Saffron Whole

Saffron, which is also known as Karkom or Sahafarn, was first used as a spice over 4,000 years ago by the Egyptians and Romans. Our Whole Saffron, with threads that sport a deep orange-red color, imparts a robust flavor to fish dishes, soups, broths, stews, bouillabaisse, paella and rice. Ground Tumeric can be used as a substitute for the coloring properties of saffron, but will not replace the flavor.