Saffron is the dried stigma of the Crocus sativus flower. Each bloom produces just three crimson threads, and each must be picked by hand during a flowering window of only two to three weeks. It is the most labour-intensive spice in the world, and the most expensive — but a very small amount goes a long way. This saffron is classified Grade 1 under ISO 3632 standards, the highest grade available, with deep red stigmas and minimal yellow or white parts. That grading reflects potency: the deeper the red, the higher the concentration of crocin (colour), picrocrocin (flavour), and safranal (aroma). The flavour is unlike any other spice — sweet, floral, and gently earthy with a faintly honeyed, almost hay-like aroma. Its primary role in cooking is twofold: it delivers that distinctive golden-ochre colour and an aromatic depth that cannot be replicated by turmeric or any substitute. A small pinch is enough for a risotto, paella, bouillabaisse, or a pot of Persian rice. It is equally at home in baking — saffron buns, cakes, and biscuits — and in desserts such as ice cream, panna cotta, and custard. Saffron also works well in warm drinks, steeped in milk or broth. Producer: Hand-picked and graded to ISO 3632 Grade 1 standard. A good harvest from a single grower may yield as little as 500g in a year. Ingredients: Saffron (Crocus sativus) Storage: Ambient. Store in a cool, dry place away from direct sunlight. Net: 1g
