Crocus sativus (Saffron)

Close-up of basket full of flower heads as in 20195. 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.