Saffron is one of the world’s most delicate and expensive spices. The reason why saffron is so expensive is because this spice is the stamen from the flower Crocus sativus, which only bloom for one week of the year. Each flower produces about 3 – 4 stamen (i.e saffron), which must be picked by hand and then dried. An estimated of around 150 flowers and many hours of labour are needed to produce one gram of saffron!

Luckily, to get the flavour of the saffron into a dish, you would only need a small pinch of it. Its taste is difficult to describe but it is delicate with a slight musky and sweet woodsy flavour.

Spain is one of the countries that are well-known in its production of saffron. The redder the saffron thread, the higher it is in quality. Spanish saffron is divided into different grades depending on the colour of red and yellow ratio on the stamen.

When cooking with saffron, it is best to add them early on in the cooking process so that its flavour can infuse into the dishes. If there is already liquid in the pan, just sprinkle a few saffron threads in. Otherwise, it is best to soak the threads in some water or wine for 10 minutes before adding them into the pan.

The most classic way to use saffron is in rice dishes such as paellas and risottos. But they are also amazing in seafood stews such as the French bouillabaisse and aromatic Indian curries. A small pinch adds vibrant colour, aroma and flavour to whatever you are cooking.

Using saffron in desserts is also a good choice. One of the ways is to put a pinch of saffron into warm milk or cream to make puddings, ice cream or panna cottas.

Remember, a little bit of this exotic spice goes a long way. So even though it is expensive, a one-gram jar saffron can last you quite awhile. Just store them in a cool and dry place and you will have no problem.