Saffron is made with the dried stigmas of the saffron crocus and nothing else. The flowers are picked in the early morning and left to dry in the sun. In the evening, the three stigmas from each flower are removed by hand. To produce 1 kg (2 lb) saffron takes about 170,000-200,000 crocuses and I expect they really have been counted. Spanish La Mancha saffron is said to be the finest in the world, though good saffron is also available from Kashmir, Morocco and Iran. The Spanish call the very highest quality of saffron 'coupe' while the Iranians call it 'sargol', translating as 'top of the flower'. It contains only the pure red stigmas of the flower and retains its pure red colour, with a colouring index of 220 to 250. It is wonderfully flavoured and adds complexity to many dishes, particularly fish. Saffron is the most expensive spices in the world, with vanilla and cardamon close behind. In 2010 the price of saffron id £4,000 per kilo (2.2 lbs). There are many fake versions of saffron, particularly safflowers which have the same tempting deep golden red colour. Nonetheless, do not be tempted. There is no substitute.
