The world's most expensive spice, saffron threads are the stigmas of the dried crocus flower. Saffron is mostly used as a food coloring. It is often infused with liquid to make broths to flavor bouillabaisse and stews. Saffron threads are also dried and ground for use in rice dishes, pilafs, sauces, and biryanis
Origin: Spain La Mancha
Flavor/Aroma: Saffron has a rich and musky, floral aroma. Its taste is warm and earthy with a slight bitterness that lingers
Use: It goes well with :
Asparagus, carrots, chicken, fish stews, mushrooms, potatoes, squash, risotto, paella, bouillabaisse, sauces, vegetables, rice pilaf
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