The world's most precious spice, saffron imparts a beautiful color, sweet aroma and distinct taste to Mediterranean, Arabian, and Indian recipes. Use it in grain, fish, and egg dishes, salads and dressings, breads and sauces.
Saffron is the dried stigma of Crocus sativus, a perennial, stemless herb of the Iradeae family. In the center of each long, narrow, tubular, purple flower is a pale yellow stalk called the style. The style divides into an orange-red stigma which, when dried, is the spice we know as saffron. It's easy to understand why saffron is so expensive-- cultivation requires strict climatic conditions and the hand-harvesting is extremely labor intensive.