Saffron is a spice that has been used for over three thousand years but still remains a mystery to many about where it comes from and what it’s used for. It’s a very expensive spice and grows only in certain areas of the world. It takes roughly 70,000 flowers to make one pound of saffron. Saffron is grown in Greece, India, Iran, and Spain. The flower that this spice is harvested from is called Crocus Sativus.

This flower blooms only during the fall season and has three blood-red stigmas which are the part of the plant that is harvested to produce saffron. Each crocus produces three stigmas and it takes seventy thousand flowers to make one pound of saffron. Once collected, the stigma’s are dried in order to be made into powder or liquid form.

The color of the saffron can range from a deep red to yellow or green depending on how it’s processed. It can be used as a seasoning in foods or as an ingredient in medicines. It has also been known to have high antioxidant properties which can help prevent cancer in addition to being an aid for people with high blood pressure, depression, and insomnia.

Saffron is a spice that has been used for over three thousand years but still remains a mystery to many about where it comes from and what it’s used for.

Saffron comes from a small purple flower that’s grown in the fall. The flower has a long stem and three petals, two of which are green and one of which is red. The saffron crocus flowers only for a week in the fall, so it must be harvested carefully during this time.

The dried stigmas are the part of the plant that are used to make saffron. Around 150 flowers are needed to produce just one pound of dried saffron stigmas. All parts of the flower are used to make saffron, but the stigmas provide the most color and flavor.

In Iran, dried saffron threads are often put in water for an hour or two so their flavor can infuse the liquid. This mixture is called zarbat (meaning “scented”). Saffron tea is also commonly made by adding a few strands of saffron to hot water and letting them soak until the water turns golden yellow.

Virtually every country has its own traditional recipes that

Saffron is a spice that has been used for over three thousand years but still remains a mystery to many about where it comes from and what it’s used for.

An item so prized it’s worth its weight in gold, saffron comes from the Crocus sativus flower. This flower blooms only four to six weeks each fall and the stigmas (thread-like parts of the flowers) must be handpicked from each flower in order to get that sweet orange-red color. The stigmas must then be dried quickly as they are highly perishable.

Alchemists have long sought an alternative and more efficient means of producing saffron in large quantities but have yet to find one. It is because of this high demand for saffron and its short growing season that it has been dubbed “red gold” by those who grow it.

Saffron is a spice that has been used for over three thousand years but still remains a mystery to many about where it comes from and what it’s used for.

Saffron is made from the saffron crocus, which is actually a flower. It’s native to Asia, but it’s also grown in parts of Europe and North America. Saffron is used in many different dishes and drinks. It’s known for its color and flavor. Many people use it to cook rice, fish, chicken, and vegetables. Some people even use it in their food to give it a unique taste. In Greek cooking, they use saffron to flavor the rice they make by hand. They also use it in Indian dishes like biryani. They mix saffron with rice, meat, and vegetables and cook them together in layers with spices.

It’s also used as a coloring agent. It can dye fabrics yellow-red or orange-red depending on how much of the spice is added. It’s also used like this in food too when they want to add color or flavor to something like ice cream or candies.

While saffron has been used for thousands of years

Saffron is a spice that has been used for over three thousand years and has become a mystery to many about where it comes from and what it’s used for. Saffron is harvested by hand and only contains three stigmas of the crocus flower. To grow the saffron crocus you must plant the corms before the soil has completely warmed so that saffron can be harvested during fall. Once planted, the corms will produce purple flowers with yellow stigmas. Once the flowers dry, they are removed from the plant and then hung to dry in order to extract their red-orange pigment.

Saffron is used in many different dishes around the world, such as paella, bouillabaisse, risotto Milanese, béchamel sauce, beef Wellington, risotto alla Milanese timbale of fish (fish baked with rice in a mold), poultry dishes, soups, slow-cooked stews, sauces (such as béarnaise), rice pudding and other desserts. It’s also used to colour vodka and liqueurs such as crème de cassis and yellow chartreuse.

Saffron is very expensive due to its long harvesting

Saffron is a spice that has been used for over three thousand years. It is obtained from the saffron crocus, which is mostly found in Greece and India. Saffron is most commonly used as a seasoning and colouring agent in food, but it can also be used in perfumes, cosmetics, and medicines.

The saffron crocus grows up to 20 inches high. It has reddish purple stigmas and a leafy green stem. The flowers bloom between September and October. Each flower lasts for only a few days before it dries up. After the petals fall off, the stigmas are collected by hand or by mechanical means, such as sieves or brushes. They are then dried and packaged for distribution to customers around the world.*

The flavour of saffron comes from its red stigmas, which is why it is so expensive. The amount of stigmas needed to make just one pound of powdered saffron ranges from 150-200 flowers.

Saffron is one of the most expensive spices in the world. It takes nearly 70,000 flowers to make a pound of saffron, and it is estimated that only about 4,000 pounds are produced each year. Saffron has been used for medicinal and cosmetic purposes for centuries, but its uses are still not fully understood.

Taste:slightly bitter, sweet, and warm