Saffron is the most expensive spice in the world. It comes from the pistils of the Crocus sativus plant. Its aroma has been defined by connoisseurs as similar to honey with notes of cereals. Saffron gives a golden color to foods such as risotto, paella, etc. Usage: First, the pistils are peeled and left in warm water for 20-30 minutes. Then the liquid obtained is added to the cooking. An alternative way is to heat the pistils in a pan with medium heat and then grind them turning them into a powder which is thrown over the cooking. Saffron petals can be drunk in the form of tea, where it stands out for its medicinal values as an antidepressant, antibacterial and antiseptic.