Spanish Saffron is called the Queen of Spices. Not only is it used for cooking, but has a variety of other uses. It is mostly used as a spice, but it is also used as a coloring agent, in religious ceremonies, and has medicinal properties. The best saffron is below one year old.
It is the most precious and expensive spice in the world. Spanish Saffron is extracted from the stigmas of the crocus flower and then dried. The flavor and color come from the red part of the stigma. The best type of saffron is cultivated in Kashmir, Persia and Spain. The stigmas are skillfully dried from the flower of a perennial plant.
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