The world's most expensive spice, derived from the stylus and stigma of the flower of the saffron crocus. It is thread-like and golden-yellow in colour, with a penetrating, slightly bitter, aromatic flavour, used as a culinary seasoning, as a fabric dye and for its medicinal properties. It is grown along a belt of land that runs from the west Mediterranean to Kashmir.
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/eykoles-syntages/tarta-tyrioy-kastelano-me-agkinarakia-tinoy
[9] https://www.gourmed.net/syntages/tarta-sfoliatas-me-hoiromeri
[10] https://www.gourmed.net/syntages/paidikes-geyseis/tyropita-zagoras
[11] https://www.gourmed.net/syntages/zelatina-me-froyta-tis-thalassas-kai-krema-freskoy-koliandroy
[12] https://www.gourmed.net/syntages/oles-oi-syntages/kommates-sokolatas-me-mpahari-alati-kai-espresso
