Poivres et épices

Author: Lydie Gerboin

  • Saffron spice: History, Legends, and Recipes

    Saffron spice is wrapped in luxury, legend, and centuries of tradition. Often called “red gold,” it remains the most expensive spice in the world—worth more per gram than precious metals. Its distinctive aroma, intense color, and deep cultural roots make saffron not only a culinary treasure but a symbol of passion, sacrifice, and craftsmanship.

    This guide explores the history of saffron, its cultural anecdotes, and how to use it in delicious recipes at home.

    What Makes Saffron Spice So Special?

    Saffron comes from the stigmas of the Crocus sativus flower. Each delicate purple blossom contains only three bright red threads, which are hand-harvested and dried. It takes more than 75,000 flowers to produce a single pound of saffron—one reason the spice is so precious.

    Saffron flower

    Its flavor is hard to describe: earthy, floral, honeyed, and slightly metallic. Its aroma is unmistakable. And its vibrant golden hue transforms any dish it touches.

    A Brief History of Saffron spice

    Origins in Ancient Persia

    Saffron is believed to have originated in ancient Persia (modern Iran), where it was cultivated as early as 3,500 years ago. Persian royals used saffron in perfumes, ointments, and rich rice dishes. Warriors bathed in saffron-infused water to heal battle wounds and invigorate the spirit.

    Saffron in Greek Mythology

    One of saffron’s most famous legends comes from ancient Greece. According to myth, a mortal named Crocus fell deeply in love with the nymph Smilax. When the gods forbade their union, Crocus was transformed into the saffron crocus flower—his vibrant orange-red stigmas symbolizing eternal longing.

    Egyptian, Roman, and Indian Traditions

    • Egyptians used saffron spice as perfume and medicine. Cleopatra reportedly bathed in saffron milk to enhance her skin and allure.
    • Romans scattered saffron spice on theater floors and linens for its luxurious scent.
    • In India, saffron is deeply woven into Ayurvedic traditions and cuisine, from celebratory sweets to healing tonics.

    The Silk Road and European Expansion

    Saffron’s journey across continents was fueled by trade along the Silk Road. By the Middle Ages, it enriched European cooking, medicine, and religious rituals. During the Black Death, saffron prices soared as it was believed to possess healing properties.

    The city of Kashmir later emerged as one of the world’s most famous saffron-producing regions, known for its deep color and bold aroma—often considered the pinnacle of saffron quality.

    Types of Saffron: Understanding the Differences

    Not all saffron is the same. Factors like region, harvesting techniques, and drying methods influence its quality.

    1. Kashmiri Saffron

    • Deep red color
    • Highly aromatic
    • Strong flavor and powerful color-releasing compounds
    • Premium and often the most expensive

    2. Iranian Saffron

    Iran produces over 80% of the world’s saffron. It is prized for its:

    • Balanced flavor
    • Rich color
    • Excellent value

    3. Spanish Saffron

    Known for:

    • Mild, sweet aroma
    • Slightly less intense coloring
    • Ideal for classic Spanish rice dishes like paella

    4. “Fake” Saffron

    Imitations exist—usually strands of dyed corn silk, safflower, or turmeric.
    True saffron threads are:

    • Deep red with slightly lighter tips
    • Dry yet flexible
    • Not uniformly colored

    Cultural Anecdotes and Symbolism

    A Symbol of Celebration

    In many cultures—especially Persian, Indian, and Mediterranean—saffron spice is associated with:

    • Weddings
    • Religious ceremonies
    • Holiday feasts
    • Offerings and blessings

    Its golden hue symbolizes sunlight, prosperity, and joy.

    Saffron as Medicine

    Ancient medical systems praised saffron for uplifting the mood and supporting vitality. While modern science still explores these claims, saffron remains culturally linked to warmth, energy, and well-being.

    The Monks’ Golden Robes

    Buddhist monks are often pictured wearing deep yellow or orange robes. While not always dyed with saffron today, historically many garments were colored using saffron or saffron-like pigments, associating the spice with purity and enlightenment.

    Precious saffron spice

    How to Cook With Saffron

    A little goes a long way. To unlock saffron’s full potential, follow these tips:

    Blooming Saffron (Essential Technique)

    Before adding saffron to a recipe, soak the threads in warm water, milk, or broth for at least 15–20 minutes.
    This releases its color, aroma, and flavor.

