Saffron

Saffron

Saffron is a universal spice with a strong specific aroma and a rich yellow-red color. It is used to enhance the taste and color of dishes. The quality of saffron depends on the strength of its color. Offered saffron with crocin content 248+ units, pyrocrocin 91+ units, saffron 34+ units.

The spice saffron is obtained from the flowers of the saffron crocus (Crocus sativus). It is a cultivated species of the Iridaceae family, which does not occur as a wild plant, its distribution is entirely dependent on man. The three licks of the flower and part of its neck are used as seasoning. The rest of the stem is of no culinary value.

The production of saffron is an extremely labor-intensive and lengthy process. To produce 1 kg of dry saffron, it is necessary to sow an area the size of two football fields. Crocus flowers are hand-picked early in the morning around sunrise because after that they lose their fragrance. After peeling the color, the three lollipops are removed, which are dried in the shade or in dryers at a temperature of up to 45 degrees.

1 kg of dry saffron contains between 200,000 and 450,000 threads, and it takes about 40 hours of manual labor to extract it. All this determines its high price - saffron has been the most expensive spice in the world since ancient times. It is therefore not surprising that the long history of the spice has been accompanied by attempts to adulterate it and mix it with cheaper substitutes. In the Middle Ages, they even punished saffron counterfeiters with death.

Today, there are strict requirements for the quality of saffron, defined by an international certificate - ISO 3632 from 1994. It categorizes the spice into 4 categories depending on color, aroma, taste and moisture. A leading indicator for determining quality is the content of crocin, on which the strength of the color depends. In quality saffron, the threads are whole, dry, dark red in color and bitter in taste.

How to use saffron in the kitchen?
Dry saffron threads can be added directly to the dish, it is good to crush them in a mortar or rub them with your fingers. Another option is to soak them for ten minutes in warm water or broth and then add the liquid to the dish. Saffron should be dosed very carefully. 3-4 strands are enough for one serving. An overdose can make the dish bitter.
Saffron is difficult to combine with other spices. The rich aroma and specific taste will be felt better if used alone. A pinch of quality saffron is enough to saturate a meal for four with color, aroma and flavor.

Saffron is a versatile spice, it goes well with sweet and savory dishes. It is especially suitable for rice, potatoes, tomatoes, sauces, broths, vegetable soups, fish and seafood, all types of meat. In confectionery, it is used for cakes, puddings, creams, ice creams, fruit jellies.

The product contains:
Dried stamens of saffron crocus Crocus sativus

Packaging: original manufacturer's transparent packaging

Origin: Spain