Hi friends! Ethan here to talk about: Saffron. Who knows what to do with it? Everyone seems to be intimidated by the luxury reputation and perception of scarcity. In my opinion, saffron has the opposite problem—if you don't use it, you don't ever get to experience its magical aroma and flavor, not to mention the traditional and well-studied health benefits (see Extra Pinch below). I'd say "treat yourself" to a jar today, but it's actually not that expensive. We sell our saffron in a small jar (for less than a fancy coffee, by the way) because you only need a tiny bit. | | Saffron has been one of the most valuable items in the world since antiquity, cultivated for thousands of years with written evidence from ancient civilizations in India, Egypt, Mesopotamia and Greece. Used variously as medicine, perfume, flavoring and aphrodisiac, saffron is the stigma of a crocus, which according to the internet is the "receptive, sticky tip of the female reproductive organ of the flower." Do what that information what you will. Each flower grows 3 red stigmas, attached at the base to a long thread that runs down through the stem of the flower. Saffron must be hand picked at dawn, just as the flowers begin to open. The timing is very tricky: too early, and the stigmas are small or pale; too late, and they can dry out or brown. No lesser writer than Homer used saffron to describe the color of the robes of the Goddess of the dawn, aligning its golden color with the daily divinity of sun's first light. | | In Afghanistan, where we source our stunning Herati Saffron, the harvesting and processing is done by women. As you may know, Afghanistan's Taliban government has instated a system of gender apartheid: women are not permitted to go outside alone or speak out loud in public, let alone pursue an education or career. Nevertheless, many Afghan families are women-led, and the saffron industry is one of the few areas where women can get jobs to support entire families. | | To cook with saffron, simply infuse it in water. I like to use hot water to save time. My mother-in-law Shazia, who is from Afghanistan and is an amazing cook, likes to use ice cubes, to slowly cold-infuse the water as they melt. Either way, a little bit of saffron + water is great in rice, tomato sauces, chicken soup, salad dressings, marinades, bread dough, cake batter, iced tea and pretty much anything else you can add water to. Saffron's flavor is warm and grassy, like good butter. It smells like honey and fresh hay. It looks like a sunrise, evoking the bounty of summer. | | I recommend using 2-3 threads per person for any dish. To enjoy a cup of “bottomless saffron tea,” simply add a few threads of saffron to a mug, then add hot water. Sip and refill, and maybe get a jar for dad, too, in time for Father’s Day. | | Ethan Frisch Burlap & Barrel Co-founder & Co-CEO | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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