Crocus sativus

Description

The flower styles of saffron are often used as flavorings and yellow colorants in various foods, including bread, soups, sauces, rice, and pudding. They are an essential ingredient in traditional dishes such as paella, bouillabaisse, risotto Milanese, and various Italian dishes. These styles contain a lot of riboflavin and are soluble in water. However, the yield per plant is low: approximately 4,000 stigmas are needed to produce 25 grams of saffron. Saffron is the most expensive spice in the world, and it takes 150,000 flowers and 400 hours of work to obtain 1 kilogram of dried saffron. About 25 kilograms of saffron can be harvested from one hectare of plants. Although only small amounts of saffron are needed due to its intense flavor and color, it is often mixed with cheaper alternatives such as marigold and safflower. The flower styles are also used as a tea substitute. The root of the plant is edible after cooking, but the tubers are toxic to young animals, so care should be taken.

Guilds