– 8 threads of saffron
Rich in antioxidants, including crocin and safranal, which have been studied for potential anti-inflammatory and neuroprotective properties. Contains minimal calories and macronutrients per typical serving due to the small quantities used.
About
Saffron consists of the dried stigmas (female reproductive filaments) of Crocus sativus, a small autumn-flowering crocus native to Iran and the eastern Mediterranean. Each flower produces only three threadlike stigmas, which must be hand-harvested, making saffron the world's most expensive spice by weight. The stigmas are deep crimson-red in color with a complex flavor profile combining earthy, slightly sweet, and faintly bitter notes. When steeped in warm liquid, saffron releases its distinctive golden-yellow pigment (from the compound crocin) and a subtle floral aroma. Iranian saffron, particularly from Khorasan province, is considered the highest quality, though it is also cultivated in Kashmir, Spain, and Afghanistan.
Culinary Uses
Saffron is essential to numerous global cuisines, particularly in Middle Eastern, Indian, and Mediterranean cooking. It is integral to dishes such as Spanish paella, Italian risotto Milanese, Indian biryani and pilau, Persian rice dishes, and French bouillabaisse. The spice is typically steeped in warm water, milk, or broth before being added to a dish to maximize color extraction and flavor diffusion. Saffron pairs well with rice, seafood, poultry, and cream-based preparations. A small amount—just a few threads—imparts significant color and flavor, making it economical despite its high cost. It is used in both savory and sweet applications, including desserts, beverages, and ice cream.