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sauces, stews, soups and breads of Mediterranean design would lack traditional character without the subtle flavor and golden coloring of this costly spice.
What makes this spice so costly? The entire process must be done by hand. Saffron is a small, autumn crocus with purple flowers with three deep orange-yellowT stigmas in the center of each blossom. These stigmas are so tiny each must be picked by hand. It takes at least 4,000 of them to produce one ounce of saffron. Five pounds of fresh saffron are needed to make one pound of dry
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