Cookbook:Saffron
Saffron is the dried stigmata and part of the style of the saffron crocus. It has a pleasant spicy smell, and it contains a dye that colors food a distinctive deep golden colour. It is one of the most expensive of all spices, because of the labour-intensive way it is prepared.
Saffron is used in many Spanish recipes, including paella and fabada Asturiana, and in the most famous saffron-based Italian dish, the risotto alla milanese. Outside Europe, it is a vital ingredient of many Indian, Arabian and Central Asian dishes.
Turmeric is sometimes used as a substitute; although it gives a similar colour, it has none of the real saffron taste.