Saffron

Saffron is a spice derived from the crocus plant. The stigma is removed and used as a flavor and coloring agents in most Asian cuisines. It has long been the most expensive spice by weight. A pound takes a football field of flowers to cease. Its smell is slightly sweet honey like and grassy. I used it with some garlic, pepper and apple cider vinegar to marinate some tofu. I seared the tofu off and roasted it in a 350f oven with some local hydroponic tomatoes. (I know they are out of season, get over it.) I made a simple vinaigrette with the marinade and some EVOO. I served it with half a heart of romaine for a nice warm salad. Mmmmmmmmm, big chunks of tofu.