Since 1947. Imported. www.vigo-alessi.com. Saffron is a native spice of Asia. Used since ancient times, it has remained highly prized for its unique taste and aroma, and the wonderful flavor it imparts to foods. Saffron is derived by picking the filaments or stigmas of a particular crocus plant, crocus sativus. It takes about 75,000 flowers to yield one pound of Saffron. It is planted, picked, and sorted by hand, hence earning the title as the world's most exotic spice. Saffron is a natural spice, whose flavor cannot be duplicated. Saffron is the traditional flavoring of many European dishes, such as French bouillabaisse, Spanish paella and Milanese risotto, and is used extensively in middle eastern cookery. A pinch will color and flavor one pound of rice. Use in paella, soup, stews, poultry, fish, beans or rice. Imported from Spain.