Saffron is an integral part of Moroccan cooking and crops up in half of the tagine recipes you look at.
It imparts such a unique quality to any dish, and it also happens to be one of my favourite spices.
It is described as the most precious and expensive spice in the world. Saffron threads are the dried stigmas of the saffron flower, Crocus Sativus Linneaus.
Each flower contains only 3 stigmas. These threads must be picked from each flower by hand and approximately 170,000 of these flowers are needed to produce 1kg of saffron filaments, taking around 370 to 470 hours (60-odd days) to produce.