19 Mar 31 Days of Global Flavors for National Nutrition Month: Day 19
It’s Day 19 of National Nutrition Month and we are hearing from Rainie Carter Robinson about her favorite global flavor.
Saffron
Saffron, originally from the Mediterranean region, is subtle and sweet with a stunning color. It is
harvested from a flower, by hand, and is a tedious job, making saffron an expensive spice. I first
noticed it in Spain when our Paella had a rich, yellow color. Since then, I adapted the recipe to
give it a southern feel, but the saffron stayed!
Saffron makes any dish feel special and unique. It can be pricey, but a little amount goes a long
way. When added to a dish, it creates a vibrant and exciting color. That color is primarily due to
carotenoids. Some carotenoids are carotenes, like beta carotene, which is converted in the body
to vitamin A, and are important in a healthy diet.
There are so many ways to add saffron to a dish, specifically rich fall or winter dishes. Risotto, soups,
stews, and even salad dressings are all good options. Cooking with saffron may take some time to
get used to, but once you start using it, you’ll probably want to put it in so much more! Here is my recipe for Shrimp and Sausage Paella – I hope you enjoy it!
–Rainie Robinson, MS, RDN, LD, CDCES, IBCLC
No Comments