Saffron is very popular in Georgian cuisine. It is a bright yellow powder, which is made from dried marigold flowers. Saffron colors dishes and gives them a light fruity aroma with floral notes. It goes well with meat and fish dishes, it is added to kharcho and other soups, lobio, satsivi, adjika, fried meat, etc. Saffron powder is different from Imeretian saffron which is made from dried crocus stigmas. The price of Imeretian saffron is much lower and it has a less expressed aroma. It is also second to the “king of spices” in its beneficial properties.