タイトルまたは説明

The best quality Iranian saffron, Sargola 1st grade.
Saffron, botanical name crocus sativus, is the most expensive spice in the world. Derived from the dried stigmas of the purple saffron crocus, it takes anything from *0,**0 to **0,**0 flowers to make one pound of saffron. Moreover, the flowers have to be individually hand-picked in the autumn when fully open. Fortunately, only a little needs to be added to a dish to lend it colour and aroma; too much makes the food bitter and as the quotation from Culpeper (below) suggests, large quantities of it can be toxic.