SAFFRON pistils - in a pot of (10g).

Saffron is part of the spice family. It is obtained by cultivating “Crocus sativus” and by removing and dehydrating the three red stigmas, the length of which generally varies between 2.5 to 3.2 cm. The stigmas are used in cooking, as a spice, for a delicate seasoning rich in flavor. Saffron, sometimes called "red gold", is the most laborious spice to produce in the world and therefore of high value. He is originally from Crete. It was first cultivated in the Greek provinces more than 35 centuries ago and then spread to the Middle East. Its aroma is described by cooks and saffron lovers as resembling honey, but with metallic notes. It also contributes to the yellow-orange coloring of dishes containing it. In Spanish cuisine, it is used in many dishes such as paella, a rice-based specialty, and zarzuela, made with fish53. Saffron is also used in Côte d'Azur bouillabaisse, a spicy fish soup, or risotto alla milanese. It's hard not to fall in love with fish or scallops flavored with a saffron sauce.