"Azafrán" is a Spanish word of Arabic origin, meaning "yellow". The area around La Mancha in central Spain produces some of the best quality saffron in the world. Saffron is the stigma of a variety of lilac crocus called "crocus sativus". Saffron is highly prized in cooking, particularly in rices and fish stews, for it has a distictive, earthy flavor that is at the heart of Spanish cooking specially.
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