Saffron is a spice that comes from the dried stigmas of the Crocus sativus flower. It's used in cooking, as a dye, and as a medicine.

How it's made

• The stigmas, or pollen-receiving parts, of the Crocus sativus flower are plucked and dried
• The dried stigmas are called "threads"
• It can take 75,000 saffron flowers to produce one pound of saffron spice

What it tastes like

• Saffron has a bitter taste and a hay-like fragrance
• It also has slight metallic notes

What it's used for

• Saffron is used as a seasoning in many Mediterranean, Asian, English, Scandinavian, and Balkan dishes
• It's also used as a dye to color foods and other products
• Saffron has been used as a medicine for thousands of years

Why it's expensive

• Saffron is one of the world's most expensive spices by weight
• It's expensive because it needs to be harvested by hand , and it grow in specific areas of Himalayan region of Jammu and Kashmir

Where it's grown

• Saffron is mainly grown in Kishtwar region Of Chandra Bhaga valley of Jammun And Kashmir. And Iran And some areas of Kashmir

Appearance

• Saffron is made from the dried stigmas of the Crocus sativus flower
• The stigmas are short, feathery threads
• The colour of saffron is a vivid yellow with a red-orange warmth

Taste

• Saffron has a sweet, grassy flavour
• It can also have a hint of orange or yellow colour
• Saffron has an iodoform-like or hay-like fragrance

• Saffron has been used in traditional medicine as a tonic and antidepressant

History

• Saffron has been used for thousands of years
• It has a history in the kitchens of Ancient Greece, India, and the Americas