Saffron is the stigma of the crocus flower and is prized for its color and flavor. It takes 225,000 hand-picked stigmas to equal 1 pound of Saffron so this one ounce contains about 14,000 Saffron threads. Because of the hand labor involved in harvesting Saffron it is the most expensive spice in the world.
Use saffron to flavor many traditional European dishes such as Paella, Arroz Con Pollo, and Bouillabaisse. Saffron is delicious with Rice, in soups, sauces and breads.
Saffron's popularity has been increasing, despite the fact that it is more expensive than Beluga caviar or Kobe beef. Fortunately, a little Saffron goes a long way. When suffusing a pinch of Saffron in a cup of warm water, the stigmas should expand at once, their color diffusing the water. Saffron is added to rolls and biscuits to impart a rich, yellow color as well as aroma. It is a famous seasoner of Arroz Con Pollo (chicken with rice) and Bacalao Vizcaino (cod fish a la Biscay), both great Spanish dishes. It is used in rice and seafood dishes like bouillabaisse or paella, and in sauces, cream soups, rice puddings, saffron cakes, and buns. It can also be blended with mayonnaise or butter. Saffron is an important ingredient in Mediterranean, British, the Middle Eastern, Italian, Spanish, French, Indian, and North African cuisines.
Use Saffron to add a golden color and subtle flavor to recipes. To increase color flavor, steep crushed saffron strands in a little hot water and then add both the Saffron strands and water to recipe.
Ingredients: Saffron threads.
Net Weight: 1oz 29g
Product Ingredient Lists and Nutrition Facts, when provided, are for your convenience. We at Spice Place make every effort to insure accuracy of the ingredients listed. However, because manufacturers may change formulations, persons with food allergies should always check actual package label.
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