This Saffron is Spanish Coupe No.1 and therefore very high quality. The threads are the dried stigma of a particular crocus flower and harvesting is very labour intensive, hence it is one of the worlds most expensive spices. Typically Saffron is used in small quantities, mainly after re-hydrating in a small amount of a warm liquid to extract the colour and flavour before adding to a dish. Adding early in the cooking process will enhance the colour of the dish whereas if added towards the end it will influence the aroma more. Saffron can also be ground and added as a flavouring to drier dishes. It has a rich, pungent, musky but floral aroma, with a delicate taste which is both warm and earthy. Saffron is used in many of the worlds savoury rice and seafood dishes: Spanish paella; French bouillabaisse; Italian risotto alla Milanese; Indian biryani; Iranian pilaf, and in sweet dishes such as cakes in the UK, buns in Sweden, and milky sweets in India. As a reddish-yellow dye it is sometimes even used to colour butter and cheese.