    Authentic Uses Across Cultures

    • Persian cuisine: Saffron rice (tahdig), stews, and desserts
    • Spanish cuisine: Paella, seafood broths
    • Indian cuisine: Saffron biryani, kheer, lassi, festival sweets
    • Italian cuisine: Risotto alla Milanese

    Easy Saffron Recipes

    1. Saffron Rice (Persian-Style)

    Saffron rice

    A fragrant side dish that pairs beautifully with roasted meats or vegetables.

    Ingredients:

    • 1 cup basmati rice
    • 1 ½ cups water
    • Pinch of saffron (5–7 threads)
    • 1 tbsp butter or oil
    • Salt to taste

    Instructions:

    1. Soak saffron in 2 tbsp warm water.
    2. Rinse rice until the water runs clear.
    3. Bring water, butter, and salt to a boil.
    4. Add rice, reduce heat, cover, and simmer.
    5. Stir in the bloomed saffron at the end.

    2. Saffron Milk (Kesar Doodh)

    A comforting drink enjoyed throughout India.

    Ingredients:

    • 1 cup warm milk
    • 4–5 saffron threads
    • ½ tsp sugar or honey
    • Optional: cardamom, pistachios

    Instructions:
    Mix all ingredients and let steep 10 minutes before drinking.

    3. Saffron and Citrus Fish

    A bright, aromatic dish perfect for weeknights.

    Ingredients:

    • White fish fillets
    • Saffron soaked in warm broth
    • Lemon zest
    • Garlic
    • Olive oil

    Instructions:
    Brush fish with saffron mixture, season, and bake or pan-sear.

    4. Saffron Risotto

    Creamy, luxurious, and deeply comforting.

    Key Steps:

    1. Toast rice in butter.
    2. Add wine.
    3. Add broth gradually.
    4. Stir in bloomed saffron during the last 10 minutes.

    Try also this great recipe of Saffron and Butternut Squash Risotto with Crispy Sage.

    Why Saffron Endures

    Saffron isn’t just a spice—it’s craftsmanship, history, and culture distilled into tiny crimson threads. From ancient legends to modern kitchens, it continues to symbolize luxury, celebration, and the beauty of patience.

    Whether steeped in warm milk, folded into rice, or infused into a golden broth, saffron transforms dishes into something unforgettable.

  • Curry: A Global Journey of Flavor, Culture, and Comfort

    Few foods are as universally loved—and as widely interpreted—as curry. Found in homes and restaurants from India to Japan, Thailand to Jamaica, and Britain to South Africa, curry is not a single dish but a world of flavors, histories, and traditions. Its story spans continents, colonial encounters, spice routes, migrations, and creative reinvention. For anyone curious about the history of curry, this global journey reveals how deeply interconnected food and culture can be. And whether simmered slowly on a family stove or ordered from a bustling street market, curry remains one of the world’s most comforting and expressive culinary creations.

    A Brief History of Curry

    The history of curry begins with the ancient Tamil word kari, meaning “spiced sauce,” but the culinary concept we now associate with curry is thousands of years old..

    In the Indus Valley civilization—one of the world’s earliest urban cultures—archaeologists have uncovered evidence of turmeric, ginger, and garlic in ancient cooking pots, suggesting that proto-curry mixtures may date back more than 4,000 years. Indian cuisine continued to evolve under diverse regional kingdoms, each developing its own masalas (spice blends) tailored to climate, agriculture, and culture.

    The global rise of curry began with the spice trade. Arab merchants carried Indian spices westward, and by the Middle Ages, pepper, cinnamon, and cardamom were prized luxuries in Europe. Later, during the period of British colonial rule, curry became a bridge between cultures. British officers who developed a taste for Indian cuisine tried to recreate it back home, leading to the first English “curry powder,” an approximation of Indian masalas designed for Victorian kitchens.

    History of curry

    As global migration increased, the concept of curry traveled with people:

    • Indian laborers brought curry traditions to the Caribbean, giving birth to Jamaican curry goat and Trinidadian doubles.
    • Japanese naval officers encountered British-style curry and transformed it into the mild, comforting kare raisu beloved across Japan today.
    • Thai cooks incorporated local herbs like lemongrass, galangal, and kaffir lime into vibrant coconut-based curries.

    Today, curry is less a recipe than a culinary conversation—one that adapts, evolves, and absorbs local identity wherever it travels.

    curry in kitchen

    Anecdotes & Cultural Flavor

    Few foods inspire as many personal stories as curry. In many cultures, curry isn’t just a dish; it’s an expression of identity and memory.

