Saffron is called azafran in Spanish and is a spice that has a special place in history, always having been considered very valuable. In fact, at one point it was even used as currency. Today almost three-quarters of the world's production of saffron is grown in Spain.
In general, just use a pinch in soups and stews that serve 4 to 6 people. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes. Try adding some to your next beef stew or tomato-based sauce.
Product of Spain