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
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- Earthy taste
- Impressive red color
- Tart spiciness
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- Finely ground
- Best quality
- Use in small quantities
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- Best quality
- Beautifully packaged
- Intense colour
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- Intensive colour
- Very flavourful
- Harvested by hand
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- From La Mancha
- Particularly flavourful
- Gives your food a fine, bitter taste
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- Tuscan pasta
- Naturally dyed
- Cooking time: 6-7 minutes
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- Contains alcohol
- Handmade
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- Has strong yellow colouring
- Suitable for sweet dishes and curry
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- Very aromatic
- Harvested by hand