spices

Required in many traditional recipes around the world, saffron is an often overlooked and underappreciated spice in mainstream American cooking. Composed of the dried stigmas (the part of the flower that captures pollen) of the crocus sativus or saffron crocus, saffron stands as the most labor-intensive spice in the world. One pound of dried saffron may require hand-harvested stigmas of 50,000 to 75,000 flowers. No wonder it has the stigma of being so expensive! However, don’t let the price intimidate you; a little saffron goes a long way, and its unique flavor makes it rare and sought-after. Experience saffron around the world by trying some of these recipes.

The Four Corners of the Kitchen Hide your dried spices in the back of your cupboard and shove your canned goods into a dark drawer; it’s time to pull out the fresh ingredients that make summer taste so invigorating. Refresh your taste buds with our fresh herb of choice—cilantro. Used in ancient love potions by the Chinese and clinically proven to add extra punch to your detox diet, cilantro pairs beautifully with many flavors. Let cilantro be your tour guide for your culinary trip around the world!