Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world’s most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands
Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain.
Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes
Taste and Aroma Description: Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.
Storage Tips Store in cool, dark, dry places.
A little pinch goes a long way with Saffron. Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads.