Saffron
Though saffron is a quintessentially Spanish flavoring, it also shows up in the tajines and stews of parts of the African continent. It's one of the world's most expensive spices. This is because each stigma of Crocus sativa, the saffron crocus, has to be removed by the agile fingers of women and children who can separate the three stigmas from each flower without bruising them.
A single ounce of saffron will contain around 4000 stigmas and take roughly 12 days to collect before being dried in fine mesh sieves over charcoal to dehydrate. Gathering the flowers, bringing them home for separating and digging, sorting and transplanting the bulbs every three years is the responsibility of Spanish men.
Saffron from Spain, Afghanistan and Iran is considered the best. Try to buy date-stamped deep red (not pale) saffron. If it isn't fresh, it won't have full flavor. Don't buy ground saffron. It may be bulked out with other powder.'Genuine Gathering Spanish Saffron' from India Foods Warehouse, 1355 Holton Lane, Langley Park, 301 434 2433, is reasonable in price. However much you spend on saffron, its flavor won't last long. So don't buy too much.