SEEDS & SPICES

Saffron, golden-coloured, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus), which are dried and used as a spice to flavour foods and as a dye to colour foods and other products. Saffron has a strong, exotic aroma and a bitter taste and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice and fish, and English, Scandinavian, and Balkan breads. It is an important ingredient in bouillabaisse soup. Iran is the largest producer of Saffron in the world and has over 90% Saffron production worldwide.