Cooking with Gold

Visited 1730 times , 1 Visit today

Saffron is a spice that has been sort after by cooks for millennia. It brings an aroma and depth of flavor to cooking that is so subtle that it has always been the most expensive of spices with a value often exceeding that of gold. The spice is derived from the dried stigma of the Crocus sativus, a small purple flower native to the Himalayan Mountains.

Read the full article here.