Saffron, the world’s most expensive spice by weight, comes from the stigmas of the purple saffron crocus (a member of the iris family). Each flower contains three stigmas, which are harvested by hand and then dried. One pound of dried saffron requires a minimum of 50,000 flowers to be picked, which helps explain the elevated cost. Native to Asia minor, Iran and Spain now lead the world in saffron production.

Saffron can be purchased ground into a powder or whole as threads. Buying the threads ensures the spice’s purity, since powdered saffron may be watered down with additional spices like turmeric or safflower. The threads tend to have a stronger taste than the ground, and must be steeped in milk or water, or roasted, before being added to a dish to release their flavor.

Saffron has a bitter taste, an earthy, hay-like smell, and a golden-red hue, which gives food a deep yellow color. When cooking with saffron, it must be used sparingly; too much can produce a harsh, medicinal flavor.