Saffron Market
Saffron, dried golden-colored, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus), used as a spice to flavour foods and as a dye to colour foods and other products. Saffron is used to colour and flavour many Mediterranean and Asian dishes, particularly rice and fish, as well as English, Scandinavian, and Balkan breads. It's a key ingredient in bouillabaisse soup.
Saffron is primarily grown in Iran, but it is also grown in Spain, France, Italy (on the Apennines Range's lower spurs), and parts of India. The three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and fragrance.
