Saffron (Iranian)

Family name: Iridaceae
Botanical name: Crocus Sativus

The most expensive spice in the world due to it being very labour intensive.  Around 200,000 flowers have to be harvested to obtain just 450g of saffron using just the 3 bright, orange-red stigmas of the flower.

Culinary use: A delicate, yet distinctive smell, flavour with a striking  colour, its flavour ranges from floral, woody, sweet, earthy, honey-like and medicinal. You can smell it immediately even through packaging !

Use in rice dishes from the Mediterranean, like Spanish paella, Italian risotto, Indian celebratory pilaus and French bouillabaise.  It can also be used in sweet recipes, milk-based rice dishes, sweet custard desserts, cakes and breads. It is also one of the ingredients of the liqueur Chartreuse.

Medicinal use : high in specific antioxidants and other health benefits