Originally grown in Asia Minor, saffron soon spread to the Mediterranean basin. In autumn, the mauve flowers of the saffron crocus open out to reveal very long stigma, which are gathered with the utmost care. They produce an exceptional brilliant yellow spice with a lingering perfume.

Saffron is so strong that it should be added only by the pinch, and in dry dishes, the thread should first be steeped in a little hot water for about 15 minutes. Obligatory in paella, risotto alla Milanese and bouillabaisse, it adds exquisite subtlety to the juice of citrus fruits poured over a fruit salad of apples and pears.

• 1 gr
• Product of Spain