Saffron

Saffron is a spice obtained from the flowers of the saffron crocus, a member of the iris family first cultivated in ancient Greece. Although the plant no longer occurs naturally, the domesticated saffron crocus is cultivated throughout the Mediterranean region today.

The dried saffron Spanish flower stamens, sold as “threads,” are widely used as seasoning in Indian, Greek and Italian cuisines. Use Spanish saffron spice in teas and in seasoning blends for meats, vegetables, soups and other foods. Saffron threads should be soaked in water before using to enhance flavor. Also, a little goes a long way.

Origin: Spain