Crocus sativus

Origin: The Mediterranean, Iran.

Flavour: Floral, fresh, warm, sweet.

Dishes: Saffron tachin rice, risotto alla Milanese, baked fish with a saffron cream sauce, caldeirada (Portuguese fish stew), saffron seafood stew, bouillabaisse, Provençal inspired rouille sauce, Spanish paella, saffron vinaigrette, zereshk polo ba morgh (Persian khoresh(stew), sholeh zard (Persian rice pudding), Columbian inspired arroz con pollo (Chicken with saffron and rice), kesar kheer (Indian rice pudding), arroz a la valenciana (Filipino rice with meat, vegetables, and saffron, Indian curry with saffron, shirini keshmeshi (Persian saffron and raisin cookies), saffranskaka saftig (Swedish saffron cake), North African saffron chicken with honey- https://www.deliciousmagazine.co.uk/recipes/north-african-chicken-with-honey-and-saffron/

Compliments: Cilantro, cinnamon, cumin, thyme, rosemary, paprika, basil, chilli pepper, black pepper, dill parsley, anise, fennel, bay leaf, cayenne pepper.

Substitutes for Saffron: Turmeric, paprika.

Bring the unique flavours and colour of one of the worlds most coveted spices, Saffron (small format, kosher certified) or Saffron (medium format) into your sweet and savoury recipes. It is delicately floral with hints of earthy aromas. Create a new favourite paella, tapioca, biryani or seafood risotto.
Saffron is a a Jem’s Favourite spice because of how versatile it is in many dishes and for its long shelf life when stored in a properly sealed container.