Ingredient: Saffron
The deep red-gold pigment of saffron is part of the reason why it has always held a mystical allure in ancient tradition and folklore, it can literally turn food to gold (by colour anyway). Its rich colour means its also used as a fabric dye for textiles.
Saffron is rare and sought after, with a deep earthy, honeyed taste that is unparalleled, making it uniquely special and a very worthy star ingredient. Saffron comes from the delicate threads (stigma) within the petals of the lilac crocus sativus flower (‘saffron crocus’), which blooms once a year, these have to be handpicked quickly before the midday sun, and are carefully dried, which is what makes it such a valuable commodity.
Saffron is rich in antioxidants and is associated with several potential health benefits, including anti-inflammatory effects. It has been used in studies to help reduce high cortisol and stress, improve sleep and help with focus and attention. It is also used by women to help in the lead up to their period and to help alleviate common menstrual difficulties. It is also wonderful for cooking with and adds so much to a dish; paella is an obvious example, but you can use it in so many other rice dishes, in stews, in baking and it pairs so well with chicken and fish.
