with saffron? Do you avoid it because of the price? Do you think it’s truly worth its weight in gold?

Saffron Recipes to Try

Saffron Rice

Lemony Saffron Couscous

Baghali Polo

Saffron Matzo Balls

 

Like 158 Retweet 2 Google +1 0

Share on Facebook Grab the Feed Stumble it Share With a Friend

Category: Food for Thought, Tori's Corner

Comments (2)Post a Comment

  1. Thank you for this interesting post. Saffron cultivation in those areas certainly seems a change for the good!

    I love the flavour and colour of saffron but can rarely afford to use it. Nice to have some recipes on hand, though, for when I do.

  2. Michelle says:

    I have not cooked with saffron but I am always looking for simple ways to dress up rice and couscous… I will have to try this.

    I also agree that it is important that Afghanistan farmers have another source of income besides opium poppy.

    Thanks for the information and recipe.

Leave a Comment

Please read through the recipe introduction and comments section before asking a question, as it may have already been answered. First time commenting? Read the comment policy.