Saffron

It is the dried stigmas of the “Crocus Sativus” flower, the finest of which come from Iran. The name comes from the Greek word “krokos” meaning saffron or yellow and the Arabic word za’fran refering to the spice. Saffron is part of many cuisines around the world and the Minoans had pictures of saffron in their palaces as long ago as 1600 BC, showing how it could be used as a medicine. It takes 75,000 saffron blossoms or 225,000 stigmas to produce a pound of spice making it the most expensive in the world. It has delicate floral, earthy, woody note with subtle suede undertones .