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Saffron (Bio - whole stigmas)

Crocus Sativus
Origin: Greece
Net volumes and weights: 7ml / 0.5g / 0.017oz

Saffron is actually the pistil of a flower produced by a bulb. His origin is not very precise, he would have been born between Iran and Greece.

Saffron is found in many countries, the largest producer which produces in a massive and industrial way is Iran but high quality saffrons are rare.

The pistils are harvested manually and it takes around 150,000 flowers to produce 1 kilo of dry saffron. The harvest is only done for a few days and it requires a lot of labor, which explains the price of this spice. Drying is a delicate and crucial step for the final olfactory rendering. Natural drying is by far the most efficient process.

The scent of saffron is heady and very tenacious, during an olfactory examination one can discern smells of cedar, tobacco leaf, hay, subtle citrus fruits, high quality pepper, fine mint as well as notes floral with a slight bitterness.

Usage tips

To use it you must imperatively let its aromas develop in a liquid body, with the exception of oil. You will use it in an essential way in a paella, a bouillabaisse and of course in the Milanese risotto. It goes perfectly with noble and delicate fish, fine poultry and shellfish. It wonderfully flavors rice, gently sautéed onions in butter, cucumber, zucchini and duck à l'orange. In the sweet register, it will bring a subtly delicate touch to your creams, mousses, ice creams, sorbets, compotes, jams, macaroons and other pastries. He likes fruits like white peach, apricot and orange. You will make an exceptional dessert with raw peeled oranges, honey, a drizzle of olive oil and saffron.


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