Saffron, historically the world's most esteemed (and expensive) spice, is the dried stigma of a purple-flowered crocus. It's so expensive because it takes an unbelievable 80,000 hand-picked crocuses to produce just over a pound of spice. The highest quality stigmas are left whole and packed as threads; the others are ground into powder.The best saffron in Italy is said to come from LAquila in Abruzzi. This particular saffron, from Cooperative Altopiano di Navelli, in LAquila, is well-known within Italy for its quality and is difficult to find even there. Paul is fortunate to have been able to talk this producer into exporting it to the U.S.
Uses: In Italy, saffron is mainly used to flavor and color risotti, such as the classic Risotto alla Milanese. Unlike other dried herbs, saffron retains its flavor for a very long time. Use to make risotto, fresh pasta, paella, bouillabaisse, cookies and cakes (for color).
