I have been fortunate throughout the years to have friends and co-workers who, when they find out I have an intense interest in food, indulge me by bringing gifts of ingredients to explore.  The delightful little bottle of saffron from Spain was gifted to me possibly as long as three decades ago.  Since it has been kept in good environmental conditions, the saffron is still quite flavorful.    

Most saffron is grown in temperate regions of the world, with the majority grown in Iran.  According to Wikipedia, "it likely originated in or near Greece, Iran, Kashmir or Mesopotamia."  Being very special and dear, I tend to use it sparingly.  It is made of the floral stigmas of Crocus sativus.  In the photograph below, it is easy to see why the stigmas protruding from the flower actually look similar to those in and in front of the jar.  But the flower is actually something completely different.  It is false saffron - Carthamus tinctorius, from which safflower oil is made.  To think these flowers are being used in floral arrangements is no more surprising than a sunflower might be, but being unfamiliar to me, the false saffron flowers were a special treat.  My compare and contrast photographic mission was afoot.       
  

Food - saffron flower & saffron 1

The leaves are quite leathery and dark green, but the flowers with stigma colors graduating from hot orange to yellow, are show stoppers.  In that respect, the flower out of which safflower oil is made could probably produce the sweet yellow color of true saffron.   

Food - saffron flower & saffron 2

True saffron put in liquid, in this case, water, produces a beautiful yellow.  

Food - saffron 1

After "steeping", the yellow color becomes more saturated and renders a gold color.  So the true saffron out of which many dishes, including saffron rice, are made, is fairly similar to the color of the false saffron flower.    

Food - saffron flower & saffron 3

That humans discovered saffron and began trading it as early at 3,500 years ago, along with so many other things we consume and take for granted, is nothing short of miraculous and endlessly fascinating.

Thanks to Kay C., Marilyn G., Karren, Connie, TTT, Steve, Veronica, Jean & Sam, Terry T. and Brenda for writing about last week's blog.  

With the time change, we can all get out earlier with our cameras or phones to capture the autumn light in all its glory, or simply take in the bliss

until next Monday,

DB

a passion for the image©