Crocus sativus (Saffron)

Close-up of flowers with purple petals, yellow anthers and red styles. Fine linear leaves. Cultivated for the orange-red stigmas. Once grown intensively at Saffron Walden, Essex, but finest supplies now come from Spain. At least 60,000 flowers are needed to make one pound of saffron. Gives colour and a spicy, aromatic, slightly bitter taste. Used in the Provencal dish, Bouillabaisse, and risotto milanese. A dental analgesic has been obtained from the stigmas.