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The most expensive spice in the world, saffron's stunning color and distinctive flavor make it easy to notice and hard to forget. The characteristic spice and color for the traditional Spanish dish Paella, Saffron is actually derived from the stigmas of the Crocus flower, ideally harvested between dawn and 10am on a given day.
For Saffron, color is synonymous with quality - look for saffron with minimal yellow attached, as that is the dried attachment from the flower and contains no flavor. A little goes a long way with this spice - there are approximately 463 threads for every gram of saffron and most recipes call for nothing more than a pinch.
