Saffron is a spice derived from the flower of Crocus sativus
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Description
The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin,it is believed that saffron originated in Iran
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The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.
Published 05/07/24
Published 05/07/24
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Published 04/30/24
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