Saffron

Saffron is the most expensive spice in the world, being the dried stigmas of the flower of the saffron crocus. The sky-high price is explained by the exceptionally labour-intensive harvest: each flower is picked by hand, and only three tiny stigmas are taken from it, so hundreds of thousands of flowers are needed for one kilogram of the spice.

But saffron is worth this effort thanks to its unique properties. Even a tiny amount of it gives dishes a luxurious golden-yellow colour and an inimitable aroma — subtle, sweetish-honeyed, with barely noticeable earthy and bitterish notes. Saffron is the hallmark of many iconic dishes of world cuisine: Spanish paella, Italian risotto alla milanese, French bouillabaisse, Indian and Persian rice dishes, and also refined baking and sweets. To reveal its power, the stigmas are usually first soaked in warm water, milk, or stock, which absorb the colour and aroma, and are then added to the dish. Because of its high cost, saffron is unfortunately often adulterated. This legendary spice, sung for centuries, was prized on a par with gold and used as a dye, a medicine, and a symbol of luxury. Saffron is a truly royal spice, a pinch of which turns an ordinary dish into a work of art.