Saffron (azafrán)
Saffron is the dried stigma of Crocus sativus. In Spanish cooking it gives rice dishes their golden color and a warm, floral aroma — especially in Valencian rice traditions.
What it contributes
Color comes quickly when threads are bloomed in warm liquid. Flavor is subtle: hay, honey, and slight bitterness. Overuse makes food medicinal; underuse wastes the ingredient.
How Spanish cooks use it
- Bloom a pinch of threads in warm stock or water before adding to rice
- Pair with short-grain rice such as bomba
- Appear in festive rice and some broths — not in every Spanish stew