Called Azafran by the Spanish, our Spanish Saffron is prized for its mellow, sweet, and floral aroma. The aroma is layered with musky, honeyed, floral, bitter tones. The flavor is penetratingly earthy, with notes of honey and violet. The Spanish variety of saffron is by and far the most prized.
Beautiful, fragrant, and delicate, saffron is the essential ingredient to paella, and many other classic Spanish dishes. Pure saffron threads impart a golden hue and deep, aromatic taste to any dish it flavors.
The world’s most prized spice is also the world’s most expensive. Saffron is the most expensive spice in the world because each crocus produces only three stigmas, which are laboriously hand harvested during only three weeks of the year. Saffron Threads are the dried stigmas of the saffron crocus flower and it takes more than 1,500 stigmas (from more than 4,600 crocus flowers) to make just 1 ounce of Saffron Threads
Deep red-orange threads add a brilliant yellow-orange color to food
Adds a unique, bitter almond-like flavor and aroma
Product of Spain
- Saffron’s delicate flavor compliments light meats, fish and poultry
- Frequently used to season rice dishes, such as Spanish paella, rice pilaf, Italian risotto and Mexican yellow rice
- Combine with white wine, cream, garlic and butter to top pasta, poultry or fish
- Add a pinch to tomato-based sauces or beef stew for a delicious and exotic twist
- Saffron gives bouillabaisse its characteristic heady aroma and golden color
- Often added to baked goods like saffron buns, a traditional element of Swedish Christmas celebrations
- Saffron loses its flavor after long periods of cooking, so it is best to add to a dish near the end of preparation
- Many recipes call for a “pinch” of Saffron Threads, which translates to about 20 medium threads, or slightly less of these Premium-Grade Saffron Threads
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