Saffron

Saffron comes from Crocus sativus, a crocus that blooms in the fall. Each flower holds just three bright red stigmas, which are picked by hand, usually in the morning soon after the flowers open, and then dried. Because so much handwork goes into a small harvest, with roughly 150 or more flowers needed for a single gram, saffron is often called the world's most expensive spice.

Only a few threads are needed to tint a dish yellow-gold and add an earthy, sweet, slightly floral flavor. Saffron is famous in savory dishes such as paella and risotto, and bakers use it in breads and sweets like Swedish saffron buns and saffron cakes. The threads are usually steeped in a little warm liquid before they are added. Store saffron airtight, away from light and heat.