Umami Paste: The Next Big Food Trend in 2022

Do you like delicious food? Umami paste is about to become the next big trend in the culinary world. The word “umami” is Japanese for “savory.” Umami paste is made from umami-rich ingredients like tomatoes, mushrooms, and anchovies. It is a great way to add flavor to dishes without using a lot of salt. 

Umami paste is the future

In 2022, we are going to see more and more restaurants adding Umami paste to their menus. If you want to get ahead of the curve, start using Umami paste in your own cooking! Umami paste can be used in a variety of ways, such as:

Add it to your favorite soup to add extra flavor. For example, if you like tomato soup, try adding some Umami paste instead of salt! You’ll get more flavor out of each spoonful and won’t need as much sodium either. 

Umami can also be added directly into soups or stews by stirring in small amounts at the beginning while cooking on low heat until dissolved then letting simmer (this will give off an aroma). It doesn’t take long before all its richness seeps through every part of whatever dish you’re making.” The key with Umami is that it enhances natural flavors without overpowering them, so if you’re looking for something more intense in taste then try using Umami paste instead of salt!

Best ways to use Umami and a spice

Umami can also be used as a seasoning on its own. Try putting some Umami paste directly onto your steak or chicken before grilling for an extra layer of flavor during cooking time with no added sodium content at all.”

 Umami will add richness and depth to any dish whether it’s meaty like lamb chops or vegetarian fare like roasted vegetables!” The key here again is using small amounts – just enough so there isn’t much left over after cooking but not too little where they become pointless (i.e., don’t use half a teaspoon when a quarter would do). Tasty Umami Paste will also help cut through any bitterness in your dish – try adding some Umami paste to a salad dressing for an added punch!

Umami in sauces

Umami can be used as an ingredient in sauces. Try making your own simple tomato sauce with Umami and olive oil for pizza or pasta dishes that won’t have much sodium content at all.” Using Umamis instead of salt, you’ll get more flavor out of each spoonful without needing as much sodium either, which means less bloating too!” The key here again is using small amounts (just enough so there isn’t much left over after cooking but not too little where they become pointless  don’t use half teaspoon when a quarter would do.”) 

Fugu Pufferfish

The Fascinating History of Fugu Pufferfish: The Tastiest and Most Dangerous Fish in the World

Did you know that the pufferfish is considered to be both the tastiest and most dangerous fish in the world? This seafood delicacy is a favorite in many parts of Asia, but it can also be deadly if not prepared correctly. In this blog post, we will take a look at the fascinating history of Fugu pufferfish – from its culinary origins to its potential dangers.

The pufferfish is a type of saltwater fish that can be found in both fresh and salt water environments. It is known for its distinctive shape – it has a round, bulky body with a small head and wide mouth. Pufferfish are also known for their ability to inflate themselves when threatened, making them look much larger than they actually are.

The pufferfish is a popular seafood delicacy in many parts of Asia, where it is known as Fugu. In Japan, Fugu is considered to be a national dish and there are several restaurants that specialize in serving this fish. The most prized part of the pufferfish is the liver, which is often eaten raw in sushi and sashimi dishes.

In order for a chef to serve Fugu, he or she must complete a three-year training course and pass two separate exams before they are allowed to prepare the fish.

The pufferfish is often eaten raw in sushi and sashimi dishes, but it can also be ooked and served in a variety of other ways .

What makes the liver of the pufferfish toxic?

The liver of the pufferfish is toxic because it contains a high level of a paralytic toxin. The liver is the most toxic part of the fish, but all organs of the fish contain some toxins.

Fugu Pufferfish

What is tetrodotoxin (TTX)?

Tetrodotoxin (TTX) is a potent neurotoxin that is found in the liver of the pufferfish. It is one of the most toxic substances known, and even a small amount can be fatal.

How is the pufferfish prepared

When the pufferfish is properly prepared, it can be a delicacy. The fish is caught, and then the toxic parts are removed. The fish is then cleaned and iced. It can be served raw, but it is more commonly served cooked.

