Saffron

The dried stigma of the crocus flower, Crocus sativus, used as a spice and coloring agent. Saffron is called kesar in Hindi; the English name comes from the Persian and Arabic word zaffran. Food historians believe it originated in Greece, but it is now grown in Kashmir, where it was first grown fifteen hundred years ago, and in the past century has once again become an important crop. Saffron is expensive and prized by those who can afford it. It is sold in the form of threads, in very small quantities, in well-stocked supermarkets and in specialty stores. (Avoid powdered saffron.) To release its color and flavor, it should be very lightly dry roasted, then dissolved in a little milk or other liquid before being added to other ingredients, as directed in the recipes.