Prized saffron strands from the Abruzzo's top producer.

Saffron, the world's most expensive spice, is the dried stigma of a purple-flowered crocus. It's so expensive because it takes an unbelievable 80,000 hand-picked crocuses to produce just over a pound of spice.

So valued is saffron that it was used as currency by Venice's doges, leading to its unofficial historical title as the "king of spices."

The best saffron in Italy is said to come from L’Aquila in Abruzzi. This particular saffron, from Cooperative Altopiano di Navelli, in L’Aquila, is well-known within Italy for its quality and is difficult to find even there. Paul is fortunate to have been able to talk this producer into exporting it to the U.S.

The highest quality stigmas are left whole and packed as threads; they are said to hold the finest flavor and color. Others are ground into powder.

Uses: In Italy, saffron is mainly used to flavor and color risotti, such as the classic Risotto alla Milanese. Unlike other dried herbs, saffron retains its flavor for a very long time. Use to make risotto, fresh pasta, paella, bouillabaisse, cookies and cakes (for color).

Special Instructions: Infuse threads in a little hot water for 5-10 minutes before using to release their flavor (add the soaking water to your dish). Never fry saffron.