    The Family Masala

    In many Indian households, spice blends are guarded like family heirlooms. A grandmother’s masala recipe might be written down (rarely) or passed on by smell and intuition. Some families roast their spices before grinding; others sun-dry them on terraces, infusing them with the warmth of the afternoon. The taste of curry, in these homes, is the taste of lineage.

    An old joke in North India goes: “If you want to marry into a family, learn their garam masala first.” Whether true or not, it reflects how deeply curry is tied to domestic tradition.

    Curry and Colonial Curiosity

    A British anecdote tells of an 18th-century dinner guest who asked for “that excellent spicy Indian ragout” again. Unable to recall the dish’s Tamil name, the host simply called it “curry.” The term stuck, much to the amusement—and occasional annoyance—of Indians who know that every regional dish has its own name, from vindaloo to korma, saag, chettinad, or kari kuzhambu.

    The Comfort of Kare

    In Japan, curry is as beloved as ramen or sushi. Ask a Japanese college student what they ate during exam season, and many will recall giant pots of homemade curry simmering for days, growing richer with every serving. It is affectionately called “the national comfort food.”

    Three Delicious Curry Recipes to Try at Home

    Here are three diverse recipes that showcase curry’s global personality.

    1. Classic Indian Chicken Curry (North Indian Style)

    Ingredients:

    • 1.5 lbs chicken pieces
    • 2 onions, finely chopped
    • 3 tomatoes, blended or chopped
    • 4 cloves garlic, minced
    • 1-inch ginger, minced
    • 2–3 tbsp oil
    • 1 bay leaf
    • 1 tsp cumin seeds
    • 1 tsp turmeric
    • 2 tsp coriander powder
    • 1 tsp garam masala
    • 1 tsp red chili powder
    • Salt to taste
    • Fresh cilantro for garnish

    Instructions:

    1. Heat oil and add cumin seeds and bay leaf until fragrant.
    2. Add onions and cook until golden brown.
    3. Stir in garlic and ginger; sauté for one minute.
    4. Add tomatoes and spices; cook until oil separates from the masala.
    5. Add chicken pieces and coat well with the mixture.
    6. Add 1 cup water and simmer for 25–30 minutes.
    7. Garnish with cilantro and serve with rice or flatbread.

    This curry is deeply aromatic, richly spiced, and endlessly adaptable—just like the regions that inspired it.

    2. Thai Green Curry

    Ingredients:

    • 2 tbsp green curry paste
    • 1 can (13.5 oz) coconut milk
    • 1 lb chicken or tofu
    • 1 cup Thai eggplant or zucchini
    • 1 red bell pepper
    • 1 tbsp fish sauce (or soy for vegan)
    • 1 tbsp brown sugar
    • Handful of Thai basil
    • Kaffir lime leaves (optional)

    Instructions:

    1. Heat a spoonful of coconut milk until it bubbles and releases aroma.
    2. Stir in the green curry paste and cook for 1–2 minutes.
    3. Add the remaining coconut milk, chicken/tofu, and vegetables.
    4. Add fish sauce, sugar, and lime leaves.
    5. Simmer on low for 15 minutes, until fragrant and silky.
    6. Finish with Thai basil.

    Thai curry is all about balance: creamy, spicy, fragrant, and fresh.

    3. Japanese Curry Rice (Kare Raisu)

    Ingredients:

    • 1 lb beef, chicken, or vegetables
    • 2 onions
    • 2 carrots
    • 2 potatoes
    • 1 apple, grated
    • 3 cups water
    • 1 block Japanese curry roux
    • Cooked rice

    Instructions:

    1. Sauté onions until caramelized.
    2. Add meat and vegetables; lightly brown.
    3. Pour in water and simmer until everything softens.
    4. Add grated apple for sweetness.
    5. Stir in curry roux until thick and glossy.
    6. Serve over steaming rice.

    This curry is mild, comforting, and subtly sweet—perfect for cozy evenings.

    Check also this great recipe of delicious Autumn Chickpea Curry!

    Curry recipes

    Curry’s Ever-Expanding Story

    The history of curry shows that it is far more than a recipe—it is a symbol of cultural exchange, adaptation, and memory. It’s eaten during celebrations, shared among friends, reinvented by chefs, and passed down through generations. Its ability to absorb local ingredients, preferences, and stories makes it one of the world’s most adaptable foods.

    Whether fiery and complex, creamy and mild, or bright with fresh herbs, curry continues to evolve. Every pot tells a story—and adds a new chapter to the history of curry.