Saffron is a spice that adds a rich crimson yellow colour and grassy flavour to many dishes.

The red threads of the saffron crocus flower (see below) are collected and dried. Real saffron is considered expensive but ‘worth it’s weight in gold’. If you are simply chasing its colouring effect, there are cheaper alternatives such as food colouring.

Serpico, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0&gt;, via Wikimedia Commons

Saffron is widely used in old-world cuisines, flavouring and colouring everything from rice dishes, meat, liquors, deserts and teas.

The dried threads have a grassy/hay aroma and are mesmerising:

Try making saffron infused tea for that something different:

Enjoy,

PK

Here are more herbs, spices and ingredients posts.