Saffron is one of the most fragrant spices with a robust color. Nicknamed the sunshine spice for its antidepressant qualities and yellow color, saffron is used as a culinary staple throughout the world. Coveted throughout history as a dye, perfume, medicine, and spice, it remains one of the culinary world’s most precious commodities.

Check out these delicious recipes that bring out the earthy, bitter flavour that saffron is renowned for.

Saffron Chamomile and Jasmine Spaghetti

Who doesn’t like spaghetti? With this simple dish, you can enjoy the earthy flavours of herbs and spices with the creamy deliciousness of spaghetti. You’ll need:

• 1 tbsp. dried jasmine buds
• 1 tsp. honey
• 2 generous pinches of saffron (about 60 strands), or more as needed
• Kosher salt
• 2 sticks unsalted butter
• 1 tbsp. Plus 1 tsp. dried chamomile flowers, plus fresh flowers for garnish if desired
• 2 tbsp. yellow cornmeal (fine polenta)
• 1 lb. spaghettoni
• 2 tsp. ground dried calendula

First, you’ll need to make the jasmine broth. Boil 1 ¾ cups of water, add jasmine and let steep for 10 minutes. Strain the spice, add honey, a little bit of salt, and saffron. Stir until the broth is yellow-coloured. Next, heat butter until melted, add chamomile, steep for 10 minutes, and strain. Simultaneously, add the cornmeal and ½ teaspoon of salt, stir until toasted, and transfer to a bowl.

Boil a pot of salted water, add the jasmine broth, and cook the pasta separately until slightly soft. Transfer pasta into the broth, cook for a few minutes. Place the pasta onto a platter, add ¾ chamomile butter, season with salt, and toss. Sprinkle the cornmeal, add the remaining powder, and serve fresh!