Saffron threads

Golden filaments with a floral and spicy aroma, the red gold of cuisine

Saffron is a spice obtained from the stigmas of the true saffron flower (Crocus sativus L.), a plant belonging to the iris family. This plant originated in Greece or Asia Minor but was first cultivated in Greece.

Saffron threads are one of the most prized spices in the world, appreciated for their intense aroma, golden color, and unique flavor that enhances every recipe. These small orange filaments from the flower of Crocus sativus have been a staple of Mediterranean and Middle Eastern cuisine for centuries.

characteristics and properties: Intense, long-lasting color; floral and spicy aroma; slightly bitter and refined flavor. Ideal for risottos, soups, desserts, and gourmet dishes.

how to use: Place the saffron threads in a small cup with very hot water, broth, or milk. Cover and infuse for 40-60 minutes. You will see the liquid turn an intense yellow. Pour everything into your recipe, preferably toward the end of cooking. If you do not use the infusion immediately, you can store it in the refrigerator for up to 48 hours.

recommended recipes:

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

Saffron penne
Ingredients (serves 4): 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.

Format: 1 g

origin: Italy - Iran

14,90 €/1g