Once extracted from the saffron flower and dried, the pistils are one of the most precious spices in the world. Used mainly in risottos and Spanish paella, they are an excellent condiment for oriental rice cakes and puddings.
Native to Asia Minor, saffron is a six-petal purple flower belonging to the Iridaceae family. A yellow stylus rises from the bottom of the bulb and when it blooms it divides into three orange-coloured stigmas, namely saffron. The main producer is Iran.
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