Saffron - Human cultivation and use of saffron spans more than 3,500 years and many cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has remained among the world's most costly substances throughout history. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes, with meat and poultry.
