This little ingredient is the most expensive spice in the world. But don’t let the size of the strains fool you. A little goes a long way. This is a huge coloring tool back in the ancient times to make the dishes look presentable.
There are many types of this type of flowered spice, but the most common is used in Spain and southern Europe. A Legendary Spice.
|Recommended Applications||Spanish paella, Italian risotto, and Mexican yellow rice. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse.|
|Basic Preparation||A Pinch goes a long way|
|Taste & Aroma||Warm & Earthy|
|Cuisine||Indian, Iranian, Italian, Moroccan, Southeast Asia, European|
|Handling / Storage||Airtight Cool place|
|Shelf Life||Properly stored, saffron has a shelf-life of 3 – 4 years|
|Country of Origin||Spain, Greece|