Saffron is one of the most expensive spices in the world. It comes from the dried stigmas of a particular type of crocus flower. It takes roughly 190 flowers to make one gram of dried saffron. Saffron is commonly used as a seasoning in Middle Eastern and Indian cooking. It has a unique taste that adds a distinctive flavor to foods.
Kashmiri saffron comes from India and is considered the very best saffron in the world. Most of it is consumed in India and very little is exported to the rest of the world. Kashmiri saffron is also the strongest-flavored variety of saffron.
Persian saffron comes from Iran. It has a bright color and distinctive flavor, making it a popular variety. Iranian saffron is difficult to find in the U.S. due to the current economic sanctions -- as of 2010 -- in place against Iran.
Moroccan saffron is produced on a much smaller scale than the saffron grown in other countries. This makes it difficult to purchase in the U.S. Moroccan saffron is of high quality with a strong aroma.
Spanish saffron is the most common type of saffron, and the easiest to find. Spanish saffron is typically red and yellow and is less expensive than other varieties of saffron. It has a strong color and aroma and is used in a wide range of foods.
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