Saffron is one of the world’s most prized spices because it is also the most expensive. This is mainly because it is very delicate and takes time to harvest.
Saffron is the stigma that grows from the crocus flower, but each flower only produces three stigmas. Once each fine thread of stigma is hand plucked, the saffron is piled, and then dried. Saffron is not only appreciated for its rich honey, grassy flavour, but also for the yellow hue that can turn any bland looking dish into an edible artwork. The best bit is that even though it is expensive, only a few threads are necessary.
Three dishes to try using saffron:
- Bouillabaisse from Simply Recipes
- Paella from BBC Good Food
- Chicken Biryani from Indian Food Forever