Also known as ‘red gold’, saffron is thought to have originated in Europe, in Greece to be precise, but today the main producing regions are Iran (which accounts for 90% of world production), Spain, Afghanistan, Morocco and Kashmir. Kashmir saffron has the reputation of being the best because of its high crocine content, which gives it an incomparable red colour and a distinctive aroma. Saffron comes from the crocus, a bulbous perennial plant in the iris family that flowers in autumn. Each mauve flower contains three red stigmas (female reproductive organs) and three yellow stamens (male organs). In late autumn, the flowers are hand-picked early in the morning and placed in a wicker basket. The same day, the stigmas are extracted from each flower by hand and dried to produce the precious saffron pistils. The stigmas are the bright red tips of the pistils. Since they can only be harvested delicately and quickly by hand, 150 flowers are needed for one gram of dried stigmas! A refined, top-of-the-range spice that deserves its nickname of ‘red gold’ thanks to the delicate work of a goldsmith.