Saffron threads

Saffron is a spice derived from the stigmas of the true saffron flower (Crocus sativus L.), a plant from the Iridaceae family.

This plant is native to Greece or Asia Minor but was first cultivated in Greece.

Saffron stigmas are one of the most prized spices in the world, valued for their intense aroma, golden color, and unique flavor that enhances every recipe.

These small orange filaments from the Crocus sativus flower are rich in nutrients and have been a staple of Mediterranean and Middle Eastern cuisine for centuries.

How to use: Place the saffron stigmas in a cup with very hot water, broth, or milk. Cover and let infuse for 40-60 minutes. You will see the water turn a deep yellow. Pour everything into your recipe, preferably at the end of cooking. If you don’t use the infusion immediately, you can store it in the refrigerator for up to 48 hours.

Characteristics: Intense and lasting color, floral and spicy aroma, slightly bitter and refined taste. Ideal for risottos, soups, desserts, and gourmet dishes.

Recommended recipes:

Barley, saffron, and asparagus
Ingredients (for 4 people): 500 g barley, a bunch of asparagus, vegetable broth, 0.3 g saffron.

Saffron penne
Ingredients (for 4 people): 320 g penne, 40 g butter, 40 g grated Parmesan, 1/2 liter vegetable broth, 0.3 g saffron, 1 white onion, extra virgin olive oil, black pepper, salt.

Size: 1 g

Origin: Italy - Iran