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Magazine Archives: Sept. 15, 2001

Seeing Red

Exotic saffron, beloved around the world, is easy to use and not as costly as it seems
Sam Gugino
Issue: September 15, 2001


No other seasoning carries the mantle of "exotic" as comfortably as saffron, the worlds most expensive spice, which costs as much as $4,500 a pound. From the ancient Sumerians -- who warned that saffrons taste and smell could be addictive, even fatal -- to todays chefs, saffron captivates.

For the full article, check out the new issue of Wine Spectator, on newsstands September 15, 2001.


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