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- Saffron is available in threads or powder.Maren Caruso/Digital Vision/Getty Images
Saffron is a perennial herb and is widely cultivated in Spain, although India, France, Italy, Turkey, Greece and the People's Republic of China grow it as well. It gives a rich yellow coloring to rice dishes, sauces, soups, cheese and butter. The spice also lends an aromatic flavor to the foods. It is not difficult to recognize quality saffron. It is expensive but will last for years if stored properly. - Look for saffron that has a color strength of at least 190 degrees. The color strength affects the flavor and aroma as well as the yellow coloring in your foods. The label on the saffron package will tell you the color strength. If you are buying it from a vendor, ask to see the photospectrometry report which will confirm the strength. The International Standard Organization (ISO) sets standards for spices and many other items sold on the world market. The minimum standard for saffron is 190 degrees, according to The Cooking Inn website.
- Quality saffron is a bright red color. Less expensive varieties may be dyed to increase the value. One way to ensure you are not getting a cheaper variety is to examine the ends of the threads, they should be slightly lighter in color and an orange-red shade.
- Powdered saffron does not store as well as threads, therefore once it ages you have to add more powder to get the rich flavor. Threads are the most economical way to purchase saffron. It will last for years if stored in an airtight container away from light. You can purchase it at specialty shops where international foods are sold, gourmet or ethnic shops and from websites where herbs and spices are sold. The basic rule is to use 1/4 tsp. of powder for 1/2 tsp. of threads. Many people only buy a partial gram, but the most economical way to buy saffron is to purchase at least one gram of threads. It is also available in larger quantities of 5 grams and a full or half ounce.
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