Saffron is the dried crimson stigma of *Crocus sativus*, harvested by hand from late-October-blooming flowers. It takes roughly 75,000 flowers to yield a pound of dried saffron — which is why a half-gram tin can cost more than a steak.

Quality matters here. Look for whole threads (not powder), deep red with orange tips, and a faint floral-honey aroma. Bloom the threads in two tablespoons of hot (not boiling) water or stock for ten minutes before adding to your dish — this releases the color and the soluble flavor compounds. Skipping the bloom step wastes most of what you paid for.

A pinch goes a long way: rice dishes (paella, biryani, risotto Milanese), broths, sweets (Persian saffron ice cream), and slow-cooked stews are where saffron shines.