Saffron powder, Iran

Saffron - the gold of the kitchen - is obtained from the stigmas of the saffron crocus, which are plucked and dried by hand. 150,000 flowers yield 1 kg of threads. The strong, aromatic fragrance comes from safranal, a volatile essential oil. Picrocrocin produces the bittersweet, smoky, and earthy flavor. Crocin, a water-soluble compound, gives saffron its coveted bright yellow color. Saffron powder is soluble in both cold and warm water. Approximately 1/8 teaspoon of powder is equivalent to one heaped teaspoon of saffron threads, about 1 gram. It is used in cooking for dishes such as risotto, paella, and bouillabaisse, and for seasoning seafood.