Saffron is a hand-picked, fragrant spice from the dried stigmas of the Crocus Sativas flower. The vivid crimson stigma and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.
Saffron has long been the world's most costly spice by weight. It is commonly used in the preparation of paella, bouillabaisse, risotto, tomato and cream soups, couscous, and seafood and seafood sauces. Just a few filaments will give a wonderful, intense burst of flavour, aroma and colour.
Store saffron in a cool, dark place.
To best retain its flavour, protect saffron from light.
Saffron does not spoil, though its flavour will begin to lessen with age.