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Saffron is known as "the king of spices," and as the world's most expensive spice. Saffron is made from the dried stigmas of the flower species crocus. Each flower of the crocus sativus has only three pistils, and these must be picked by hand. Over 70,000 flowers are required to yield 1 lb. of saffron. It has been used since classical times as a flavoring in food and wine. It is an effective stimulant and digestive, increasing the flow of saliva and digestive juices. The very best saffron is grown in Valencia, Spain, and is widely cultivated in the mountains of Kashmir, India. Maximizing the flavor involves infusing a couple threads in a spoonful of hot milk or water for five minutes. "Gathering Brand" saffron is cultivated in La Mancha, Spain.
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