Saffron is the most expensive among all the spices. It is actually the red stigma (tin thread) derived from a small purple flower of Crocus Sativus. Each flower contains only three red stigmas, so roughly 150 flowers together yield just 1g of dry saffron threads!
Saffron's aroma if often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods.
Uses: Saffron is widely used in Indian, Persian, European, Arab and Turkish cuisines. Confectioneries and liquors also often include saffron.
Saffron has a long medicinal history as part of traditional healing. Several modern research studies have hinted that saffron has possible anti-carcinogenic (cancer supressing), anti-mutagenic (mutation preventing), immuno-modulating and anti-oxidant properties.
Spanish and Iranian saffron threads and powder are available in 4g, 2g and 1g containers and bottles.