A delicate spice that is hand-picked from the stigmas of the saffron crocus. It takes 250,000 stigmas to make just half a kilo, hence the reason why saffron is known as the most expensive spice in the world.
The best saffron comes from Spain and the Kashmir. It can be bought as threads or powdered and gives a distinctive musty, honey aroma and yellow colour. It is used in Spanish paella recipe, in the French fish soup, bouillabaisse, and in Cornish saffron buns.
How to cook
Use saffron in small quantities, a good pinch of saffron - about 10 strands are sufficient for 250g rice. Soak the saffron strands in boiling water before use until the water is well coloured, then added with their liquid to the dish usually at the end of cooking,
Powdered saffron can be added directly to food.
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