Spanish Saffron
Saffron is native to the Mediterranean and is grown in Spain, France, Portugal, India, and Italy. Spain is considered the premium source of Saffron. Its flavor is distinctive and agreeable in character. Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like.
Saffron is mainly used as a colorant and flavoring for cheeses, pastry, rice, and seafood dishes. Saffron is used in spice blends for paella, curry, kheer, and bouillabaisse.
SA240,
1 Ounce, $108.00