If there’s one spice I’m familiar with, it’s saffron. My family comes from Iran , which means that saffron was added to almost every food in our home, from rice to dessert. When I left home, I was given a supply of saffron that lasted me for years; it only takes a pinch to lend a flavor that many describe as flowery, earthy, or bitter. To me, it simply tastes like home.

Between 200 and 400 tons of saffron are produced worldwide every year, around 90% in Iran. Besides its ubiquitousness in Persian cuisine, saffron is also frequently used in the cuisines of Spain, Italy, and Morocco.

Saffron has long been considered a niche ingredient elsewhere, but that seems to be changing. From saffron tea to lattes to capsules, suddenly the spice is appearing in cafes and on wellness shelves the

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