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janci
Most expensive spice comes from the great maker, Shai-Hulud.
omnimus
Bless the Maker and His water.
wincy
Saffron is one of those spices that if you haven’t tried cooking with, I highly recommend. It just brightens up virtually any dish. Making scrambled eggs? Add a pinch of saffron, and it adds a little something that makes it more delicious. Making soup? Same thing. I’m not master chef but saffron is worth its weight in gold (pun intended)
garren
A little goes a long way though - thankfully, given the price. Start with a couple saffron threads to see how you like it. Better yet, take a few, pinch them into a couple teaspoons of salt and start with that. Toss in a drop or two of vanilla for a nice touch. Saffron is an awesome spice to have on hand.
fuzzfactor
With traditional stovetop cooking of white rice you leave it at very low heat for quite a while without opening the lid so it can eventually soak up all the water.

After turning off the heat, you can lift the lid a minute or two before serving and drop in a few threads of saffron then put the lid back on for a wonderful transformation.

daliusd
I don’t share this sentiment and I visited Iran where they really use it a lot. I wonder if I am doing something wrong or it is just not for me.
2Gkashmiri
yayy..... i live in kashmir which is probably the second biggest saffron producer behind spain i think.

https://www.youtube.com/watch?v=Oh6GWpRLJWo

this week/month is a real good time to visit our homeland....

selimthegrim
How has Central government's attempt to boost saffron industry worked? I have read it has been very cack-handded.
enviclash
After reading the blog pots, I wander what is the second most expensive spice? Any idea?
macondo
cardamom, truffle could be considered one?