Saffron is harvested from the fall-flowering plant Crocus Sativus, a member of the Iris family. The vibrant, red threads of this heavily sought after Middle Eastern spice have been used for more than 4,000 years to treat upwards of 90 illnesses in the Middle East and Asia, to nuance the creations of master perfumers, and to flavor culinary fare globally. It is regarded as one of the world’s finest culinary treasures.
Today in America, the cost of saffron ranges from $500 to $5,000 a pound making it the world’s most expensive spice by weight. Luckily, a small amount of saffron will lend a beautiful color and a delicate flavor to a variety of dishes — from soup to nuts.
