Spanish Saffron is called in the Latin Crocus sativus and is also known as yellow wort. Saffron belongs to the iris family and comes from Spain and the middle east.
Already 1,000 years ago saffron was three times more expensive than pepper, today it is a multiple of it. The science argues a bit about the exact origin, but it likely comes from the Middle East. From there it also has its name, which was derived from "za'fran".
Saffron is slightly tart in the taste, very aromatic and slightly bittersweet to spicy nuances and is known for its color.
Saffron you get occasionally ground, but mostly in threads. The threads should first be soaked in warm water or butter for about 10 minutes. But it is also crushed in a mortar to a powder, but the former method is known. So it is often used for the following dishes: light sauces, bouillons, Mediterranean rice dishes (eg Spanish paella), pilafs, lamb, poultry, fish, bouillabaisse, Spanish zarzuela, pudding, semolina pudding, stewing and yeast dough, cookies.
Store it in a dark, cool and dry, saffron is quite sensitive to light.
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