Saffron is the most expensive spice in the world- the stigmas of the autumn crocus flower must be picked by hand, and each blossom has only three tiny strands. $1500 per pound was the quote I found on the internet, and the story said that often the spice is adulterated with the flavorless anthers of the flower- only the red strands have the classic flavor used in paella, and ummm… yeah, pretty much paella…
Confession, I planted saffron crocus several years ago, and then I dutifully harvested some, and then it sat in an envelope in my cabinet for a while. I think when I ordered the bulbs, I was like “Most expensive spice in the world? Challenge accepted.” (Actually, I probably bought the bulbs before the “Challenge accepted” meme started, and now here I am, using the meme well after its expiration date.)
I do have to say, it is very easy to grow, just like a regular crocus, plant the bulbs in fall- the biggest difference is that it sends up leaves in the spring, but only flowers in the fall. Then pick out the stigmas, place in an envelope, and forget about…oh, I mean, make paella.
Anybody have a good paella recipe?