The pufferfish is believed to taste good, although it has a texture that some people find off-putting. The flesh of the fish is somewhat firm and crunchy, but this isn’t necessarily bad.

In Japan, there are many different dishes made from pufferfish. One popular dish is

“Fugu chiri”, which is a hotpot made from thinly sliced pufferfish, vegetables and spices.

Another popular dish is “sashimi” which involves raw slices of pufferfish served on its own or with rice.

There are several different types of fugu,

“Tora Fugu” is considered the tastiest but also the most expensive.

“Shirauo” is a type of pufferfish that’s served raw in spring and autumn.

“Fugu karaage” is another popular dish that’s made with deep-fried pufferfish meat.

Some people are put off by the high price of fugu, but it’s worth it for the taste and experience.

America’s Best BBQ: Which Region is the King of Smoke?

There are many different opinions on who makes the best BBQ in America. Some people say that Texas is the king of smoke, while others claim that Kansas City is the true home of BBQ. So, which region really does make the best BBQ? In this blog post, we will take a look at some of the most popular BBQ styles from around the country and see which one comes out on top!

Texas-style BBQ is it the best?

The first BBQ style that we will take a look at is Texas-style BBQ. This type of BBQ is famous for its smoked meats, such as brisket and ribs. The meat is cooked over indirect heat using oak or pecan wood, which gives it a delicious smoky flavor. Texans are extremely proud of their BBQ traditions, and many people travel from all over the world just to get a taste of authentic Texas BBQ.

Carolina-style BBQ nothing better than good southern cooking.

The next BBQ style we will examine is Carolina-style BBQ. This type of barbecue is often made with pork, and it’s usually cooked on a pit or an open fire using hardwood coals as fuel. It’s typically served without sauce, and the pork is shredded or chopped into small pieces. Carolina-style BBQ is known for its intense smoky flavor and crispy skin.

Kansas City-style BBQ is the midwest the best?

Next, we have Kansas City-style BBQ. This type of barbecue is famous for its thick and sticky sauce. Which is made with tomatoes, molasses, brown sugar, vinegar, and various spices. The meat is typically slow-cooked on a smoker or grill with hickory wood chips, and it’s often served over white bread.

Memphis-style barbecue enough said.

The last BBQ style that we’re going to take a look at today is Memphis-style barbecue. This type of barbecue uses dry spice rubs to season the meat before cooking. It’s typically cooked in a smoker using hickory, apple, or cherry wood. Memphis-style BBQ is famous for its sweet and tangy sauce. Which is made with vinegar, tomato paste, brown sugar, and Worcestershire sauce.

So, who makes the best BBQ in America? In my opinion, it’s a toss-up between Texas and Kansas City. Both regions have amazing BBQ traditions, but I think that the sauce in Kansas City-style barbecue gives it an edge over Texas-style barbecue.

If you want to try some of America’s best BBQ for yourself, then check out our guide on where to find great BBQ near you! We’ve got you covered with everything from traditional Memphis-style BBQ joints to modern Texas-style BBQ restaurants.

San Francisco sourdough bread why is America in love with it | Chef Parttime

It’s no secret that San Francisco sourdough bread is popular in America. In fact, it’s become so popular that many people consider it to be a staple food item. But what makes San Francisco sourdough bread so special? And why is it so beloved by Americans? Here are a few reasons why this type of bread has become so popular.​

The dough for sourdough bread is fermented with a sourdough starter, which contains lactobacilli and yeast. The lactobacilli produce lactic acid, which gives the bread its characteristic sour taste. Sourdough bread is believed to be more digestible than other types of bread, and some people believe that it has health benefits, such as reducing the risk of gastrointestinal problems.

