Comparing E164 - saffron vs E166 - Sandalwood

What does saffron taste like?

Warm, hay-like and honeyed with a slightly bitter, earthy edge; it’s very aromatic, so a small pinch flavors and colors an entire dish.

Why is saffron so expensive?

Each flower yields only three stigmas that must be hand‑picked during a brief bloom, requiring tens of thousands of flowers per pound; limited growing regions and careful grading also raise costs.

What is saffron used for?

As E 164, it’s used to color foods yellow‑orange and add a characteristic saffron aroma/flavor, commonly in rice dishes, baked goods, confectionery, sauces, and some liqueurs.

Where does saffron come from?

It’s the dried stigmas of the Crocus sativus flower; most commercial saffron comes from Iran, with notable production in Spain, India (Kashmir), Greece, and Morocco.

How to grow saffron?

Plant Crocus sativus corms in late summer in full sun and very well‑drained soil; it prefers dry summers and cool winters and is propagated by dividing corms. Harvest in autumn when flowers open and dry the three red stigmas from each bloom.