This is the most expensive spice in the world because it is all hand processed, very labor intensive, and with limited availability. It is the dried stigma of the saffron crocus flower. This true saffron is from Iran and has a deep purplish red color and is the highest rated category of saffron. Saffron has a distinct musky, floral, honey-like earthy, slightly bitter flavor. It should be used sparingly; a little bit goes a long way. It goes well in rice, chicken, fish, and lentil dishes. Origin of spice: Spain

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