Saffron Herbs

• Saffron, a spice derived from the flower of the saffron crocus, is a major ingredient in Middle Eastern and Indian cuisine. This expensive spice uses about 200 flowers for each gram and is valued for its distinctive flavor. The plant is native to South West Asia and requires human intervention in the reproduction process.

Spanish Saffron

• Spanish saffron is the least expensive variety of the spice and is relatively easy to come across. The spice is found in either yellow or red and has a particularly strong aroma. Saffron was brought into Spain by the Moors in the 8th or 9th century. Spain grows about three-quarters of the world's supply of saffron today.

Moroccan Saffron

• Moroccan saffron is one of the rarer forms of saffron and rather difficult to purchase within the United States. Production of this spice is quite small and was once as valuable as gold. The majority of the spice was traded with the Jews prior to the 1960s.

Kashmiri Saffron

• Kashmiri saffron is one of the finest varieties in the world. It is grown and consumed mostly in India with very little available as exported goods to the rest of the world. It has the strongest flavor of saffron and comes as either a red or purple tinted spice.

Persian Saffron

• Iranian saffron, better known as Persian saffron, is difficult to obtain in the United States due to sanctions in the economy. The flavor of this saffron is unique amongst all varieties and is extremely popular throughout the world.