Saffron (Spanish) per ounce

Saffron (Spanish) per ounce

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The spice saffron comes from Crocus sativus, a domesticated species of crocus flower that likely descends from Crocus cartwrightianus, which originated in Greece thousands of years ago.

Historically, saffron has always been valued as worth its weight in gold—literally. Saffron is still sold by weight today and is still the world’s most expensive spice. A popular seasoning in Greek and Indian cuisines, the delicate threads are typically soaked in hot (but not boiling) water for a few minutes before using to enhance flavor.

kosher certificate information

quick look

information at a glance
approximate cups to one pound20
active compoundsBitter Glycosides, Carotenoids, Volatile oil, Vitamin B1 and B2
plant part usedstyles and stigmas

buying & keeping

general guidelines and tips
storage tipsKeep in a tightly sealed container away from heat, light and humidity.
appearance & aromaBright orange-reddish threads.


try something new
culinaryUse to season rice, fish, chicken, vegetables and beverages. (Note that the threads should be soaked in water before using to release full flavor.) A few saffron threads may also be steeped with tea leaves.
householdYields a natural dye of various shades of yellow, orange and red, depending on the amount (it tends to fade) and the mordant used.
industrialSaffron is used as a flavoring agent for alcoholic beverages and candy.

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[ tip: Combine Spanish saffron with smoky paprika to make traditional Spanish paella valenciana.  ~ from Monterey Bay Herb Company ]

Combine Spanish saffron with smoky paprika to make traditional Spanish paella valenciana.

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flavor profile

Spanish saffron

Earthy and somewhat flowery, but use too much and the dish may taste bitter.

formulas & recipes

Spanish saffron

what else you should know

Spanish saffron

Saffron is a spice obtained from the dried flower stigmas of Crocus sativus, a low-growing flowering perennial that produces purple flowers in the fall. It widely used in North African, Indian and Spanish cuisines to flavor and enhance the color of soups, stew, rice, meat and vegetables.

This member of the Iris family is also a favorite among gardeners because it is easy to care for, but it’s also one of the world’s most expensive spices because it is so labor intensive to harvest. With each flower producing only three stigmas—which must be picked by hand—it takes more than 200,000 equal a pound of the spice.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.