Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn colour and sweet flavour. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way.
Chicken and rosewater biryani
Pollack, chorizo and chickpea stew
Prawns alla busara
Fragrant pilau rice
Gulab jamun
Swedish Lucia rolls
St Lucia buns
Saffron can be bought whole in threads or strands (stigmas) or in powdered form. Spanish and Kashmiri saffron are reputed to be among the best-quality.
Saffron gives a distinctive aroma and flavour and a yellow colour to Spanish paella and Italian risotto and is also a classic ingredient in the French fish soup, Bouillabaisse. Crush the stigmas and soak in water before use.
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