Although recognized as one of the most expensive spices, saffron is used regularly. From the stamen of the saffron crocus flower, saffron is recognized for a perfume and hay-like aroma, its golden tint, and its distinctive mild but bitter flavor. It gives extra flavor to curries, rice, paella, and risottos. Only a very small amount (on average 20-30 threads) is needed for a dish.