Spice of the Week: Saffron

This week, we focus on the most expensive spice in the world (even today): saffron, a spice coming from the Crocus sativus.

Saffron was of special importance to Roman nobility, as saffron water was sprayed in arenas, theaters and spas. Saffron also played an important role during Roman nobility’s banquets. The Romans referred to saffron as “crocus”, presumably derived from the Greek term “crocos”. The current name “saffron” probably comes from the Arabic “za fran”, which means “be yellow”.

Creole meat

2 tablespoons butter

2 onions

500 g beef or mutton

pinch ground allspice

pinch ground cloves

pinch chili powder

pinch saffron

2 green peppers

1 tablespoons raisins, salt

Sauté onion in butter, add cut up meat and cook about 5 minutes, stirring constantly. Add salt, spices and sliced peppers. Simmer covered until meat is tender. Towards the end, add raisins and saffron. Serve with rice or pasta.

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