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maltatoday, SUNDAY, 1 MAY 2016 35 SAFFRON The most expensive spice in the world, saffron, offers subtle flavours sought out by foodies around the world. Saffron has been described by con- noisseurs as having a taste reminis- cent of metallic honey with grassy or hay-like notes. Used in Indian, Per- sian, Arabic, Turkish and European cuisines saffron not only offers a deli- cate flavour but also the bright yel- low-orange colour associated with paella and bouillabaisse. But why is saffron such a pricey spice? A saffron thread is one of just three stamens produced by the saf- fron crocus flower and handpicked, taking just the red-orange part and leaving behind the yellow part of the stamen, which is tasteless. Just one ounce of the spice is approximately 14,000 saffron stamens. Luckily just a little bit of saffron goes a long way and very little is needed to flavour food and just a pinch will usually suffice for four to six people. Keep in mind that the fla- vour of saffron will be stronger the following day. Since heat releases saffron's flavour it is best steeped in hot water before adding to food. This will also allow the colour to disperse throughout the food. The most efficient use of saffron is to add three teaspoons of hot water to one teaspoon of saffron and leave to soak for a minimum of two hours and a maximum of 12 hours. The stamens will increase to one and a half times their dry size. If you are pressed for time soak the saffron, use five teaspoons of water for every teaspoon of saffron and leave to soak for 20 minutes. Then using the back of spoon, or in a pestle and mortar, mash the threads into a thick paste and use as required. Alternatively toast the threads in a heavy skillet being careful not to burn them and grind the threads into a powder as use as directed by the recipe. Saffron is also available in pow- dered form, though it loses its flavour more quickly. The general rule is to use half the amount of powdered saffron as you would saffron threads. Therefore if a recipe calls for half a teaspoon of saffron threads you can substitute it with a quarter teaspoon of saffron powder. Turmeric is often used as a cheaper substitute for saffron, for colour but not for flavour. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dish- es. Try adding some to your next beef stew or tomato-based sauce. To make a wonderful marinade for fish, add saffron threads, garlic, and thyme to vinegar. Saffron is also used in bread and cake cooking. Use your imagination and be creative when using saffron in your cooking. Saffron was used as far back as during the Roman empire, when baths were perfumed with the spice. King Henry VIII's court ladies dyed their hair with it until the monarch forbade it, when he feared a saffron shortage might reach his own table. In the 1400s, German dealers who were caught adulterating saffron were burned at the stake. Fine food of the week Tiny, strands of gold Food Syrup • 2 cups sugar • 2 tsp saffron • 2 green cardamom pods, crushed • 1 cinnamon stick • 1 tbsp fresh lemon juice Fritters • 2 cups flour • 1 tbsp sugar • 1 tbsp baking powder • 1 tsp baking soda • ½ tsp salt • ½ cup plain Greek yoghurt • 1 egg, lightly beaten • Canola oil, for frying METHOD 1. To make the syrup, bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in saucepan over medium-high heat. 2. Remove from heat and let sit for 30 mins. 3. Pour syrup through a fine strain- er into a medium bowl and stir in lemon juice. Set aside. 4. To make the fritters, whisk to- gether flour, sugar, baking pow- der, baking soda, and salt. 5. In a small bowl, whisk together yoghurt, egg, and ½ cup water. 6. Add to dry ingredients and stir with a fork just until a dough forms. Let sit for 10 minutes. 7. Meanwhile, pour oil into a Dutch oven, and heat over me- dium-high heat until a deep-fry thermometer reads 180°C. 8. Working in batches and using an ice cream scoop or tablespoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, approx. 3 mins. 9. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. 10. Pour syrup over the fritters and toss to coat evenly and serve im- mediately. This recipe first appeared on Gour- met Today TV, aired on TVM on 1 May, 2015 Lgeimat Recipe of the week Just one ounce of saffron includes 14,000 stamens, handpicked from the saffron crocus flower Each saffron crocus produces just three stamens of saffron threads These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan.