A luxurious and aromatic twist on the classic latte

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Saffron, often referred to as the 'king of spices', is the world's most expensive spice and prized for its unique flavour, colour and aroma. Its intense yellow colour, subtle sweetness and floral aroma make saffron an indispensable element in many traditional dishes around the world. From Spain to Iran and India, saffron has a long history in gastronomy.

Saffron comes from the flower Crocus sativusIt is the red stamens that are hand-picked and dried to become the spice we know as saffron. Each flower only produces three stamens and it takes up to 150,000 flowers to produce a single kilo of saffron. The intensive harvesting process and meticulous processing is what makes saffron so expensive, but also what makes it so unique and desirable.

To get the most out of saffron, you need to extract the flavour correctly. The most common way to use saffron is to lightly crush the threads and soak them in warm water, broth or milk for 10-15 minutes before adding the liquid to your recipe. This extracts both flavour and colour, which can then be mixed evenly into the dish.

Saffron is not just a spice, it's an experience. Its deep colour, subtle flavour and floral aroma can elevate both simple and complex dishes to new heights. Whether you use it in a classic paella, a creamy cheesecake or an exotic gin cocktail, saffron always adds a touch of luxury and sophistication to your meals. So next time you're in the kitchen, try adding a touch of saffron - you won't regret it!