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SAFFRON
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.
Traditional Ethnic Uses
Saffron is used in French bouillabaisse, Spanish paella, Milanese
risotto, and many Middle Eastern dishes.
Taste and Aroma
Saffron has a spicy, pungent, and bitter flavour with a sharp and
penetrating odour.
A Few Ideas
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
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