Saffron

Contained in the stigmas of the crocus flower, each blossom grows just three stigmas. It takes over 250, 000 hand-picked stigmas to yield 500 g, making it the world’s most expensive spice. After drying it is sealed in jars whole, or ground into a very fine dark orange powder. Choose saffron originating from Iran, Spain or Kashmir as these countries harvest the finest saffron. Citrus enhances the flavour of saffron. Buy in small quantities and refrigerate in an airtight container away from sunlight and heat.