A majority of home cooks are familiar with saffron grown in Kashmir and Spain. Kashmir saffron veers towards the woody side of the flavor spectrum whereas the Iranian variety possesses a floral character which lends a fascinating beauty to the spice. Iranian Sargol (pure stigma, the yellow style removed) arouses synesthetic pleasure on sight; the crimson color is so rich that it appears infinite and one can easily imagine the feeling of fine velvet on the tips of the fingers by gazing at it. Combine this with an aroma that defies categorization and you have quite a seductive ingredient at hand.
Aphrodisiac and laughter-inducing qualities have been attributed to saffron in culinary texts and folklore. From a logical perspective, the preciousness of saffron, which is the most expensive spice in the world, would produce happiness in anyone fortunate enough to have access to it. Each saffron crocus has three stigmas and hand cultivation is still the method used to harvest the spice. Unethical hands have been known to adulterate saffron with coloring agents like turmeric and safflower, especially in the powdered state. This fact was not lost on a 15th century German tribunal called the safranschau; they were known for sending saffron adulterers to death by burning at the stake or worse yet, burying the guilty alive with the adulterated saffron they had sold in life—Dark Ages indeed.
The flavor of saffron fully develops once the stigmas are dried. There are three molecules that give saffron its distinct characteristics and they are safranal (aroma), picrocroin (bittersweet flavor) and crocin (coloring agent). Notes of saffron have been used in perfumery, but its use is restricted as the self-governing body known as The International Fragrance Association (IFRA) has classified molecules derived from the spice as skin irritants. This has certainly set limits on perfumers, but at the same time has inspired new creations that follow acceptable guidelines. L’Artisan Parfumer’s Safran Troublant is a wonderful execution of such creativity as are various fragrances which use the historic attar of saffron (saffron that is fixed in sandalwood oil) as inspiration.
I was introduced to Iranian Sargol saffron by Thierry Mugler’s Mojdeh Amirvand. I will never forget the day she carefully placed a round container wrapped in violet tissue paper into my hands. With eyes closed I held it to my nose and knew instantly that it was saffron (in retrospect, the violet tissue paper, the exact same color as the crocus sativa flower, was no coincidence). “Saffron will put a smile on your face and make you laugh,” she said, citing folklore from her native Iran. Apparently there is science behind the myth as recent research suggests that crocin and safranal have measurable antidepressant effects, Journal of Ethnopharmacology (2005; 97:281–4).
Saffron is a gorgeous addition to savory dishes like arroz con pollo, bouillabaisse, biryani, paella and risotto, but in sweet pastry and desserts it is worthy of worship. Perfumer Christophe Laudamiel and I discovered an Indian dessert called Badam Halwa at Chennai, a restaurant in New York City. The combination of ground almonds, ghee, sugar and saffron was profoundly haunting and cemented our friendship on the spot. Bois de Jasmin's Victoria Frolova and I happened upon Pongal’s version of the treat and it was after this experience that a recipe was born, Gâteau Baiser De Safran (Saffron Kiss Cake). This cake is best served warm, but there is one caveat; you must share the joy of saffron with those you love (or wish to love), hence the double yield. Enjoy!
Gâteau Baiser De Safran
(Saffron Kiss Cake)
Recipe by Michelle Krell Kydd
Yield: Two Cakes
· 4 cups Arrowhead Mills® Organic Whole Grain Pastry Flour
· 4 tablespoons Bob’s Red Mill® Ground Flaxseed Meal (blonde)
· 1 cup granulated sugar
· 4 teaspoons aluminum-free baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 teaspoon ground green cardamom (Guatemalan)
· 3 pinches Iranian Sargol saffron (heaping ¼
· 1 tablespoon of pure almond extract
· 1 tablespoon and 2 teaspoons Cortes® brand rose water
· 5 ounces golden raisins (picked through)
· 2 ½ cups low-fat, “no salt added” buttermilk
· ½ cup grapeseed oil
· 4 large egg whites
· Preheat oven to 350 degrees.
· Infuse saffron in a shot glass with 2 tablespoons warm water for 10 minutes.
· Sift flour, sugar, baking powder, baking soda, and salt. Add cardamom and flaxseed meal (without sifting) and mix dry ingredients together.
· In a separate bowl, separate egg whites and add rosewater and almond extract. Mix by hand until incorporated.
· In a separate bowl mix buttermilk and saffron infusion, including stigmas.
· Add grapeseed oil to the wet ingredients and mix well by hand. It is important to add the grapeseed oil last as oil seals the stigmas and prevents further color infusion into the wet ingredients.
· Add golden raisins to the liquid mixture.
· Make a well in the bowl with the dry ingredients and combine with wet ingredients, gently folding until everything is mixed.
· Fill two 8 ½ x 4 ½ x 2 ¾ loaf pans and bake for approximately 50 minutes (or until a toothpick inserted in the center comes out clean). The pans should be set on the center oven rack.
· Remove cakes from the oven and allow them to cool on a wire rack.
· Store cakes in the refrigerator. Slices can be served at room temperature or warmed up.
Vanilla Saffron Imports sells Iranian Sargol saffron in various sizes. Stick with saffron threads versus the powder. (415) 648-8990
Kalustyan’s sells grapeseed oil, ground green cardamom, genuine almond extract and rosewater. (800) 352-3451