Saffron

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Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family native to the Mediterranean.

Saffron is the world’s most expensive spice because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands.

Saffron is cultivated primarily in Spain and is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes.

Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.

Selecting and Storing Saffron

Store in a dark, cool, dry place.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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