Saffron

Saffron originates from a flower called crocus sativus—commonly known as the "saffron crocus." It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Spain, Iran, Greece, Morocco, and India. While micro-scale production of saffron does exist in the United States, most saffron found here is imported. Our’s is Spanish, pure Mancha.

Saffron is extremely subtle and fragrant. It is slightly sweet and luxurious in taste. it's tricky to describe but instantly recognizable in a dish.

Since such a small part of the flower is used, it takes 75,000 saffron flowers to make one pound of saffron spice. The small amount of saffron spice per plant, along with the fact that harvesting must be done manually, leads to saffron's being majorly expensive.