The world’s most expensive spice, but a little goes a long way. The cost comes from the labour involved, it’s fiddly to harvest and needs lots of people and hours to do it. Saffron is the stigma of the saffron crocus (Crocus sativus). Pickers are looking for three tiny fragile stigmas inside each flower. They pluck them with tweezers. Very gently, of course. Spanish Saffron is the most consistent and flavoursome, this Saffron is sourced from the home of Spanish saffron, Castilla-La Mancha.
Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.
Saffron is also used for a lot of health benefits for example help with asthma and insomnia.