Saffron

Crocus sativus

Use:
The use of the plants stigmas, dried, whole or ground are used to product saffron. Saffron stands out because of its unique color. Spanish paella or  Italian risotto alla Milanese receive their typical colors through this spice. Saffron also fits nicely with lamb, poultry and fish, as it subtly seasons and serves as a natural colorant.

Origins:
The saffron crocus, largely related to our garden crocus, probably comes from Crete and Asia Minor. Today it is grown in large quantities in the Mediterranean, as well as in India. Up to 300 tonnes of saffron are traded annually, 80% originates from the Mediterranean and India. The La Mancha region of Spain has the best reputation for producing saffron.

see. Anne Iburg "Dumont Little Spice Encyclopedia", Eggolsheim, Dörfler Verlag GmbH


Products with Saffron: