Saffron are the stigmas of a wild crocus and the most expensive spice in the world. Saffron lends a yellow colour and a musty, floral aroma to dishes it is used in. However too much results in a bitter flavour. It is widely used around the world to colour and season risottos, pilaffs, paellas, and many other traditional rice dishes. It is also an essential ingredient in such fish soups as the French bouillabaisse and the Catalan zarzuela.

The Swedes add it to buns and cakes to celebrate Saint Lucia’s day in December, and traditional saffron cakes are still available in Cornwall. It is available as dried stamens (known as threads) and in powdered form; buy threads if possible. For best results, lightly toast the threads before adding them whole or crushed to a dish, or steep them in warm liquid for 5 minutes to make an infusion.