Origin: Iran, Spain (0.5g)
Saffron is known as one of the world’s most expensive spices. Saffron is the dried stigmas of the crocus and is expensive because it is so labour intensive to harvest; it takes approximately 100,00 crocus flowers for a kilo of saffron! Saffron is found in Eastern cuisine, Spanish dishes such as Paella and in risotto Milanese from Italy. Use sparingly; only a few filaments are required to infuse its taste and add colour into any dish.