This very expensive spice comes from the orange stigmas of a type of crocus flower. It has a mild, distinctive flavour. The plant is native to Asia and parts of Europe and is available either dried stigmas or as a powder form. Dried saffron may be ground, crumbled or used whole before being mixed with hot stock or liquid called for in a recipe.

Pungent grey-green herb with fuzzy leaves. A perennial herb with a slightly bitter flavour. Too much sage in a dish can be overpowerring, so it should be used sparingly.