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Saffron recipes

Saffron

Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn colour and sweet flavour. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way.

Recipes using saffron

Main course

Light meals & snacks

Brunch

Starters & nibbles

Side dishes

Desserts

Cakes and baking

Other

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Buyer's guide

Saffron can be bought whole in threads or strands (stigmas) or in powdered form. Spanish and Kashmiri saffron are reputed to be among the best-quality.

Preparation

Saffron gives a distinctive aroma and flavour and a yellow colour to Spanish paella and Italian risotto and is also a classic ingredient in the French fish soup, Bouillabaisse. Crush the stigmas and soak in water before use.

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