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Superior Grade Spanish Saffron

Superior Grade Spanish Saffron

Our Superior Grade Spanish Saffron is grown in La Mancha, Spain. Saffron is expensive because it must be harvested by hand. The threads are the pistils of Crocus sativus, and it takes one acre and 75,000 crocuses to produce one pound of saffron. The flowers bloom only one week each year. Also available in Spanish Coupe Saffron or Rumi Afghan Saffron. Visit our blog to learn more about saffron and discover new recipes.

Jar, 1 gm. $14.49

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Saffron spice is used in a variety of recipes: chicken soup, rice dishes, and saffron bread are probably the most common. Any good bouillabaisse (fish stew) will also feature saffron, while saffron risotto ala Milanese is a wonderful Italian rice dish made with arborio rice and Italian Parmigiano-Reggiano cheese. Saffron sales are especially high during Easter, as many Slavic and Scandinavian cultures have traditional bread, roll or Easter cake recipes featuring this spice. These recipes often call for almost a whole packet of saffron, which is why they are reserved for only the very special family occasions. Try our Coupe Grade Saffron for an even deeper golden color. Ingredients: Saffron.

Saffron makes an excellent herbal tea on its own. Simply steep a pinch of saffron threads in a cup of hot water. You can brew this tea two or three times more, adding sugar or honey if desired.

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Recipes

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I love saffron.

I haven't used this order yet, but it's always good in rice and vegetables. The bottle is intact, and color is beautiful. I'm looking forward using this spice because I know it will be good.

Saffron

Great taste.

Great

Very great service

Perfect for Paella

Paella is not an economy dish or one that prepares itself unattended. So it would have been a shame to leave out the saffron, I was pleased with the result using this quality ingredient, worth the investment

Saffron

Saffron is always a welcome addition in our recipes. This saffron is superior in flavor to the stuff you can buy at your local grocery store.

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