It’s been an exalted ingredient of Iranian cuisine since ancient times. It lends its distinctive hue and pungent flavor to Spanish paella, Afghani pulao, and the fragrant couscouses of Morocco. In Sweden, they put a pinch of it in sweet yeast buns called Saffransbröd. And here in the horse-and-buggy counties of southeastern Pennsylvania, the dried red stigma of the autumn-flowering Crocus sativus finds its way into just about everything Justin Hulshizer puts on the dinner table.
Source: Meet One Of The Last Pennsylvania Families Growing American Saffron
If you’re interested in the food history of the Pennsylvania Dutch I highly recommend William Woys Weaver’s As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine
The article also mentions the book Secrets of Saffron: The Vagabond Life of the World’s Most Seductive Spice
by Pat Willard
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