Canadian Living 2019-10-01

PH

OT

OG

RA

PH

Y,^

TA

NG

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cook & eat

freezer

to table

96

thanks-

giving

104

quick &

easy

90

gluten-

fre e

112

last

bite

122

ingredient

of the month

SAFFRON

The filaments found in the

flowers of the autumn crocus

(Crocus sativus) have long

been prized by the epicurean

world for their ability to

turn the figurative culinary

stone into gold. Saffron, as

those vivid dried threads are

more commonly known, is

so expensive because about

150 flowers render only a

single gram of the spice in

the labour-intensive method

that’s used to produce it.

To those who have been

mesmerized by the glory of its

colour and have succumbed

to its subtle flavour, though,

adding that Midas touch to a

recipe is well worth the cost.