Saffron is the stigma (the female organ) of an autumn flowering crocus (Crocus sativus). The stamen is the male organ that holds pollen, and it has no use in cooking. Saffron is the world’s most expensive spice, with a street value in excess of around A$20,000 per kilo. A double handful of saffron weighing about 1 kilo, will have been hand picked from 200,000 flowers
Most spices are grown in the tropical regions of the world, with some thriving in the cool misty highlands. Many of the seed spices come from more temperate areas, such as coriander seed, which is grown in Northern India, Africa and the wheat producing areas of South Australia and Western New South Wales. QUICK MEAT IDEAS WITH HERBS AND SPICES Chicken Dust fillets