Saffron
Dried flower stigmas from a member of the crocus family. Due to its labor intensiveness to grow, it is an expensive spice with an aroma and flavor that cannot be duplicated. A little of this spice, however, goes a long way. One gram will suffice for up to ten batches or rice or several bread or paella recipes.
Uses:
Most popularly found in rice dishes to which it adds a deep yellow color. Also used in cakes, bouillabaisse, stews and sauces.