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Battaglia, Andy. 2000June 26. Saffron: Aromatic spice delivers rich color to sophisticated palates the world over. Nation's Restaurant News pp. 63.

Excerpts Saffron has gained a reputation as one of the most expensive spices in the world, but to the chefs who find a mouthful of flavor, a noseful of aroma and an eyeful of color in just a wee pinch, it's priceless.

Saffron is the carefully hand-picked stamen of the Crocus sativa flower. Ever enigmatic, the boldly red threads have been used for centuries both within and far beyond the kitchen. The ancient Greeks exploited saffron's sensual smell as perfume for public bathouses. Its distinctive color has been used for early forms of make-up and even dye for clothes. Foodwise, saffron is common to Mediterranean dishes like Spanish paella, French bouillabaisse and Milanese risotto as well as some in Middle Easter cuisine.

Southern Living Progressive Farmer. 1978?. The desserts Cookbook. Favorite Recipes Press, Copyright MCMLXXI.