The dough for sourdough bread is fermented with a “starter” which contains yeast and lactobacilli. Lactobacillis produce lactic acid which gives the bread its characteristic sour taste. People who have problems digesting other types of bread, such as people with gluten intolerance and irritable bowel syndrome (IBS) usually do not have problems eating sourdough bread

History of Sourdough Bread

Sourdough has a long history in San Francisco. For much of the 20th century, it was the most common type of bread in San Francisco. Around World War I, non-native yeasts were added to some recipes to improve the rising time and volume; this resulted in standard loaves like those found in many other parts of America at that time. However, sourdough remained more popular than commercial yeast for decades afterward; retail bakers continued to use it for decades afterward, and some restaurants still use a starter in their kitchens.

Sourdough was created by San Francisco residents who wanted to be able to bake bread themselves without having to buy yeast from the store. The term “sourdough” was first published in a description of a cleaning process used by early California brewers. [1]. Sourdough became popular because there were so many different microbes in San Francisco’s environment that people thought eating sourdough would help protect them from illness [2]

How is Sourdough Bread Made

The fermentation process gives sourdough bread its unique flavor and texture. The fermentation process creates lactic acid, along with other flavor compounds. Delayed yeast activity allows the bread to ferment for an extended period of time; this also permits more sugar molecules to break down into carbon dioxide and ethanol. Ethanol evaporates faster than water, which allows the bread to rise. Another result of delayed yeast activity is that sourdough bread tends to be less chewy than regular, yeast-raised bread.

Sourdough bread is easier to digest than many types of other bread because it’s fermented with bacteria and yeast that break down proteins into sugars that the human body can absorb more easily [3]. In addition, sourdough may be better for people who have irritable bowel syndrome (IBS) or gluten intolerance because these ingredients are easier to digest.

Sourdough bread can be eaten plain or used to make sandwiches, toast, and pizza. Sourdough bread may be supplemented or replaced with other types of yeast-leavened bread. To some people, sourdough has a more complex flavor than other types of bread. This is due to the fermentation process that produces lactic acid and flavor compounds. Sourdough also has a lower glycemic index than standard commercial yeast-leavened bread. This means that sourdough bread will not cause a sharp rise in blood sugar after it is consumed.

Popularity of Sourdough in San Franscisco

There are many different bakeries in San Francisco that sell sourdough bread. Some bakeries still use a starter in their bread-making process. Other bakeries buy sourdough bread from other bakers and sell it under their own brand.

Baker Bruce Aidells, founder of Aidells Sausage Company and former host of the PBS TV series The Kitchen Detective, has been credited with helping to revive sourdough bread in San Francisco. Aidells opened a bakery, The Bread Workshop, in 1994. In 1999, he started selling packaged sourdough starters to the public. His business expanded when Bon Appétit magazine published an article about his baking process in 2006.

Although sourdough bread is more expensive and takes longer to make than other types of bread, the unique flavor and texture it provides makes it well worth the effort. If you’ve never tried sourdough bread before, I highly recommend you give it a try – you won’t be disappointed.

National Pizza Day: How to Celebrate With the Best Homemade Pizza

Feb. 9 is National Pizza Day, and there’s no better way to celebrate than by making your own pizza! Whether you’re a seasoned pro or just starting out, we’ve got some tips on how to make the best homemade pizza. From choosing the right ingredients to avoiding common mistakes, we’ll help you make a pizza that will have everyone coming back for more. So grab your dough and let’s get started!

One of the best things about making your own pizza is that you can customize it to your own taste. Whether you like yours loaded with toppings or prefer it plain and simple, there’s a perfect pizza for everyone. And if you’re feeling adventurous, why not try out some new combinations? The sky’s the limit when it comes to toppings, so get creative!

