Saffron, Crocus sativus, is the world’s most expensive spice. It is also known as saffron spice, saffron threads, saffron herb, or kesar.

Saffron comes from the three scarlet stigmas found at the center of the “saffron crocus”. Harvest is labor-intensive and must be done by hand. It takes about 1,000 flowers to harvest just one ounce of saffron.

A good rule of thumb is to use about three strands a person. There are approximately 463 threads (3/8" to ½" in length) per gram of saffron. One 1 gram yields approximately 150 servings.

Saffron is popular with independent spice shops; Mexican, Indian, American, and pizza restaurants; subscription and jam manufacturers; and olive oil shops.

Flavor Profile

Saffron is boldly floral and has a rich, earthy taste.

How To Use

Saffron is beautifully showcased in flan and in rice dishes, like risotto or Indian biryani, or in potato dishes like Roasted Spanish Potatoes. It’s classic when paired with fish as in the recipe for Salmon Charmoula. Add saffron to bouillabaisse or make a rich paella like Valencia Paella. Champinones Al Ajillo is a savory Spanish garlic mushroom side dish that uses saffron for color and flavor. Adding Saffron to the simmering liquid gives Spanish Saffron Chicken the elegance of a long-cooking dish, even though it’s ready in under an hour.

Saffron should be used sparingly and when used in larger amounts tends to make dishes bitter.

Choose saffron when making curries, shellfish, chicken, cream sauces, soups, polenta, rice dishes, ice cream, marshmallows, scones, cakes, and breads.

Saffron pairs well with cumin, coriander, mint, rose, nutmeg, nuts, sugars, cardamom, milk, cinnamon, cloves, and raisins.