Saffron has allured us with its golden hues throughout time. It was the
darling of the Medieval kitchen, the saviour of the apothecary's chest
and gave cloth a regal glow. Unlike many spices, such as cinnamon,
nutmeg and cloves, saffron can be successfully grown in England. From
the middle ages through to the eighteenth century there was a thriving
saffron industry in this country. Some people even claimed English
saffron was the best to be found in the world. So renowned was the town
of Chipping Walden for saffron production that it adopted the spice's
name at some point during the fifteenth century (it is now known as
Saffron Walden). Despite its expense, saffron was used extensively in
British cookery particularly during the medieval era. It was also valued
for its medicinal properties and was said to cure everything from
melancholy to the plague. However, as tastes change our ardour for
saffron waned and so with it the need and desire to farm it. By the end
of the nineteenth century saffron production in England had all but
disappeared, although there is a current day revival. Saffron is now a
spice more commonly associated with 'exotic' dishes from distant climes.
Given its lavish reputation (saffron is the most expensive spice in the
world) it is no wonder that most people do not have it in their spice
cupboard. Sam Bilton will show you how a few saffron fronds can make
your repast a thing of great beauty and wonder to your dinner guests.
