For most saffron purists, the answer is no. It is, however, essential (and highly regarded) as a pigment. In the late 1960s, British chemist William Stott came up with a simple technique for making saffronRead More

The answer may not be as straightforward as it looks. The saffron used in cooking is mostly derived from the leaves of the saffron flower. However, there are several other ingredients that can impact itsRead More

One of the most important aspects to consider when growing saffron is temperature and lighting. It is important to note that only a small portion of the saffron flower cluster consists of flowers. This leavesRead More

If they’re selling to India and Thailand. And the top five? That’s a whole other discussion. There is no doubt you need spices — that’s the point. But the top 10 countries are those thatRead More

According to the Telegraph, Saudi Arabia is the country with the greatest market share by a country (roughly 9%). But can you really buy this saffron out of the country? This country’s exports go allRead More