This is the most expensive spice in the world. Its high cost lies in its painstaking drying process as well as in the fact that its stigmas are very light (1200 stigmas are the equivalent of 10 grams) and that they must be gathered by hand.
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Originally from the Asia Minor, both the Egyptians and Romans used this spice as a dye, in perfumes as well as in their food and wine.
It was introduced to Spain in the IX century and in La Mancha it soon had a flourishing growth. At present, the saffron from La Mancha is considered to be the best in the world both for its aroma and for the quality of its color.
It is an essential ingredient for both rice and fish dishes.