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Buy Saffron

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HKD16.00 Select a size to see the updated price!
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

Origin... Iran

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

Why buy Regency herbs and spices

All Regency spices are fresh, current crop herbs and spices. We pride ourselves on our taste and freshness. Regency's herbs and spices are carefully selected amongst the best varieties in the world each season - only a single variety passes our rigorous testing, and we only sell this one variety. We only sell spices in whole form for fresh grinding to ensure the best flavour and aroma when it reaches your kitchens. As a result, everyone can inspect and admire the natural beauty achieved by us! All our spices and herbs are naturally grown, and processed. They are as pure as spices can get, free from irradiation and other chemical preservation treatments - only possible due to our strict quality control standards at source. We can promise their flavours are fit for even the most royal and picky diners.

We know how hard it is to find top quality, fresh, whole spices worldwide and we have the answer. Through our 60+ years of experience in the industry, we know our spices inside-out and can provide the best tasting varieties attainable worldwide for each of our spices. Tastes are changing, and cooks who seek the absolute best possible for each ingredient know that we can provide it for them - that's why we've been in business for so long! We quickly became the leading shop for buying Indian spices and herbs in Hong Kong, and now have added our extended range of exotic herbs and spices from around the world. Read more about our heritage here.

Most importantly, we aim to provide the high quality flavours that existed in traditional times in our spice trade - flavours that have been lost due to mass production, over processing, and cutting corners to keep prices low. We partner with the greatest farmers and suppliers around the world to provide the highest grades achievable in spices. We are also passionate educators within our industry, teaching customers and competitors alike on how to buy and assess the quality of spices, as well as common tricks of the spice trade. Learn more about spices now.