The world's most precious spice, saffron imparts a beautiful color, sweet aroma and distinct taste to Mediterranean, Arabian, and Indian recipes. Use it in grain, fish, and egg dishes, salads and dressings, breads and sauces.
Botanical name: Crocus sativus , Crocus sativus L.
Saffron is the dried stigma of Crocus sativus, a perennial, stemless herb of the Iradeae family. In the center of each long, narrow, tubular, purple flower is a pale yellow stalk called the style. The style divides into an orange-red stigma which, when dried, is the spice we know as saffron. It's easy to understand why saffron is so expensive - cultivation requires strict climatic conditions and the hand-harvesting is extremely labor intensive.
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