Saffron

The fragrant, rust-colored stigmas of a crocus grown in Spain and India. Saffron is a key flavoring in Iranian barbecue, where it’s used in both marinades and basting mixtures. Seventy thousand flowers are needed to make a single pound of saffron (each must be processed by hand), which accounts for saffron’s high price. Always buy saffron threads, not powder (the latter is easier to adulterate). For best results, buy small quantities in tiny glass tubes. Store tightly sealed and away from light. (I keep mine in the refrigerator.) It will keep for several months. If the saffron lacks an intense aroma when you open the bottle, it’s probably past its prime. To grind saffron, place the threads in a small bowl and pulverize with the end of a wooden spoon.