The dried red stigmas of the autumn crocus — gram-for-gram the world's most expensive spice and a defining note of paella, biryani, and bouillabaisse.
Where it comes from
Each strand of saffron is the three-pronged stigma of a single Crocus sativus flower, hand-picked at dawn for one short autumn window. The flowers must be plucked before noon, the stigmas pulled the same day, and the whole crop dried within hours. It takes roughly 150,000 flowers to make a single kilogram of saffron threads. Iran produces around 90% of the global crop, with Spain, Kashmir, Afghanistan, and Greece also commercial.
Flavor & pairing
Saffron tastes of new-mown hay, honey, and the faintest iodine bitterness. The crocin pigment dyes liquids a deep gold, while picrocrocin and safranal contribute the aroma. Saffron pairs with rice, seafood, lamb, milk, citrus, and rosewater.
How it’s used
A pinch of strands is bloomed in warm water or milk to release the pigment before being added to a dish. Spanish paella and Italian risotto Milanese depend on it. Iranian tahdig finishes with a saffron-rosewater glaze. Indian biryani and kheer lean on it. Moroccan tagines use a few strands. French bouillabaisse and aioli sometimes carry it.
Trade history
Genuine saffron is often adulterated with safflower, marigold, or even dyed corn silk. The Spanish La Mancha PDO and Iranian sargol grades are usually the safest commercial bets.
Find more spices by letter
Saffron starts with S and ends with N. Browse other spices along the same letter.
Spices that contain a letter from "Saffron":