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Freshly flown in pure red Saffron strands from Iran. These strands are only the tip of the entire Saffron. We don't mix with any yellow or white parts of the strands, so that the absolute maximum flavour is available and sealed within specially for you. One look and you'll know this Saffron quality like no other you've tried before, and righly deserves it's place as the most expensive spice in the world. Bordering on the price of Gold! Don't buy prepowdered, as it's usually mixed with Turmeric, Paprika, or something else.
Saffron Cooking Notes
Cuisine... French, Indian, Spanish, Mediterranean, Swedish Food Pairings... Paella, rice, curries, stews, pasta, risotto, tea, coffee, sweets, ice creams, bread.
Flavour / Tastes Like... Complex Fig, Berries, Sweet
Serving size... 10 strands (roughly 0.02 grams)
Directions for use... Use a small pinch (roughly 10 strands). Add at the same time as any liquid in your cooking process. Works best at higher cooking temperatures where many strands will dissolve.
Recipes... Pictured: Saffron riceIngredients: Serves 21 cup basmati / long grain rice, soak for an hour.1 teaspoon (5 grams) Cumin Seeds1 small Cinnamon Stick5-10g dried onion slices1 teaspoon (5 grams) Ginger Garlic Paste (Crush equal parts ginger, garlic and combine)1 tablespoon (15 grams) unsalted butter / ghee7-8 strands of Saffron3 Cardamom Pods with skin removed.3 ClovesSalt to taste. Use a natural salt such as Pink Himalayan Salt for added flavour.Optional: 1 cup of mixed vegetables (for example, corn, green peas, carrots, cauliflower - cut into small 1cm pieces)Cooking MethodPound the cardamom seeds in a pestle & mortar, then set aside. In a large saucepan, boil a litre of water, add the rice, a small amount of salt and cook until soft, then drain out excess water. Heat butter / ghee on a low heat and add Cumin seeds, Cloves and Cinnamon Stick. When the Cumin Seeds change to a lovely golden color, immediately add the ginger garlic paste and fry for about 1 minute to release all the spices' flavours. Then add the chopped onion and cook until light pink. If adding vegetables, add now. Then add salt to taste and cook until done. Now add powdered cardamom, saffron and lastly the cooked rice. Lightly toss the rice to blend it well with the spices and vegetables. Serve hot with dal or just plain yoghurt.More recipesCarrot Halwa Dessert, Saffron Phirni (Custard), Kulfi Ice Cream
Saffron Health Benefits (Government Sources Only)
Nutrition Facts... High in Magnesium, Phosphorus, Potassium, Sodium, Vitamin B-6, Vitamin A IU, Source and details Saffron Physical Characteristics
Appearance... Red strands
Saffron Technical Notes
Quality*... Sargol, Super Grade A, Pure Red Selected
Industry Knowledge... Iran is known for their fascination with Saffron. Cultivated in the largest quantities around the world, Iranian Saffron is deserving of its crown as the emperor of spices. Although also sold from Spain, most Spanish Saffron tends to originate from Iran, and gets repackaged! A grain of good commercial Saffron contains the stigmas and styles of nine flowers, and consequently 4,300+ orchids are required to yield around 30 grams of Saffron. Saffron thrives best in warm sub-tropical climate. In Iran, it is grown in dry temperate conditions with the perfect level of rainfall, and the right elevation, thus ensuring its taste and distinct aroma cannot be matched. Learn more about Saffron.
Also known as... Crocus sativusZAFRAN, KISAR , ZAFFARANO, ZAFFERANO , AZAFR