Saffron, the crimson threads harvested from the Crocus sativus flower, carries a flavor as complex as its storied past—a delicate blend of floral sweetness, earthy bitterness and just the right amount of tang. Once reserved for royalty and ancient remedies, saffron has played a key role in many of the world’s great cuisines for centuries. Now, this “red gold” invites menu developers to explore its potential beyond traditional paellas, risottos and tagines. Indeed, the ancient spice is finding new pathways in modern foodservice, thanks to a few trend drivers pushing it into sharper focus. Saffron’s glowing yellow hue that is both joyful and bright is perhaps its biggest advantage today. Research is pointing to the rise in both food and beverage builds that convey happiness—a trend that is particularly resonating with younger diners. Saffron also plays into the hi-lo trend, lending a thread of luxury as counterpoint to everyday menu items like burgers, pastas and coffee drinks.

Read on for in-market examples of how menu developers are exploring the singular flavor and color of saffron.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.