saffron

The red/orange thread-like 3 branched styles of the perennial crocus, Crocus sativus, about 2.5 cm long with a penetrating aromatic flavour that is medicinal in high concentration. Cultivated from the Mediterranean to Kashmir. It is the most expensive spice known but a small amount (0.1 g) will both flavour a dish and colour it a brilliant gold. Sold either as strands which should be infused in hot water for at least 8 hours or as a red powder which gives a fast release of aroma. Used with fish and rice dishes and in buns. Often adulterated, and should only be purchased from reputable merchants.