Food additives Europe numbers: E164
Saffron (Crocus sativus) is a unique ingredient that can be classified as both a food flavoring and a food excipient depending on the amount and function. Here's a breakdown of its properties and uses:
Saffron as a Food Flavoring:
- Prized spice: Saffron is the world's most expensive spice by weight due to its rarity and labor-intensive harvesting process.
- Color and aroma: It imparts a warm yellow or orange hue and a distinctive flavor and aroma to food, often described as honey-like, floral, or slightly metallic.
- Applications: Small quantities of saffron are used as a flavoring agent in various cuisines globally, particularly in:
- Rice dishes (paella, risotto)
- Soups and stews
- Bakery items
- Beverages
Saffron as a Food Excipient (Limited):
- Coloring agent: In some rare cases, saffron might be used in very minute amounts as a natural coloring agent in food products. However, due to its high cost, other coloring alternatives are more commonly used for this purpose.
Safety and Regulations:
- Generally recognized as safe (GRAS): Saffron is generally recognized as safe (GRAS) for consumption by regulatory bodies like the US FDA.
- Dosage considerations: Saffron is safe for consumption in typical culinary applications as a flavoring. However, ingesting very large amounts can be harmful.
Overall:
Saffron is primarily known and valued as a food flavoring due to its distinct taste and aroma. While it can technically function as a coloring agent in minimal quantities, its high cost makes it impractical for this purpose.
Important Note: Saffron is a valuable spice and can be quite expensive. Be wary of heavily saffron-flavored foods at low prices, as they might contain adulterated saffron or artificial substitutes.