Saffron

The Spain's origin azafrán o Crocus sativus is possibly the world's most expensive spice. Comes from the plant known by the same name belonging to the Iridaceae family, whose origin seems to date back to III millennium BC. in Persia.

History and production

However Egyptians would, Greeks and Romans who extend their cultivation and use, both therapeutic and culinary, for much of Eastern Europe and North Africa. Muslims, during the Middle Ages, as introduced in the Iberian Peninsula, now, has become a major world producer, ahead of countries like Iran, Greece, Morocco and India.

Features and marketing

Saffron strands are part of the flower or rose, after drying and roasting are sold by weight. Saffron flowering occurs in autumn, lasting about 20 days, of which two to six are known as "blanket’ by the intensity of your flowers.
To get around 50 grams of saffron is needed about 4.000 roses, being one of the reasons of rising of this product in the market. In this spice specialty shops can be found in small bottles, cajitas the Rasta y plastic paper. It is also possible to find it in powder.

Gastronomy

In Spanish cuisine are many dishes which provides an unmistakable aroma and orange or yellow color, highlighting among others the paella. In particular, in the Valencian community, addition of rice, cauldrons, fideuas are significant paella or stews and meat recipes, especially lamb or rabbit, that is seasoned with saffron.