Saffron

Saffron comes from the Crocus sativus plant, a type of crocus in the iris family. It is cultivated primarily for its crimson-coloured stigma, which is harvested and dried to produce saffron spice. Saffron consists of slender, crimson-coloured threads, known as stigma, which are collected from the flower. It takes a large number of flowers to produce a small amount of saffron spice. Saffron has a distinctive flavor that is both floral and slightly bitter, with a subtle honey-like sweetness. Its aroma is often described as floral, earthy, and slightly metallic. Saffron is a versatile spice used in various cuisines around the world. It adds both color and flavor to dishes, particularly rice dishes like paella and biryani, as well as desserts such as saffron-infused ice cream and pastries.