Saffron Kashmiri Whole Stigma

The world's most expensive spice, Saffron is the stigma that is plucked from a low-growing, purple-flowered crocus. These stigmas have a strong colour, woody aroma and astringent flavour.

They are used to colour and flavour rice dishes such as paella and biryani. Use between eight and twelve stigmas to colour one cup of rice. Soak the stigmas in warm water for about fifteen minutes before adding the coloured water, with the Saffron threads to a dish.

One half gram pack contains approximately 250 stigmas.

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