Cole & Mason Saffron
Eat our Saffron with a paella. It’s a classic. Seafood, chicken or rabbit – whatever your taste, saffron gives a paella its distinctive golden colour. Try giving that same colour hit to other foods, too: combine saffron and a tablespoon of boiling water, and leave until the saffron releases its colour. Stir in olive oil and pour over ice cream.
Why not try giving potatoes some love. Add milk, olive oil and saffron to mashed potatoes for a gloriously vibrant colour. Or serve gold-standard roasties. Parboil potatoes with a little saffron, then coat with olive oil and more saffron before roasting in the oven.
Saffron is the world’s most expensive spice. It comes from the flower of crocus sativus, the saffron crocus. The plant is collected and dried to season and colour food.
Spain is the world’s main producer of saffron (and that's where we get ours), but it originated in western Asia – possibly Persia.
Supplier: The Spice Company