Saffron

THE WORLD’S MOST PRECIOUS SPICE

Saffron, the most expensive spice in the world, has been prized for centuries across the Middle East, Persia, and Moorish-influenced southern Spain. Each delicate stigma is hand-harvested, with around 150 flowers needed to produce just 1g of saffron. A little goes a long way—a small pinch is enough to impart deep golden hues and distinctively dusky, honey-hay flavours to an entire dish.

This high-quality Negrin grade saffron is grown in Iran, the world’s leading producer, responsible for 90% of global saffron production. With its deep red threads, floral aroma, and rich golden hue, it’s an essential ingredient in Persian rice dishes like tahdig and zereshk polo, as well as khoresht-e fesenjan, the classic walnut and pomegranate stew. It adds depth to Middle Eastern slow roasts, Moroccan tagines, and luxurious desserts like saffron-infused rice pudding, or simply enjoy it as a soothing cup of saffron tea. Saffron is also the key to Mediterranean classics such as Spanish paella, French bouillabaisse, and the Italian favourite risotto alla Milanese.

For a foolproof, intensely flavoured extraction, grind saffron into a fine powder, sprinkle over ice cubes, and let them melt at room temperature. This gentle extraction process releases its deep red colour and distinctive honey-hay aroma. Store in the fridge and use within three days.

For a truly special dish, try the Skate with saffron tomato sauce on page 117 of the Arabica Cookbook: Small Plates, Big Connections.