SAFFRON

Saffron is a highly valued spice known for its distinctive aroma, flavor and vibrant color. This flower is derived from the Crocus sativus flower, commonly known as saffron. The spice is harvested from the stigma and style of the flower and then dried and used for culinary and medicinal purposes.
Saffron is mainly cultivated in countries such as Iran, India, Spain, Greece and Morocco. Iran is the largest producer of saffron and accounts for a significant part of the world production.
Saffron has a unique and spicy taste that is characterized by slightly bitter and floral notes. It gives a rich and earthy aroma to dishes.
Saffron is a versatile spice that is used in various cuisines around the world. It is a key ingredient in dishes such as Paella (a Spanish rice dish), Risotto Milanese (an Italian rice dish) and Biryani (an aromatic rice dish popular in South Asia). It can also be used in desserts such as ice cream or cake with saffron.
Saffron is often used as a natural food coloring because of its vibrant golden yellow color. It can add color to foods such as soups, sauces and baked goods.
Saffron has a long history in traditional medicine. It is believed to have antioxidant, anti-inflammatory and anti-depressant properties. However, it is important to note that saffron should not be used as a substitute for professional medical advice or treatment.
Saffron is one of the most expensive spices in the world, which is very expensive due to the cultivation and harvesting process. The fact that each saffron flower produces only three stigmas, which are hand-picked, contributes to its high price.
Saffron should be stored in a closed container in a cool and dark place to preserve its flavor and color. Before use, it is often placed in hot water, milk or broth to release its flavor and color.