The world’s most expensive spice, but a little goes a long way.
The cost comes from the labour involved, it's fiddly to harvest and needs lots of people and hours to do it. Saffron is the stigma of the saffron crocus (Crocus sativus). Pickers are looking for three tiny fragile stigmas inside each flower. They pluck them with tweezers. Very gently, of course.
In our experience, Spanish Saffron is the most consistent and flavoursome, so we source ours from the home of Spanish saffron, Castilla-La Mancha.
Did you know?
It takes 225,000 stigmas to compile a single pound of saffron.
STORE IN A COOL, DRY PLACE. CONSUME WITHIN BEST BEFORE.