Savor & Vine

Often referred to as "red gold," Saffron is a filament derived from the crocus flower. Originating from the Mediterranean, it has traveled across continents to become a staple in everything from Italian Risotto to Iranian Paella. Understanding the grading of Saffron is crucial for any chef looking to achieve the perfect balance of metallic, hay-like, and floral notes.

When buying, always look for deep crimson threads with an orange-red tip. Cheap substitutes are usually imitated with the stigma of the saffron crocus or, worse, non-edible dyes. To fully release its flavor, steep saffron threads in warm liquid—like broth or wine—before adding them to your dish. This technique ensures an even distribution of color and taste.