Saffron (Crocus sativus) is one of the most expensive and valuable spices in the world, prized for its rich golden color, complex flavor with honeyed and floral notes, and vibrant aroma. It is obtained from the stigmas of the Crocus sativus flower, which require immense labor to harvest—approximately 150,000 flowers are needed to produce 1 kg of the spice.
Important notes:
To enhance the color and aroma, it is best to soak saffron in warm water or milk before use.
Real saffron has a deep red color and a rich aroma—the main sign of authenticity.
Even a small amount of the spice can impart a unique flavor and vibrant hue to a dish.
Due to its high value, saffron is often counterfeited, so it is important to purchase it from trusted producers.