Saffron is the pungent dried stigmas of the Crocus sativus plant. It adds an authentic flavor and color to dishes including paella, risotto, curries and bouillabaisse (Provençal seafood stew). Its delicate aroma and vibrant color is also highly prized in Moroccan and Tunisian cuisine. Saffron is expensive, but is only used in very small amounts.

Related recipes:

Paella
Tunisian chickpea and vegetable soup
Indian cashew nut biryani