Saffron, referred to as "Crocus sativus" in Latin is a crocus species and originates from the Himalayan area. Saffron has been used to season dishes as far back as the reigning of Julius Caesar. It was also used in bath water because people believed that it had aphrodisiac on the body and soul.
The processing of this wonderful herb involves no pesticides nor chemical additives. It is cultivated organically. Saffron is then harvested between the end of September and mid-November.
Quality benefits of the Weinviertler Saffron:
Intensive flavour and aroma
Quality evident by the long, thick, deep red threads
No Saffron powder because a lot is imitated and hidden with curcuma, turmeric and safflower on the global market
The first buds are picked at harvest (6 threads instead of 3) and is a sign of quality, also known as "Sargol"
It is recommended to add the pestled threads towards the end of cooking time. Many dishes are complimented with the addition of Saffron, providing these with an aromatic, herbaceous flavour.
For Baking, For Dips, Pestos and Marinades, For Poultry, For Noodles and Pasta, For Rice Dishes, For Sauces