Saffron, Most Expensive Spice

When I was young my mother used to make rice soup (Arroz Caldo) for the kids at school. She put saffron on it and it gives a very nice color to the food that makes it look like yummier! I didn't realized then that that spice that looked like a thread was very expensive till I got here in the U.S.

For a pungent, delicate flavor and rich yellow color, crumble saffron into breads, soups, seafood sauces and paellas. Saffron also contributes a luminous yellow-orange coloring to foods. It has a characteristic aroma and a peculiar, exotic, bitter taste. Often called 'The Golden Spice' it has a deep reddish brown color and can make any dish smell, taste and look royal. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian, Turkish, and Cornish cuisines. When adding to dishes with little cooking liquid, steep the threads in hot water or milk before using.
~ Confectioneries, kheer, halwa, shirini, mithai and liquors also often include saffron.
~ used in breads, soups, seafood sauces, rice, curries and paellas.