Saffron

Saffron is the most expensive spice in the world, obtained from the dried stigmas of the Crocus sativus flower. Tens of thousands of hand-picked stigmas are needed per kilogram, which explains its high price. It has a distinctive earthy, slightly bitter flavour and an intense golden-yellow pigment that gives dishes a beautiful colour. In the kitchen it is most commonly used to flavour and colour rice dishes, most notably Spanish paella, Italian risotto alla milanese and Persian rice. It is also added to fish soups, sauces and baked goods. It is recommended to dissolve it in warm water or milk before use to release its colour and aroma.