Saffron is one of the oldest spices used across the world in the last 3,000 years. Known as the "king of spices", today saffron is one of the most expensive, valuable and particular spices in the world, which gives dishes a unique taste. The saffron strong aroma and its ability to add colour to dishes provide wide use in various national cuisines. It's even used in confectionery in the preparation of biscuits, cakes, puddings, pastries, cakes. It's added to fruit jellies, creams, mousses and ice cream. It's also used to colour light broths (vegetable, fish) and vegetarian soups. In the Middle East and Southern Europe it's used for flavouring and colouring of rice dishes (pilaf, paella, risotto, etc.). It's also added to dishes with lamb, fish and poultry to increase the aroma and colour. It goes very well with tomatoes and asparagus.