Unquestionably the most expensive spice in the world. When looking for the finest quality saffron, Spanish, Iranian and Kashmiri are at the top of the list. A few threads is all that’s required when cooking, don’t overuse it as it can be overpowering. To use, first crush threads between your fingers or with a mortar and pestle then soak in liquid (water, wine, broth) for 10-20mins then add this bright coloured infusion to your dish. Saffron is a key ingredient in many dishes such as Spanish Paella, French Bouillabaisse, Italian Risotto and Indian Biryani.