Saffron, long the world's most expensive spice by weight, is harvested by hand from the saffron crocus flower.  Each plant bears only three saffron stigma and it takes nearly one hundred and fifty flowers to produce a single gram of dried saffron. Hay and honey like in scent, saffron has a slightly bitter taste and is mostly used as a coloring agent.  Pairing especially well with seafood, only a thread or two is needed to impart rich golden hue to rice dishes and fragrant broths.  Use sparingly in paella, bouillabaisse, or risotto.  

Tip: store in a cool place out of direct sunlight to retain freshness and color

Country of origin: Spain
Origin: Organic
Size: A Pinch