Saffron
Saffron spice comes from the powder from the stigmas of flowers of Crocus Sativus plant, native to Italy, Spain and Portugal. It is a mass of orrange treads, dried and then used whole or crushed. It is the most expensive spice in the world because 75.000 flowers or 225.000 stigmas have to be hand-picked to get half a kilo of spice. Saffron has pungent, slightly bitter taste and intensive fragrance.
It is used in very small quantities, with rice dishes (rice gets yellowish colour). The most famous dish with saffron is paella. Saffron is also used in various Oriental dishes, and in sauces for fish and seafood.
