Saffron (use) the liquid phase; powdered saffron does not require this step. The soaking solution is then added to the hot cooking dish, allowing even colour and flavour distribution, which is critical in preparing baked goods or thick sauces. Threads are a popular condiment for rice in Spain and Iran, India and Pakistan, and other countries. Two examples of such saffron rice is the "zarzuela" fish-seafood stew and "paella valenciana", a piquant rice-meat preparation. It is essential in making the French "bouillabaisse", which is a spicy fish stew from Marseilles, and the Italian "risotto alla milanese". The saffron bun has Swedish and
History of saffron its cultivation in the village of Foxton during the 16th and 17th centuries, "usually by people holding a small amount of land"; an acre planted in saffron could yield a crop worth a kingly 6, making it "a very profitable crop, provided that plenty of unpaid labor was available; unpaid labor was one of the basic features of farming then and for another two centuries." In France, saffron production became very important in the 17th and 18th centuries, reaching a few tons. By then, saffron farming had spread throughout the entire Kingdom. Saffron was especially grown in Albigeois, Angoumois, Gascony,