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Crocus sativus (Spanish saffron)
I first was introduced to Saffron when my former roommate, Dulce, made a delicious paella for us. The delicate fragrance of saffron transforms ordinary into something subtly exotic. I now adda pinch of Saffron to my rice when I want a delicious variation.
A bit about saffron, from Frontier's website:
The world's most precious spice, saffron imparts a beautiful color, sweet aroma and distinct taste to Mediterranean, Arabian, and Indian recipes. Use it in grain, fish, and egg dishes, salads and dressings, breads and sauces.
Note: Unlike our other bottled spices, this saffron is not certified organic.
To get the most flavor out of the tiny amount of saffron when adding to a rice cooker (or for just about any other recipe), soak a pinch in a tablespoon or two of near-boiling water for at least five minutes.
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