Saffron is one of the three essential ingredients in the Spanish paella valenciana, and is responsible for its characteristic brilliant yellow colouring.

Saffron, has for decades been the world's most expensive spice by weight,is native to Southwest Asia.

In Europe, saffron cultivation declined steeply following the Roman Empire's fall. Saffron was reintroduced when the Islamic civilization "Al-Andalus" spread to Spain .

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods.