Saffron threads are the world's most expensive spice. It has a bitter hay like fragrant that adds a golden colour and rich flavour to recipes. Delicious in Italian and Spanish food.

Saffron is one of the oldest and most expensive spices in the world. Legend has it Cleopatra used it both as makeup to colour her face and as a fragrance. In India, saffron is still used as a medicine for nausea and it’s used for only the most important Hindu religious celebrations as an offering to the gods. This spice is used sparingly because of its cost. Grown in Iran, Asia and Spain, it takes 570 threads to make one gram of saffron and 190 dried stigmas from the saffron crocus flowers are needed.


Great with

  • Sauces
  • Breads
  • Cakes
  • Fish
  • Chicken
  • Indian Rice Dishes
  • Rice

Saffron adds subtle flavour and colour to sauces, breads, cakes, fish, chicken and Indian rice dishes. For use with rice.  For each half cup of dry rice use 4-5 strands or Saffron.  More strands can be used for a stronger colour. Pour 2 tablespoons of boiling water over the Saffron and allow to soak for 5 minutes. Add water and saffron to rice before cooking.

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