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Crocus sativus
Saffron, the world’s most expensive spice, is the three stamens hand-picked from the Saffron crocus. Prized for its culinary values, saffron has a distinctly unique flavor that has been described as subtle honeyed or floral sweetness, hay-like, earthy, with a mild, lingering bitterness. It adds warmth and a glowing yellow color to dishes, but should be used sparingly to avoid a metallic or medicinal taste. Saffron is widely popular in Persian, Indian, European, and Arab cuisines.
With mainstays like tahdig (crispy Persian rice), joojeh kabab, and sholezard (a rice pudding), saffron is the hallmark of Persian cooking. Saffron is also famously used in Spanish paella, Italian Risotto alla Milanese, French bouillabaisse, and Mexico’s Arroz con Azafrán.
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