What Is Saffron?

Saffron is a spice often used within India and sometimes Spanish and Asian cookery.  It actually comes from the stigmas (centre part) of a type of crocus.  it is a rich golden yellow colour and imparts this flavour to food, whilst using only minimal amounts.
Saffron is the most expensive spice to buy and can either be powdered or bought in strands.  Powdered saffron is fine for more general use, but the strands impart more colour and flavour, although they are even more expensive than the powdered variety.
Despite its use in Indian/Asian cookery it has been used extensively in Britain for many hundreds of years.  There is even a Cornish Saffron Cake, which has a long tradition in Cornwall.
It can add a great colour and flavour to soups, and most chicken and fish dishes, although it is generally not used with red meats, due to their stronger flavours which can overpower saffron.

It is the most expensive spice. Real saffron only comes from two places, Spain and Italy. It must be hand picked from the flowers and there are only three little (hairs) in each flower that can be plucked at any one time. You need a lot to make one ounce.