Reviewed by Rama Gaind.
By Ramin Ganeshram, Reaktion Books, $24.99.
Saffron is the world’s most expensive, and some say prized ingredient, but not many of us think of its many health benefits. Journalist, historian and food writer, Ganeshram does just that – and a whole lot more. She explores its dramatic history and recipes.
Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world.
It is said to have originated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco and India. Some of its medicinal properties are of interest. People use saffron most commonly for depression, anxiety, Alzheimer’s disease, menstrual cramps (dysmenorrhea) and premenstrual syndrome (PMS).
It is largely cultivated and harvested by hand from the crocus sativus flower, commonly known as the ‘saffron crocus’. The term ‘saffron’ applies to the flower’s thread-like structures or stigma.
Saffron was adopted as an official colour of India’s flag with the formation of the Indian republic in 1947, due to its significance in the Hindu, Jain and Buddhist religions.
Complete with delicious recipes, surprising anecdotes and an assortment of photographs, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally.
With a subtle taste and aroma, saffron is easy to add to your diet. It pairs well with savory dishes and when soaked in hot water it gives a deeper flavour. Alternatively, you can purchase saffron in supplement form to reap its benefits.
The preciousness of saffron has made it an attractive ingredient for different activities and industries, such as art, medicine, as fragrance in perfumes, cosmetics and cloth dyeing. Inventive!
