Saffron

Among the most prized spices in the world, saffron has a complex flavor that’s both semi-sweet and slightly bitter. Also known as “red gold,” saffron comes from the interior of the amethyst-colored saffron crocus—and must be hand-harvested due to its fragility. The flowers are taken from the field in the early morning as soon as they open and are transported to a farmhouse where the stigmas (attached to the crocus by yellow filaments called styles) are hand-separated from the blossoms. Each crocus produces just three stigmas; since it takes 450,000 stigmas to make a kilogram of saffron, the workers must process 150,000 blossoms to produce that amount. Herat’s arid climate and dry winds make for an ideal environment to grow saffron, contributing to the high quality of Rumi’s saffron and helping to solidify its reputation as one of the best saffron providers in the world.

Find out more at Rumi Spice’s Site

Seared Salmon with Honey-Glazed Carrots & Saffron Potatoes

In this dish, the aroma of Rumi Spice’s saffron-spiced potatoes complements the earthiness of cumin and the sweetness of glazed carrots, all served with a rich, buttery salmon. Letting the saffron soak—or “bloom”—in the lemon juice for at least 5 minutes ensures its gorgeous color and bold flavor. When cooking with saffron, a little goes a long way—a pinch is all you need!

Learn how to make this recipe