The world's most expensive spice. 150 crocuses produce only enough stamens for a single gram of saffron. The best quality saffron is long, red, and brittle, not the pale imposter in the supermarket.

In Morocco, unlike in Spain, saffron's bitter hay-like taste and aroma adds a golden-yellow hue to rice dishes. Submerge your pinch of saffron in 1/4 cup lukewarm water and then add both to your dish.

Use in Risottos, Paellas, and Biryani.

Cuisines: France, Italy, Spain, Morocco, India