Saffron is one of the most valuable and expensive spices known worldwide, thanks to its color, flavor and medicinal properties.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Saffron, long among the world's most costly spices by weight, was probably first cultivated in or near Greece.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange coloring to foods.
Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jeweled rice of Iran, the Milanese risotto of Italy, the paella of Spain, the fish soup bouillabaisse of France, to biryani with various meat accompaniments in South Asia and Middle East.
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