Saffron is the most expensive spice in the world. This is not surprising- as many as 150,000 crocus flowers that are grown on an approximately 2000 m² field are needed for one kilo of dried saffron. Only a few of the red-orange threads are necessary, however, to give your dish an earthy, musky, slightly spicy flavor with a bitter aftertaste.

Saffron is best known for its color. The stigmas of the crocus light up in a dark fire red. The important thing is, saffron should dye your tongue yellow, this is how you can recognize its quality.

Tips & Preparation:
Saffron gives many dishes their characteristic color, such as the Spanish paella. It also gives many dishes a unique flavor. It goes well with fish soups, stews, and sauces served with lobster and mussels. To allow the saffron to fully color your food, it should be soaked for 2 hours in warm water or milk.