Saffron is considered the world’s most expensive spice and is obtained from the stigmas of the flower of Crocus Sativus Lineus. The saffron crocus blooms in the fall, producing fragrant, purple flowers 1” to 2” long. Once the flowers are picked, the stigmas or threads are carefully separated from the rest of the flower. The stigmas are then dried over heat to remove moisture and lock in the highest quality saffron possible.
Use Saffron with carrots, chicken, eggs, rice, spich, and winter squash. Saffron works well in combition with anise, cardamom, Cinnamon, fennel, ginger, nutmeg, paprika and pepper.