The exact origin of saffron is still debated among scholars, and while some sources suggest that it may have originated in Southwest Asia, others believe that it may have originated in Iran or Greece. However, it is generally agreed that saffron has been cultivated in the Mediterranean region for thousands of years and has been traded along ancient trade routes connecting the Mediterranean with Asia.The ancient Sumerians, Egyptians, Greeks, and Romans all knew about saffron and used it for medicinal and culinary purposes. Today, saffron is grown primarily in Iran, which is the largest producer of saffron in the world, followed by Spain, Greece, and India.Saffron has a unique and strong flavor, and is often used in small amounts to add color and depth to a variety of dishes. When it comes to pairing saffron with other flavors, it is important to use complementary ingredients that do not overpower the saffron. Here are some ideas for pairing saffron with other flavors:Rice: Saffron is often used to flavor rice dishes combined with garlic, onions .Seafood: Saffron goes well with seafood dishes such as bouillabaisse, seafood paella. Try combining saffron with lemon, garlic and parsley to create a bright and flavorful seafood dishes. Desserts: Saffron is a popular flavoring for desserts in Middle Eastern and Indian cuisines. It pairs well with sweet ingredients such as honey, rosewater and pistachios.Meat: Saffron can also be used to flavor meat dishes such as lamb and chicken tagine. To complement the flavor of saffron in meat dishes, try combining it with warming spices like cinnamon, cumin and coriander.Remember, saffron is a powerful spice and a small amount is all you need. Use it sparingly and experiment with different combinations

ENJOY!

-THRY-