If you’re just starting out, here are a few tips on how to make the perfect homemade pizza:

  • Choose high-quality ingredients. The better the ingredients, the better the pizza will be.
  • Make sure your oven is hot enough. A too-cool oven will result in a soggy crust.
  • Don’t overcrowd your pizza. If there’s too much on top, it won’t cook evenly and could burn in some places while remaining raw elsewhere.
  • Use a pizza stone if you have one. It will help to create a crispy crust.
  • Bake your pizza for the correct amount of time. Overbaking will make the crust tough and the toppings dry.
  • Let your pizza cool for a few minutes before eating. Hot cheese is delicious, but it’s also best enjoyed when it’s not scorching your mouth.
  • Don’t overdo the sauce: It should be just enough to moisten everything without being sopping wet or gloppy (like a sloppy joe). Too much sauce will make for soggy crusts!

If you’re looking to take your pizza-making skills up a notch, here are some advanced tips:

  • Try making your own dough. It’s not as hard as it seems, and the results are well worth it.
  • Experiment with different types of flour. Each has its own unique taste and texture.
  • Use fresh, high-quality ingredients whenever possible. Fresh tomatoes will make any pizza

With these tips in mind, you’re ready to start making some delicious homemade pizzas!

Here are some ways to best enjoy making pizza if you decide not to order delivery: Throw a pizza party.

having the dough made ahead of time, prepping toppings beforehand as well as setting up an assembly line where guests can top their own pies before they bake them off in the oven. Or try hosting one at home by making your own dough and letting guests build their pizzas with whatever toppings they like best.

National Pizza Day is a great time to experiment with new toppings and flavors for your homemade pizzas. It’s also an excuse to eat more pizza, which we know everyone will agree is never a bad thing! So what are you waiting for? Grab some dough from the store (or make it yourself!), pick up some fresh mozzarella cheese at your local grocery store, add sauce and toppings of choice then pop them in the oven. In no time flat, you’ll have delicious pizza ready for dinner tonight.

Whether you like your pizza with pepperoni, sausage, or all the veggies, there’s no wrong way to enjoy America’s favorite food. In fact, National Pizza Day is the perfect opportunity to experiment with new toppings and flavors. So what are you waiting for? Grab some dough from the store (or make it yourself!), pick up some fresh mozzarella cheese at your local grocery store, add sauce and toppings of choice then pop them in the oven. Who knows – you might just create your new family tradition this year! What is your favorite type of pizza?

Copy of New Year

New Year Global Celebrations – A Dish For Luck!

New Year Traditions Celebrations: 2020 has been an extraordinary year for everyone on the planet Earth! Going back to normal, as we once knew it, will take on new meaning in the upcoming year.

happy new year

Since change appears to be the dominant force in our new normal, let’s have a unique celebration to welcome in 2021!

As we push out the old and welcome in a new year of hope and opportunity, let’s throw in a dash of luck for good measure.

happy new year

Luck Is What Happens When Preparation Meets Opportunity. 

So let’s prepare an international smorgasbord of good luck eats this year to invoke luck from every culture across the planet.

It doesn’t have to be elaborate.  Get creative. Make it representative…and always, always celebratory!

happy new year

Here are a few international food ideas for your New Year celebration.  

See which ones would compliment your festive New Year Celebration… and remember to add a little “luck” on the side:

Asia: Noodles and Fish
Bahamas: Junkanoo
Brazil: Sopa de Lentilhas
Cuba: Roast Suckling Pig
Denmark: Marzipan Ring Cake (Kransekage)
Germany: Marzipan Pigs
Greece: Vassilopita
Italy: Lentils and Pork

Kenya: Nyama Choma

Mexico: Rosca de Reyes
Nigeria: Fish Stew
Philippines: Round Fruits
Scotland: Hogmanay
Southern U.S.: Black-Eyed Peas
Spain and Portugal: 12 Grapes
Sweden : Rice Pudding
Turkey: Pomergranates

Happy New Year!


Chocolate, Oh Chocolate The Most Expensive Chocolates

Chocolate, Oh Chocolate…How Do I Love Thee! So much so that you would pay $1.5 million dollars for a bejeweled box of  La Forest gourmet chocolates. This box containing some unique diamond and precious stone encrusted necklace, ring, earrings or bracelet bobbles. Le Chocolate Box jewelry promotion by Simon Jewelers. Was a one-time offering fetching $1.5 million dollars, the most ever for a box of gourmet chocolates.

