A fragrant, unique saffron, perfect for couscous and tajines, but equally wonderful in a variety of other cuisines.
Saffron is often combined with other spices and is used in many regions throughout world. It is used to perk up fish and seafood dishes in the Mediterranean, as well as in rice dishes such as risotto or paella. In India, it finds its way into Biryani and some complex curry sauces. Saffron is also used in certain desserts, especially alongside cardamom or rose.
Saffron is the pistil of a variety of Crocus. The flower’s red pistils are intoxicatingly fragrant, and 150 000 flowers are required to produce 1 kg of saffron – making it the world’s most expensive spice. It is an intense and colourful spice with an enchanting fragrance.
Before using, grind saffron threads in a small bowl and infuse them in hot water or stock before incorporating them into your recipe. This insures maximum flavour and colour.