Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z



Saffron

Saffron Saffron is extracted from the stigmas of the saffron plant (Crocus sativus). It has been used since ancient times as a spice, especially in Mediterranean dishes, risottos, pastas, pastries and paella. It is one of the most expensive spices in the world, being rich in vitamin A and C, calcium, iron, magnesium and potassium.