Saffron is the dried stigma of the flower of a plant, still unknown in its wild state and origin. The saffron aroma is smooth with a slightly tart flavour.
Suggestions: use to give color and flavor to all kinds of dishes, such as meat, fish, seafood, poultry, rice or risottos. It is also used cakes and cookies making.
Add a pinch of saffron to 2 dl of cream to make a delicious sauce.