Spanish Saffron Saffron grows mainly in Spain, where the best quality also comes from. It is the most expensive spice in the world and actually the most expensive food – by weight. Saffron is golden red in colour and has a hay-like, slightly metallic aroma. The spice is extracted from the dried red stigma of the saffron plant. It takes 120,000 flowers, which are harvested by hand, to produce one kilo of the spice. In Spain, saffron is a key ingredient in fish and rice dishes, the French also use it most often with fish, the Italians use it in risotto, and in Britain it is most often added to sweet cakes and liqueurs. Instructions Rice dishes such as risotto, sweet dishes, cakes, soups, sauces, fish. Ingredients 100 % Spanish Saffron Weight 1 g / 2 g Country of origin Spain
