- Earthy taste
- Impressive red color
- Tart spiciness
Saffron is the most expensive spice in the world. This is not surprising- as many as 150,000 crocus flowers that are grown on an approximately 2000 m² field are needed for one kilo of dried saffron. Only a few of the red-orange threads are necessary, however, to give your dish an earthy, musky, slightly spicy flavor with a bitter aftertaste.
Saffron is best known for its color. The stigmas of the crocus light up in a dark fire red. The important thing is, saffron should dye your tongue yellow, this is how you can recognize its quality.
Tips & Preparation:
Saffron gives many dishes their characteristic color, such as the Spanish paella. It also gives many dishes a unique flavor. It goes well with fish soups, stews, and sauces served with lobster and mussels. To allow the saffron to fully color your food, it should be soaked for 2 hours in warm water or milk.
|Use:||Asian Cuisine, For Meat , For Poultry, For Vegetable Dishes, Indian Cuisine, Mediterranean Cuisine, For Noodles and Pasta, For Rice Dishes|
|Certifications:||Certified Organic - Controlled Organic Farming|
|Product Features:||Vegan, Vegetarian|
|Flavour:||Bitter, Tart, Tangy|
|Free From:||Flavour Enhancers, Gluten, Yeast Extracts, Artificial Flavours, Artificial Colours, Lactose, Lupine, Celery, Sesame, Soy, Eggs, Fish, Crustacean, Milk, Nut, Mollusk, Mustard, Spelt, Vegetables / Legumes, Barley, Glutamate, Oats, Maize, Almonds, Milk Protein, Rye, Wheat|
- Saffron 
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