Nowadays saffron forms part of the culinary culture of different regions in the world: In India saffron is an indispensable ingredient in many recipes of rice, sweets and ice-creams. It is used in Ayurvedic medicine and in religious rituals. In Saudi Arabia, a real Arabic coffee should have saffron and cardamom. In the North of Italy and South of Switzerland, saffron is essential in the preparation of its famous Risotto. In Sweden it is a traditional to bake saffron bread on the day of St. Lucile. Finally, in Spain saffron is an indispensable ingredient in such famous dishes as Paella, Fabada or Pote Gallego.
- Saffron is a spice obtained from the stigmas of the flower of Crocus sativus Linnaeus, commonly known as Rose of Saffron. Crocus sativus Linnaeus belongs to the family of Iridaceae and it is characterized for having a purple flower with red stigmas and yellow stamens.
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