Saffron threads, the stigmas of an autumn crocus, add both fragrance and a characteristic golden color to paella, curries, rice, seaafood dishes, desserts, and breads. They impart a subtle, earthy flavor heavenly to the taste, but almost impossible to describe. Saffron was introduced into Spain by the Arabs in the eleventh century The best saffron still grows there today. For even coloring, soak a few threads of saffron in a little hot water or warm milk, and then add both saffron and liquid to your dish. Use INDIA TREE Saffron to flavor Valencia, Arborio and Basmati rices; paella and risotto; poached pears; coconut saffron ice cream, and bouillabaisse.