For this entry in the BABA glossary, we’re looking at the spice that gram for gram, is more expensive than gold…

Thought to originate in Iran (although some would argue it first appeared in Greece), saffron comes from the crocus flower variety, Crocus sativus. The vivid crimson stigma and styles, called threads, are collected and then dried for use in cooking.

We bloom our saffron stems in water first, then add to creams and tahini, to give them a vibrant yellow colour.

Saffron crème fraîche recipe

Serves 4


25g saffron water – tiny pinch of saffron threads, bloomed in 25g warm water
250g crème fraîche
Tiny pinch of saffron threads, ground (use a pestle and mortar)


1. Mix all of the ingredients in a bowl until combined. Can be stored in the fridge for up to three days.

Pair with lamb kebabs, use in potato salad instead of mayonnaise, or serve alongside grilled cod.