Our Saffron will make it quite a dish
Where is saffron used?
Saffron imparts a rich yellow-orange hue to Persian, Indian, European, and Arabic cuisines. It enhances a variety of iconic dishes, from Iran’s jeweled rice and khoresh to Italy’s risotto alla Milanese, Spain’s paella, France’s bouillabaisse, and South Asia’s flavorful biryani. Among its most esteemed culinary applications is in the preparation of Golden Ham, a prized dry-cured ham infused with saffron from San Gimignano.
What does Saffron Taste like?
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This luxurious spice has a pungent, earthy flavour with subtle hints of fruit, honey, or flowers. The distinctive and somewhat elusive taste of saffron comes from the chemicals safranal and picrocrocin, which not only contribute to its unique flavour but also give the spice its vibrant yellow hue.
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How to cook
with Saffron?
Saffron is most effective when used in dishes with plenty of liquid, such as bouillabaisse and risotto, as the simmering process helps release its full flavour. To get the most out of saffron, grind the threads into a powder using a mortar and pestle, then add it early to the hot water or cooking liquid. This allows the spice to fully infuse its vibrant colour and aromatic qualities. Since a small amount of this precious spice goes a long way, a pinch is usually sufficient.
Saffron Recipe Ideas
How to store Saffron?
Saffron should be stored in an airtight container in a cool, dark place, and will maintain its freshness for up to six months. To extend its shelf life as much as possible, store saffron in a container that lets in no light, such as our tin container.
