Flavour: Aromatic.

Uses: All cuisines for flavour and colouring.

Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. It is the world’s most expensive spice because more than 75,000 flowers are handpicked to produce half a kilogram. Saffron has a mildly spicy and bitter flavour with a sharp and penetrating odour. It is used in all cuisines for its distinctive flavour and colour enriching properties.

Turmeric

Flavour: Strong flavour and aroma.

Uses: All cuisines for its flavour and colouring properties.

Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in South-East Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide colour and flavour.