Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes. Taste and Aroma

Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. History/Region of Origin

Ancient Greeks and Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron was a symbol of hospitality. In India, people used Saffron to mark themselves as members of a wealthy caste.