Saffron

Also known as hay saffron and saffron crocus.

Available in dried threads or ground.

Must be stored in a cool, dry, dark place. If stored properly can be kept for 6 months to a year.

Although expensive, only a very small pinch is ever needed. Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. To impart an even saffron yellow color and flavor, soak threads in hot water before using.

Herbs and Spices | Dried and Fresh Peppers | Garlic, Leeks and Onions

Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron is the world's most expensive spice. More than 225,000 stigmas must be hand picked to produce one pound of saffron strands.

Saffron is used in fish dishes, especially recipes with garlic such as French bouillabaisse, Spanish paella, Milanese risotto and tomato based recipes as well as sweet breads and cookies.