If you find Le Chocolate Box a bit pricey, then how about a gold encrusted, frozen haute chocolate dessert?

How much, you say? Try $25,000.

Setting a Guiness Book Record as the most expensive dessert in the process. This Serendipity 3 promotion consisted of a 28-cocoa blend with five ounces of edible 23-karat gold, served in a gold goblet lined with white diamonds.

It’s no longer on the menu, however, NYC’s  Serendipity does offer the Golden Opulence Sundae at $1000 a serving.

And, of course, Serendipity still offers its classic frozen hot chocolate @ $6.50.

Well, if a sundae or hot chocolate doesn’t strike your fancy, how about just a plain old Cadbury chocolate bar?

At $1600!!  

Made with premium Madagascan cocoa beans and wrapped in edible gold leaf. The promotional bar was auctioned off in 1995 but the bidder never claimed his/her prize. 

So the actual gold bar is now on display in the Cadbury Museum in Birmingham, England.

You can purchase mini replicas today – a 6pk of Wispa Gold Bars via Amazon for $11.90.

For chocolate lovers, Chef Katrina Markoff of the Chicago based chocolate shop, Vosges Haut Chocolat, offers a unique Valentine luxury gift of unique chocolate truffles and Krug Champagne Brut Grande Cuvée @ $325.

A Little Chocolate History

As you drool and marvel over the diversity and wonderfulness of chocolate today. Keep in mind that its discovery, evolution, and ascendancy began 4000 years ago with the indigenous peoples of Mesoamerica, the Olmecs, the Mayans, and the Aztecs.

The first cacao trees were discovered in Mesoamerica, what’s known as Mexico today.

The indigenous people used the bean from the cacao tree for all types of activities including ceremonial rituals. As well as beverages for medicinal as well as aphrodisiac purposes.

The Spanish conquistador, Hernan Cortés, after a typical plundering visit to Mexico, introduced Spain to the cacao bean. 

And the world began its love affair with chocolate.

The love affair did venture into the dark side of production. With very active ties to the slave trade and child labor.

The end of the slave trade and climate conditions, however, ironically forced production of the cocoa bean to Africa. Although vestiges of its dark side still exists.

Today, the West African countries of the Ivory Coast, Ghana, Cameroon and Nigeria are the largest producers of the cocoa bean.

The cycle of life – indigenous people discovered chocolate 4000 years ago and, in 2020. Third world countries are maintaining its preeminence among foodies and lay folk alike.
A perfect example of how an appreciation of diversity, inclusion, and equity can benefit consumption of the world’s most beloved confection.

You may also like these articles from around the net.

The 15 Most Expensive Chocolates In The World

World’s most expensive chocolate bar goes on sale for $685

The History of Chocolate

Iberian Ham The Most Expensive Ham on the Market

Did you know that the tantalizing delicacy, iberian ham, springs from the peninsula of Spain and Portugal? “Jamón is at the heart of Spanish culture and cuisine.”

There are two primary varieties of Spanish jamón – Serrano and the prized Ibérico de Bellota.

Jamón Serrano makes up about 90% of the traditional cured ham produced in Spain today.

So what makes Jamón Ibérico de Bellota especial?

And what is the primary source of this treasured artisanal  delicacy?

This Little Piggy… Iberian Ham

The black ibérian pig produces Spain’s most treasured delicacy.

The black ibérian pig’s origins can be traced back to the Neolithic period.

Until recently, this domesticated rare breed of hog primarily dominated the regions of Spain and Portugal.

Selected black iberian pigs are carefully nurtured and allowed to roam freely, grazing in pastures abundant with acorns (bellota), herbs and grass.  

At 10 months of age, each of these plump little piggys eats up towards 22 pounds of acorns a day.  

