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Saffron, the world''''s most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands. Lends a rich golden color to food and is often used in seafood, soups, rice, poultry, beef stew and sweet baked goods. Frequently used in Spanish, French and South American cuisine.
1 OZ TIN
* Prices are subject to change without notice.
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