Saffron is a concentrated culinary spice valued for the aroma, flavor and golden color it brings to food. The dried spice comes from the pistils of Crocus sativus; the current ISO 3632-1 specification covers filaments, cut filaments and powder.

Culinary uses

Use saffron in rice, soups, stews, sauces, breads, desserts and drinks. Grind threads first, then add the ground saffron to boiled water or directly to food; ready-ground powder skips the grinding step. Start with the amount in the recipe because saffron’s flavor is concentrated.

Culture and tradition

Saffron also has a long place in regional traditions. The official Azafrán de La Mancha PDO specification, for example, documents saffron’s culinary history and festivals in Spain’s La Mancha region. Historical customs can be described as history, but they should not be presented as proof of a modern health effect.

Practical handling

Keep saffron in a tightly closed container away from heat, moisture and direct light. Choose the form that suits the recipe: threads allow visual inspection before grinding, while powder is ready to add.