Saffron Thread

Saffron thread is the dried crimson stigma of the Crocus sativus flower. It stains liquids a deep amber-gold when steeped and brings warm, slightly bitter notes. Bloom the threads in warm water, stock, or milk, then add the infusion to rice, stews, seafood, or desserts. Sold primarily as whole threads and sometimes pre-ground; a small pinch flavors an entire dish.\n\nOriginating in Southwest Asia, saffron today is produced mainly in Iran, Spain, Kashmir, and the Mediterranean. Hand-plucked stigmas are dried soon after harvest, and the spice features prominently in Persian, Spanish, Indian, and North African cuisines.