Saffron is the most expensive spice of our spices in stock, a real little specialty in each strand.
The method how it is processed,makes it precious because in Iran the red fruits and pistils of the flower of Crocus sativus are pinched by women one by one and gathered in a nice line to colour and enrich the food with it. Nearly 150,000 flowers are needed to make 1 kg of saffron.
However, its power is also enormous, even a single gram of saffron turns hundreds of liters of water yellow. Therefore, this spice is only sold in soft form in a 25 g package, but a smaller, 100x125 mg sachet package is also available.
In the taste and aroma, saffron is an aromatic bitter spice, it colours soups and sauces yellow. It is also traditionally used to season risottos, paella and curries in international cuisine.
It should be used with caution in products and foods that are prepared for pregnant women, because its consumption is not recommended during pregnancy.
Interesting fact: not to be confused with safflower, which is more suitable only for colouring, its taste is not even close to real saffron, but it is much much cheaper.
Store in a cool, dry place, away from sunlight.