Saffron is a spice obtained from the dried stigmas of 'Crocus Sativus', the saffron crocus. Throughout history, saffron has been used to flavour and colour food and fabrics, as well as being valued for its medicinal properties. It has remained among the world's most costly substances.
In France, saffron cultivation started around the 13th century. While it declined to almost non-existence in the 18th & 19th centuries, French saffron growing has recently started making a...more »