Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Available as threads (whole stigmas) or powder. Pungent, bitter flavor. Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to color rice yellow, where its delicate flavor make it the most famous of Iraniain rice dishes. It combines well with fish and seafood. Because of its expense, intense flavor, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. Use for bouillabaisse, curries, fish, poultry and rice.