In doing so, they gained 2 lbs of fat daily and ultimately weigh in at 200lbs within a 3-4 month span of time.

According to Spaniards, this happy swine experience produces an exquisitely marbled, sweet, nutty flavor that is the uniqueness of Jamon Ibérico de Bellota.

In Spain, Swine is Divine

In 1846, an English travel writer makes this observation about Spanish pork:

“The pork of Spain has always been, and is, unequalled in flavour; the bacon is fat and flavoured, the sausages delicious, and the hams transcendentally superlative…”

Evidently today in Spain and Portugal, “swine is still divine!”

The Iberian black hoof pig had not step foot on U.S. soil since 1492, when Columbus sailed the ocean blue!

However, in 2007, a slaughterhouse in Spain finally received approval to sell these artisanal cured hams in the United States. 

And in 2014, a U.S. based company began production of Jamon Ibérico de Bellota in Flatonia Texas.

iberian ham

La Bonnotte

Thanksgiving Potato Extraordinaire -La Bonnotte

When you think of gourmet, do you ever think about a potato? Well, evidently, one exists. It even has its own website! La Bonnotte.

Grown on the  Île de Noirmoutier, a French island off France’s Atlantic coast, in the bay of Biscay, la bonnotte potato is nurtured in sandy soil implanted with saline rich seaweed and algae.

La bonnotte is hand harvested for 14 days during the month of May.  And it’s only available for sale ten days a year.

There are several varieties of potatoes grown on Noirmoutier, but la Bonnotte is la premiere!

Considered the “caviar of” potatoes, this delicate sweet, salty flavored potato can fetch as much as $322 per pound.

If you’re lucky, you may be able to purchase a pound of La Bonnotte potatoes in the U.S. for $45.00/lb.

Caviar or Potatoes – $$$

So, as you’re thinking about preparing your holiday feast or an everyday potato related meal for that matter, what caviar of potato recipes come to mind?

While thinking about that, you might wonder what is the all-time favorite potato dish in America?

Well, think no further.

According to a national Google survey,  french fries is the overall resounding winner, garnishing first place in 18 states including New York, Florida, and California.

For holiday feasts, however, mashed potatoes still reign supreme.

Missing the La Bonnotte Experience?

So if you find yourself wishing for some La Bonnotte potatoes knowing full well that the $45 per pound cost certainly diminishes the appeal, then just jot down to Walmart and pick up a bag of Russets for $2.57. 

Then get real creative in the kitchen Thanksgiving Potatoes Recipes:

  1. If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection! If you happen to want an easy Crock-Pot Scalloped Potato, I’ve got ya covered.

2) This Twice Baked Potato Casserole recipe from The Pioneer Woman is an easy make ahead side dish idea for Thanksgiving, Christmas, or any family dinner!

3) Planning your Thanksgiving menu? Try Make-Ahead Garlic & Herb Mashed Potatoes! This recipe can be prepped ahead of time and stored in the fridge for up to three days before baking. Amazingly creamy, loaded with flavor, and topped with a crunchy Parmesan crust, this side dish is ideal for any holiday meal!

4) Do you need easy side dish ideas for your next potluck party? This list of our top potluck side dishes features classics and modern takes on party favorites that everyone will love. 

But if you’re truly wanting a La Bonnotte potato experience and can’t get to France during the harvest season, then take a vicarious journey at Taste Atlas and enjoy exploring the best rated French potato dishes that France has to offer.

And perhaps, even try to cook one or two of the suggested offerings!

Thanksgiving side dishes

Top 7 Thanksgiving Side Dishes You Will Love

top 7 thanksgiving sides

Thanksgiving is considered to be American favorite Holliday. Here is a count down of American favorite Thanksgiving side dishes. Let us know if you disagree.

7) Green bean casserole

Green bean casserole is a casserole consisting mostly of green beans, cream of mushroom soup, and French fried onions. The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company

Check out this tasty Recipe:

6) Rolls

Light, fluffy, buttery dinner rolls are impossible to resist. Homemade with just a handful of simple ingredients, the BEST Dinner Rolls can you be on your table in a jiffy.

