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Saffron is the hand harvested dried yellow stigmas of the violet flowers of Crocus sativus. Saffron’s aroma and taste is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes. Saffron also contributes a luminous yellow-orange coloring to foods. Saffron is widely used in Iranian, Arab, Central Asian, European, Indian, Turkish, and Cornish cuisines. Saffron is used in spice blends for paella, curry, kheer and bouillabaisse.