The Gathering Of Saffron Superior Saffron Threads Premium grade Saffron Spice for Paella, Risotto, Tea's, and all Culinary Uses, 1 Ounce (28.37 gm)

Update ReviewI hope this product continues to be available for years at this price.After discovering this saffron at this amazing price, I stopped buying all other. Please note that this IS NOT PREMIUM Saffron but it is good quality saffron at an unbelievable price, so you can afford to add a little more to get the same result as the premium.Many one star review for this product indicate that saffron is yellow-green, but that is totally false. Saffron color starts as yellow and then when soaked longer, it turns into yellow-orange.Finally for those who object to this product not being Spanish, please note that most Spanish saffron is NOT known to be the top premium saffron to begin with. If you want the best Saffron, you should look for Kashmiri Saffron and then Iranian, which ranks the second. I personally don't care which country the actual saffron comes from. If it indeed is authentic saffron, as it seems to be, and if it is good quality at great price, that is good enough for me. I cook my rice in a Persian rice cooker. I have a dedicated coffee grinder and grind the saffron and put it in salt shaker. Then I sprinkle the saffron powder directly in sauces and in the water, rice oil and salt mixture of the rice-cooker pot. This way my rice is uniformly light yellow with some rice grain on the top turning a bit more orange. If your rice has little to no aroma, you are not putting enough. Please see the pic for right color.Pure saffron does have a very pungent smell, and may feel almost chemical, especially if you have not been raised with it in your regular diet. Because a pinch of saffron is usually used as seasoning, Saffron should not add any taste. If you wonder why your saffron rice does not taste good, perhaps you need to look at what you are doing wrong because Saffron is all about aroma and NOT taste. At massive and toxic doses (>5mg), saffron has almost a metallic taste and carries the risk of serotonin syndrome.Today, I am ordering another box of this saffron as gift at this new, even lower price because I already have half oz in my spice rack and another 2 ounce in the freezer. Keeping your Saffron in the freezer will extend its life cycle for three years.________________________________There is much misinformation by saffron-newbies in the reviews of saffron all over Amazon, and they sometimes make me chuckle. No offense to anyone but some of the paranoia over the authenticity of this spice is too cute for words.First, let me tell you that I have been cooking with premium Persian Saffron for 40 years and use about an average of 5 grams per month. With the pandemic and all the embargo, I did not want to ask my family in Iran to send me more saffron when I ran out a couple of months ago. I then looked for it on Amazon. My first Purchase was a so-called Persian Saffron (premium Negin grade), packaged in Afghanistan that looked really red, and when soaked, it turned the water red. The aroma was very mild and perhaps the red color mostly dyed corn silk. Let me first tell you that good Saffron is more about Aroma and less about the color. The color should turn the water into an orangish-yellow. The reason the Iranian premium Saffron is red is that they use the tip portion of Crocus stigma and cut the yellow bottom off (total wastefulness on their part), because it holds more moisture, and increases the weight.The Iranians also prefer grade A, red-tipped saffron because much of their cooking relies on its color. For me, the Saffron Aroma is the most important. So, I was blown away by how pungent this saffron is. The saffron itself is mostly the Stigma tips too, but some yellow lower stigma mixed in as well. The Spanish Saffron may not be quite as good as Persian, selling $7-$9 per gram, and Persian is not as good as Kashmiri, which sells $11 per gram, but this still is very good Saffron. Needless to say, I am blown away by how sweet of a deal this saffron is at this price and plan to hoard one more can of this in my freezer. Thank you.