Traditions with saffron

Saffron, the dried threads of the crocus flower, is the world's most precious spice, and it colours and perfumes the festive foods of Kashmir, Iran, Spain, Morocco and Italy. Each flower gives only three threads, picked by hand at dawn in autumn, which is why a pinch is a gift. It stands for luxury, joy and celebration, and a dish with saffron says that the occasion is special. These pages follow the traditions that use it.

Where it is used

In Kashmir, saffron flavours kahwa tea and the wedding feast of wazwan. In Iran it colours tahdig, sholeh zard and the ice cream bastani. In Spain it makes paella golden, in Italy risotto alla milanese, in France bouillabaisse, in Morocco the tagine, and in India biryani, kheer and the sweets of Diwali. Saffron buns are baked in Sweden for St Lucia's Day, and in Cornwall for the festival tea.

What it means

Saffron signals honour. A host who adds it to the rice for a wedding or a guest shows generosity, and brides in Kashmir are served saffron tea. In Hindu practice a saffron-coloured cloth is the colour of renunciation, and the spice is used in puja and tilak. In Persian culture it is a symbol of the autumn harvest, and the harvest festival in Torbat-e Heydarieh draws visitors every year.