Saffron

A spice made from the stigmas of the saffron crocus. It comes in either powder form or in dried strands. The best saffron probably comes from Valencia. Iran, Italy, Greece and South American countries also produce it. Saffron should be used carefully as it will give the dish a soapy and bitter flavour if used in excess, it is also the most expensive of all spices. Indian Saffron (not to be confused with turmeric) is redder in colour is considerably cheaper but much less pungent.