By Kay Steiger
The WSJ magazine has a piece on saffron. At $3,000 a pound, saffron is the most expensive spice in the world, and yes, it has become cheaper now that sanctions on Iran have been lifted. (Also, apparently, a handful of saffron will shut down your liver. Gross.) I use saffron to make Swedish St. Lucia buns, but it seems clear that this is nowhere near a “traditional” food, since saffron would have to be imported to Sweden and would be extremely expensive. Still they’re tasty, and I’ll probably make them this holiday season. What do you use saffron for?