Saffron Substitute

Saffron is the name of the world's most expensive spice, that is derived from the flowers of saffron crocus or Crocus Sativus, which is a member of the crocus genus and the plant family Iridaceae. In a saffron flower, one can find three red stigmas, which are dried to be used as a spice in the form of a thread. As a spice, it mainly features in the Central Asian, Indian, Iranian, Arabian, Turkish and European cuisines. The flowering plant saffron crocus is actually a native of Southwest Asia. As a spice, it is usually described to have a hay-like sweet taste, while its aroma is said to remind one of the smell of both honey and hay.

It is available as threads and powder. It can take more than two hundred thousands of hand-picked saffron stigmas, just to make a pound, which is enough to explain why this spice is the most expensive spice in the world. As far as substitution is concerned, one can substitute its color with a few other spices, but not the flavor.

Saffron Health Benefits

It is not highly valued for the wonderful color, and the unique earthy flavor it adds to foods, but also for its health benefits. It is considered to have antioxidant properties, for which it can play a significant role in preventing diseases and disorders, that can result from the cell and tissue damage caused by the free radicals. It is also found to contain carotenoids, which too exhibit antioxidant properties, and can lower the risk for development of tumors, especially skin tumors. It may have anti-cancer effects and lower the level of cholesterol in the body. It can also prove beneficial for neurodegenerative disorders, depression, insomnia, asthma, indigestion and heartburn, and memory impairment.

Replacing Saffron in Cooking

As has been mentioned already, its distinct aroma cannot be substituted. But it may become quite hard to find the original and pure saffron at times. As far as its substitute is concerned, it should be kept in mind that only the color that it imparts to a particular dish can be replaced with a few spices. One such popular spice is turmeric. Turmeric is the herbaceous perennial plant of the ginger family, and its roots are used to prepare the yellow turmeric powder, which is often seen as a cheaper substitute of this spice. Turmeric can give a yellow color to a dish just like saffron. But, only a few threads are required to get a rich yellow color, and to impart that same color, you have to use a greater amount of turmeric, usually 4 times as much as saffron.

Like turmeric, American saffron or Mexican saffron, which is many times also passed off as saffron, can also give similar color to foods. American saffron is actually not saffron, but safflower, a plant of the daisy family, from which safflower oil is derived. The flower of this plant is many times used as a cheap substitute in cooking. However, it does not have any flavor, and so cannot substitute the aroma of saffron. Another flower, whose petals are used to give color to foods like, risottos, pastries and fish stews is marigold. The yellow or orange-colored petals of marigold can give a color to these foods, quite similar to that given by saffron. Marigold blossoms can also be used as a substitute in paella.

Annatto, also called 'Roucou', which is used as a food additive is derived from the achiote trees. It is used both for food coloring and as a flavoring agent. The flavor of annatto seeds is said to be slightly peppery and sweet. It mainly features in Latin American cuisines, in place of saffron. It is also used in coloring confectionery, butter and cheese and in Filipino and Caribbean dishes. The seeds or annatto seeds are triangular-shaped and brick-red in color. Annatto is commonly referred as 'poor man's saffron'.

So, turmeric, safflower, marigold blossoms and annatto can be used as substitutes, though its unique flavor is simply not imitable. While using it, it should be kept in mind that the powder is more likely to get adulterated or diluted with turmeric or other food additives. This is the reason why the threads are usually preferred over the powder by expert chefs. But still if you can find it only in the form of powder, be sure to use it in lesser amount than the threads. The actual threads are red with an orange-colored tip. If you cannot find the orange-colored tip, then the threads sold as saffron threads are more likely to be the dyed threads or petals of other flowers.