Saffron
Crocus sativus · saffron · safran (FR)
Saffron: what every chef needs to know
Think Saffron and you are looking at the most expensive spice in the world by weight: a gram costs three to five euros at wholesale and consists of the hand-picked stigmas of the saffron crocus. Each flower yields only three stigmas and the harvest window lasts two weeks per year, in October–November, primarily in Iran (90% of world production), Spain and Kashmir. The active colouring agent is crocin, which provides the characteristic deep golden-yellow colour. The flavour is subtly floral, lightly medicinal and is lost with excessive use: 0.1–0.2 grams is sufficient for four servings. In commercial kitchens, the threads are always first bloomed in warm water, warm stock or warm milk for ten to twenty minutes before being added to a dish. This maximises colour extraction of crocin. Adding directly gives uneven colour results. Saffron is a go-to in paella Valenciana, risotto alla Milanese, Moroccan tagine and the Provençal bouillabaisse. Genuine saffron can be distinguished from fake by the blooming time: real threads colour the water slowly golden-yellow, fake ones immediately orange.
Saffron: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Saffron: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Saffron: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use always warm, not kokende liquid. boiling water beschadigt the crocine and reduces kleurintensiteit.
light roasting makes the threads brittle so that ze easily in a mortar finely ground are. prevents klontvorming in natte preparation.
add saffraaninfusie to to the einde for maximum kleurretentie. Vroeg add provides intensere flavour but less colour.
use a precision scale. 0,1g per 4 persons is sufficient. more then 0,5g per portion provides a bitter bijsmaak.
Saffron: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Saffron: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried saffron available year-round. Fresh harvest in Iran and Spain October–November. Fresh Spanish saffron (azafrán de La Mancha PDO) is available in autumn through specialist suppliers.
Saffron: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Saffron
How do I distinguish genuine saffron from fake?
Genuine saffron (Crocus sativus) has deep red threads that slightly fade to orange at one end. When bloomed in warm water, the water colours slowly golden-yellow over 5–10 minutes. Fake saffron (often dyed corn silk) colours immediately orange or red. Genuine saffron smells floral-medicinal and does not crumble. Price is also an indicator: saffron below €3 per gram at wholesale is almost certainly not genuine.
How much saffron do I use for a classic paella for 10 people?
For paella Valenciana for 10 people, 0.25–0.35 grams of genuine saffron is sufficient. Bloom the threads for 15 minutes in 50ml of warm chicken stock before use. Add the infusion together with the stock while cooking the rice. More saffron gives no more intense colour but does impart a bitter aftertaste that disrupts the balance of the dish.
Can I use turmeric as a substitute for saffron?
Turmeric gives a similar yellow colour but the flavour is completely different: turmeric has an earthy, lightly bitter taste while saffron is floral and delicate. In paella or risotto alla Milanese, turmeric is not an acceptable substitute as it fundamentally alters the flavour balance. Acceptable as a cost-saving measure purely for colouring in mass production, provided this is noted on the menu.
At what temperature should you store Saffron?
Store Saffron at cool and dry, <20°C, not in de buurt of heatbronnen, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Saffron professionally?
The primary professional technique for Saffron is Soaking (infusion) at 70-80°C vloeistof (water, bouillon of melk) for 10-20 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Saffron contain allergens?
Saffron is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
