Saffron

Saffron is a spice that comes from the saffron crocus flower. It is a bright red stigma found inside the flower and is handpicked, making it one of the most expensive spices in the world. Saffron is known for its vibrant colour and distinctive flavour, which adds a unique taste to dishes.

To produce saffron, the stigmas from the crocus flower are carefully harvested and dried. This process is delicate and labour-intensive, as each flower only produces a small amount of saffron. Once dried, the saffron is often crushed into a powder or used whole in cooking. It takes a large number of flowers to yield a small amount of saffron, which contributes to its high cost.

Saffron is commonly used in cooking to add flavour and colour to various dishes. It is often found in paella, risotto, and certain desserts like Indian rice pudding. Saffron is valued for its earthy taste and aroma, making it a popular ingredient in both sweet and savoury recipes. Its distinct colour also helps enhance the visual appeal of dishes, making them look more appetising.

Foods in the CalorieStar database containing Saffron