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A highly aromatic spice made from the dried stigmas of the saffron crocus. This orange colored spice creates a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste.

A type of tea bread that originated in the Cornwall area of England. It is one of the most popular currant breads in England.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A speciality from the British city of Bath, the Bath Bun is a yeast dough bread, colored with saffron, baked with currants and dried fruits, and topped with a sugary coating made from crushed sugar lumps.

A Sardinian pasta that resembles gnocchetti but differs in that it is generally flavored with saffron.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

A delicacy produced from the eggs of the whitefish species of fish. The eggs can range in color from a golden-yellow to black and provide a slightly, fresh fruity flavor.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.