HERBS and SPICES
Saffron

Color: Rich yellow
Flavor & Aroma: Strong perfume and bitter honey-like taste
Sensory Profile: Saffron has a strong perfume and a bitter, honey-like taste. The taste is pleasantly spicy and bitter and the odor is tenacious.

Description
Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron.

Uses
Saffron is mainly used as a colorant and flavoring for cheeses, pastry, rice, and seafood dishes. Saffron is used in spice blends for paella, curry, kheer, and bouillabaisse.

Origins
Saffron is native to the Mediterranean and is grown in Spain, France, Portugal, India, and Italy. Spain is considered the premium source of Saffron. Its flavor is distinctive and agreeable in character.

Folklore
Saffron, the most expensive spice in the world, is native to the Mediterranean area and most imported saffron comes from Spain. The ancient Assyrians used saffron for medicinal purposes. The Greeks and Romans used it to perfume their luxurious baths. The bright orange-yellow color also made saffron useful as a dye.

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