Saffron consists of the dried stigmas of the saffron crocus. It comes from the Mediterranean region and Asia Minor and was used by ancient cultures to color and flavor food and wine. About 80,000 crocus flowers are needed for 2.5 kg of stigmas, from which 500 g of saffron are obtained after drying. Saffron has long been known as a coloring agent. In most dishes, saffron is added as a broth. If added at an early stage of cooking, it colors better; at a later stage it gives off more flavor. Always add very sparingly, otherwise the taste becomes bitter. The spice gives many Mediterranean fish soups and stews their typical aroma. Saffron has an unmistakable smell: intense and persistent, with floral notes, musk and honey. The taste is fine but penetrating, earthy, slightly spicy, musky, bitter and with a long aftertaste. The aromatic properties vary depending on the origin.
Use:
Saffron goes perfectly with eggs, pheasant or fish and seafood. Dishes with chicken, rabbit or vegetables such as carrots, pumpkin, leeks, mushrooms, asparagus and spinach also get a particularly intense aroma when saffron is added.
Storage:
Saffron should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.
Contents:
0.1g, 0.5g (packaged in 5 x 0.1g) or 1g in a practical refill bag
