The Holidays are overflowing with magic inoculated in part by all these little pleasures that we offer and that we allow ourselves. We will show you one a week between now and Christmas, to add some pomp to the ordinary. This week: saffron from Quebec
“Saffron is not part of our eating habits. People still know very little here, ”notes Emporium Safran Québec founder Micheline Sylvestre, who started producing saffron at her farmhouse in Saint-Damien, in Lanaudière, in 2014, by planting her first crocus bulbs. sativus, the flower from which the spice is extracted. However, the producer is observing a growing interest in her precious pistils, as Quebecers open up to cuisine and flavors from elsewhere.
Some attribute metallic notes to saffron, while others find it related to hay. “It’s a really distinct taste which is difficult to describe”, specifies Micheline Sylvestre, who rather detects notes of honey.
The taste of premium saffron, as is the case with the rare rudders produced in Quebec, has nothing to do with fake products sold at low prices.
Micheline Sylvestre, founder of Emporium Safran Québec
Warning !
Because the counterfeit of this spice, nicknamed red gold, is frequent. Three times more saffron is sold in the world than it is produced: find the mistake.
Quality saffron is made up of dried pistils whose stigmas, garnet-colored, are grouped in threes. When you put a drop of water on it, you should get a yellow liquid – not a red one. The best way to be sure to buy a quality product is still to buy directly from the saffron plant, advises Micheline Sylvestre.
PHOTO PROVIDED BY EMPORIUM SAFRAN QUÉBEC
Saffron, red gold
Once the red gold is in hand – the real one – culinary know-how comes into play. A maceration of at least three hours in water or in one of the liquids involved in the preparation of a recipe makes it possible to ” extract all the flavors from the saffron. It is mainly used as a finish or on quickly pan-fried foods, because exposed to high temperatures, it loses its taste. Saffron recommends it in whipped cream or in saffron butter obtained by mixing crushed saffron in a mortar with softened butter. To be enjoyed on a crouton of bread or an omelet, or incorporated into rice, grilled vegetables and desserts.
In addition to its products, Emporium Safran Quebec sells crocus sativus bulbs which make an original gift for those who would like to give a chance to the house production of saffron (the bulbs will be delivered in August at the time of planting and then put from six to eight weeks to develop, before the October harvest).
Other local saffron farms to discover
PHOTO ROBERT SKINNER, THE PRESS
A saffron flower with Pur Safran saffron
Pur Safran, located in Sainte-Christine-d’Auvergne, in the Portneuf region, is the pioneer in commercial saffron production in Canada. She sells her rudders, saffron delicacies and bulbs in her online store.
It is in the lands of Charlevoix that Safran Nordique has been growing the crocuses from which it extracts its precious spice since 2016. Its saffron is used in the composition of various gourmet products and cosmetic treatments.