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Saffron is a small, bulbous, perennial spice, a member of the lily family. To produce saffron
, the stigmas [the part of the flower, which catches pollen] must be painstakingly handpicked, cut from the white style and then carefully laid on a sieve and cured over heat to deepen the flavor- a process so labor intensive that saffron is the most expensive spice in the world.
