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SAFFRON
Saffron, the common name for Crocus sativus of the IRIS family, Iridaceae, is a perennial fall-flowering plant. Its stigmas are a source of a yellow dye and a food flavoring. Native to Anatolia, saffron provided both a perfume and a yellow dye for the ancient world. Used today as a spice, it imparts a slightly bitter flavor and a yellow color to poultry, fish, and rice. It is an essential ingredient in Mediterranean cuisines. Some 225,000 stigmas must be handpicked and dried to make half a kilogram (one pound) of saffron, and the spice is probably the most expensive in the world.
