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Considered one of the world's most expensive spices, saffron has many culinary uses.

Originating in ancient Persia, is a spice derived from the flower of the saffron crocus (Crocus sativus).  Mediterranean, Arabic and Asian cuisine commonly use it in their dishes. In Spain there is a variety with its own denomination of origin (saffron from La Mancha).

Characteristics.

Strong aroma and pleasant taste. It is a very popular condiment in the kitchen, despite its high price. There are five varieties of crocus, according to origin (Italy, Spain, France, Austria and East).

Season.

Flowering occurs in autumn and lasts about 20 days. However, dried saffron is available throughout the year.

How to buy.

In powder form or as threads, saffron is available in small glass containers, boxes or plastic or paper bags. It is also possible to buy in bulk.

In the kitchen ... 
 This spice is used principally to provide its distinctive aroma and orange or yellow color to stews, and is commonly used in the typical paella. It is highly prized in cuisines from around the world, such as the French bouillabaisse, the Italian risotto, the Iranian kabab and the mqualli from Morocco.

How it is preserved. Saffron must be kept away from light and moisture. The jar that should be tightly closed. If conditions are optimal, saffron can be preserved for a long time, up to a number of years.

Did you know?

To get 50 g of saffron about 4,000 flowers are needed, which is why it is so expensive. Spain is the main producer of saffron, along with Iran, Greece, Morocco and India.