Chef Sameh Wadi says he named his restaurant after the most expensive spice in the world “because our cuisine is just like the spice—very precious.” Wadi uses saffron in almost every dish on his menu as well as his new line of spice blends, Spice Trail, available at the restaurant. How does one use something more valuable than gold (or, at least, silver) so extravagantly? Judiciousness. Wadi says he goes through approximately an ounce of saffron every other week. 

 

Saffron comes from many places all over the world, but if I had my way, I would use Iranian saffron exclusively. The threads have a deeper color as well as a more pungent aroma and flavor, so I use less of it overall. With some of the Spanish saffrons I get, I have to use four times as much in a particular dish to achieve the same result. However, when I was purchasing Iranian saffron in 2006 to 2007, I was paying $25 per ounce. Now I’m paying $240, and that’s if I can get my hands on it. Last time—and I don’t even like to talk about this because it just about gives me a heart attack—I bought a pound for $1500. That’s almost gone now.

 

Spanish saffron is what most people are probably using. In Spain, saffron is graded on a score, and the best is called “coupe.” The score refers to the coloring power and the color of the actual thread. (The thread is the hand-picked stigma of a crocus flower. There are only three stigmas per flower, and it takes more than 14,000 of these to make an ounce of saffron.). The majority of very high-quality Spanish saffron threads should be red with no yellow color—the yellow portion of the thread also has to be removed by hand. I can still get good quality Spanish for about $100 per ounce. 

 

They probably use more saffron in India than anywhere else in the world, but unfortunately with that kind of volume it can often be compromised. Real Kashmir saffron is very difficult to get right now, and the last time I had it I received it as a gift. (Penzeys has a small amount in stock right now for $150/oz.). Never buy any saffron as a ground powder, because it can be easily compromised—for instance, the yellow (less desirable) threads will be ground down and cut with beet powder and then sold as pure saffron. 

 

Wadi says it’s best to try and find a connection to a wholesale spice provider such as Classic Provisions (classicprovisions.com). In lieu of that, only buy from a reputable source, such as Penzeys. Spice Trail is available at Saffron. 
 

Saffron

123 N. 3rd St., Mpls. 

612.746.5533

saffronmpls.com

 

Penzeys Spices

3028 Hennepin Ave., Mpls. 

612.824.9777

 

674 Grand Ave., St. Paul

651.224.8448

 

7626 160th St. W., Lakeville

952.953.1788

penzeys.com