Safran

Kozani saffron in filaments, the Greek saffron with a protected designation of origin.
It is hand-picked, flower by flower, and thousands of flowers are needed to produce just a few grams — which is why it is the most expensive spice in the world. It gives a deep yellow color and a distinctive aroma to risotto, fish, pilaf, and desserts.
A few threads are enough. Leave them in a little lukewarm water or milk for ten minutes before adding them, so that all the color comes out.