Saffron

Source=Dried stigmas and upper styles of the saffron crocus, Crocus sativus
Flavor=Pungent, aromatic
Best used=Dried
Cooking use=Flavoring and coloring in rice, stews, curries and fish. This is the world's most expensive spice.

Saffron is one of the few things that truly is worth its weight in gold. This product of the crocus flower adds not only pungent and aromatic flavor to foods, but also a beautiful golden color. Luckily, the tiniest amount goes a long way, so in spite of it being the world's most expensive spice, it is still within the budget of the home cook.
According to Greek myth, handsome mortal Crocos fell in love with the beautiful nymph Smilax. But alas, his favors were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower. Saffron comes from the Arab word assfar, meaning yellow, and was mentioned as far back as 1500 b.c. in many classical writings, as well as in the Bible. Saffron is harvested from the fall-flowering plant Crocus sativus, a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages.
The red-gold threads were also highly prized by pharoahs and kings as an aphrodisiac, yet large amounts produce deathly narcotic effects. Saffron has been used medicinally to reduce fevers, cramps and enlarged livers, and to calm nerves. It has also been used externally to for bruises, rheumatism, and neuralgia. (Do not use medicinally without consulting your physician.) Most saffron is now imported from Spain.