Azafran is Saffron: The Complete Guide to the World's Most Expensive Spice

By Sophie Dubois
Feature Azafran Saffron
Origin Language Spanish English
Scientific Name Crocus sativus stigma Crocus sativus stigma
Price Range (per ounce) $50–$300+ $50–$300+
Main Use Rice dishes, desserts, sauces Rice dishes, desserts, sauces
Color & Flavor Golden hue, floral-woody aroma Golden hue, floral-woody aroma

Azafran is the Spanish word for saffron. This golden spice comes from the Crocus sativus flower's stigmas, which are hand-picked and among the most expensive in the world by weight.

Grade Description Best For
Coupé / Grade I Long red stigmas, strongest flavor and color Fancy dishes, premium recipes
Mancha / Grade II Mixed red and yellow parts, medium strength Everyday cooking
Sierra / Grade III Largely yellow, milder in flavor Coloring agents or bulk uses

Azafran (saffron) is used globally in dishes like paella, bouillabaisse, and risotto. It also appears in Persian desserts and herbal teas. For best results, buy whole threads with deep red color and store in airtight containers away from light.

Health benefits include antioxidant properties, mood support, and potential eye health benefits. Always consult a healthcare provider before using saffron for medicinal purposes.

  1. Spanish Paella: Cook rice with saffron, chicken, chorizo, shrimp, peas, and tomatoes.
  2. French Bouillabaisse: Simmer fish stock with saffron, fennel, potatoes, and white fish.
  3. Italian Risotto alla Milanese: Stir saffron-infused broth into creamy risotto.
  4. Persian Saffron Rice: Toast saffron threads in butter before steaming basmati rice.
  5. Saffron Milk Kulfi: Infuse whole milk with crushed saffron threads and cardamom for ice cream.
Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.