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A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

Saffron is the world’s most expensive spice. It comes from the stamens of a particular crocus. It adds a rich golden colour to dishes and a distinctive but indescribable flavour. Best to use it subtly rather than overpoweringly – the flavour is really quite strong. Threads are superior to powder, but both will give you similar results.

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