Saffron is the most expensive spice in the world and not only makes the cake "gel," as an old children's song goes. Recent medical studies attest to the plant's positive effects in combating certain types of cancer. Saffron is also experiencing a renaissance in European kitchens. Although this "yellow spice" was cultivated in our regions as early as the Middle Ages, it gradually lost significance due to its labor-intensive harvesting, the emergence of new taste preferences, and modern remedies. The book tells the story of saffron and its uses from many perspectives - of course, also through delicious recipes.