What is
Saffron?

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. It is noted for its distinct flavor, vibrant color, and perceived medicinal properties.

Origins & History

Saffron has a rich history that dates back over 3,000 years, believed to have originated in the Mediterranean region, particularly in Greece and later cultivated in Persia (modern-day Iran), where it became popular in various cuisines and traditional medicine.

Taste & Texture

Saffron has a unique, slightly sweet, and floral flavor, with hints of earthiness. Its aromatic profile can be described as hay-like and it adds a warm golden hue to dishes.

Ingredients

Saffron Stigmas

The dried stigmas of the saffron crocus, which are collected and processed to create the spice. Each flower produces only three stigmas, making saffron one of the most expensive spices in the world.