All I know about saffron is that it is unGodly expensive. The reasons will be obvious below.
Anyone have a good recipe using saffron?
Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron. Saffron has a strong perfume and a bitter, honey-like taste. The taste is pleasantly spicy and bitter and the odor is tenacious.