Ingredients and Directions

It's no wonder that saffron — the yellow−orange stigmas

from a small purple crocus (Crocus sativus )— is the

world's most expensive spice. Each flower provides only

three stigmas, which must be carefully hand−picked and

then dried — an extremely labor−intensive process. It

takes over 14,000 of these tiny stigmas for each ounce of

saffron. Thousands of years ago saffron was used not

only to flavor food and beverages but to make medicines

and to dye cloth and body oils a deep yellow.Today this

pungent, aromatic spice is primarily used to flavor and

tint food. Fortunately (because it's so pricey), a little

saffron goes a long way. It's integral to hundreds of

dishes like Bouillabaisse, Risotto Milanese and

Paella, and flavors many European baked

goods. Saffron is marketed in both powdered form and in

threads (the whole stigmas).Powdered saffron loses its

flavor more readily and can be easily adulterated with

imitations. The threads should be crushed just before using.

Store saffron airtight in a cool, dark place for up to 6 months.

Source: freecookingrecipes.net