Unmistakable, opulent aroma, delicately tart, slightly floral and caramel-like Application: It is not for nothing that the most expensive spice in the world: because the delicate, aromatic threads are the fragrant stamp threads of a certain type of crocus (crocus sativus). The threads are picked from the flowers in elaborate handwork, dried and then sold as a spice. It takes about 150,000 flowers to harvest one kilo of saffron! This is an unimaginable effort that foodies like to pay dearly, because saffron transforms dishes such as paella, risotto, bouillabaisse and panna cotta into sophisticated delicacies. Tip: Saffron has a very intense flavor, so use it sparingly. Grind the saffron in a mortar together with a little salt or sugar (as an abrasive). Then add some liquid (e.g. broth, water, orange juice), let it swell for about half an hour and add to food shortly before the end of cooking time while cooking. Ingredients: saffron threads Contents: 0.5 g