Check Out This Tasty Recipe:

5) Gravy

Made with or without leftover pan drippings from your Roast Turkey or Roast Chicken, this is so much better than canned or instant gravy! Especially when those incredible roast flavors are infused through every mouthful.

Check Out This Tasty Recipe:

4) Stuffing

The Classic Stuffing recipe made with bread, onion, celery, butter, and fresh herbs for Thanksgiving. Some people call this dressing and some people call it stuffing, either way this Classic Stuffing recipe is a go-to Thanksgiving side dish.

Check Out This Tasty Recipe:

3) Cornbread

Homemade Cornbread recipe is buttery, extra moist, with golden, crispy edges and a tender crumb. Made with buttermilk and butter for an undeniably amazing flavor! Absolutely delicious.

Check Out This Tasty Recipe:

2) Mashed potatoes

mashed potatoes, colloquially known as mash, is a dish of mashing boiled potatoes, usually with added milk, butter, salt and pepper. There is nothing more American and thanksgiving than creamy buttery mashed potatoes. 

Check Out This Tasty Recipe:

1) Mac & Cheese

Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations! Of course, there’s no “right” way or “wrong” way to make it. Just make sure it has tons of cheese goodness. 

Check Out This Tasty Recipe:

How to make a turkey

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. 

Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs.

Then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). 

Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F.

Copy of Saffron

Saffron – The $1000 Exotic Spice

Lovers of the Spanish dish paella know that saffron is a key ingredient in this delectable dish.


First cultivated in Greece, the spice saffron originates from the Saffron Crocus flower.

Its bitter taste and hay-like fragrance contains the carotenoid dye, crocin, that gives food a rich golden-yellow hue.

The saffron crocus thrives in Mediterrean like climates, growing best in strong direct sunlight.


The harvest window for saffron can be very short – lasting anywhere from 2 to 29 days a year, depending on the climate of the growth region.

Like many other ancient spices, saffron was also used as a medicinal, treating approximately 90 illnesses. 

As a powerful antioxidant, saffron research is on-going today. On the influence of its medicinal properties on such illnesses as cancer, MS, and Alzheimers.

A Little About Saffron’s Past

An exotic spice, saffron has a long ancient multicultural history dating back to the Stone Age. 

Over the course of time, the value of saffron cooking and medicinal properties spread throughout the Mediterranean, moving slowly into Eurasia, North African and North America.

Saffron cultivation was introduced to Spain, France and Italy by the Moorish civilization.


And the Europeans eventually brought saffron to the Americas. 

Once in America, the Pennsylvania Dutch became the prime curators of the saffron spice.

Its medicinal qualities and subsequent trading history, like so many other rare spices. This accounts for the popularity of saffron reaching pricing levels analogous to that of the price of gold.


Today, saffron’s unusual taste and food coloring properties contribute to its wide and diverse use in Arab, Central Asian, European, Indian, Iranian, Moroccan and Cornish cuisines including sweets and liquors.

In India and China, saffron is also used as a fabric dye.

The Price of Saffron

Saffron whole and retail prices can range from US $500/pound to US $5,000/pound. 

In Western countries, the average retail price is $1,000/pound. 


And between 70,000 and 200,000 saffron threads comprise a pound!

As expected, saffron cultivators grow a variety of threads ranging in flavors. From Spain’s mellow, Italy’s robust, to the intense quality grown in Macedonian Greek, Iranian, and Kashmiri Indian regions.

Currently, the U.S. bans saffron from Iran and India bans the export of saffron from Kashmir, both highly desired and, clearly, hard to get.

So, all you paella lovers can order 2 grams (.07oz) of Spanish saffron on Amazon at $11.95 ($169.50 / Ounce). 

Now you can really appreciate what makes paella so irresistible!