SAFFRON
Crocus sativus
The stigma of a crocus flower that blooms for only two weeks,
saffron is the most expensive of spices. Its distinct flavor perfumes foods
and colors them yellow as well.
Probably native to Greece, saffron was known to all the ancient people of
the Mediterranean. Today saffron is a key spice in Spanish paella, many Middle
Eastern rice dishes, German baked goods, and a range of dishes common in
Amish households in the United States.
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