Saffron, also known as “red gold,” is one of the world’s most expensive and sought-after spices. It’s prized for its unique flavor, distinctive aroma, and its ability to impart a beautiful golden hue to dishes. This luxurious spice is widely used in a variety of culinary and medicinal applications, and one common question that arises is whether it’s safe to add saffron to boiling milk. In this article, we will explore the culinary and health aspects of using saffron in hot milk and discuss the safety considerations surrounding this practice. The Magic of Saffron Saffron is derived from the dried stigma of the Crocus sativus flower and has been used for centuries in different cultures for its flavor, fragrance, and potential health benefits. Its aromatic profile is a unique combination of floral, honey-like, and slightly bitter notes, making it a popular addition to dishes ranging from biryanis and paellas to desserts and beverages.