Persian Saffron

Saffron is one of the most expensive spices in the world. It is the dried stigmas and style of the saffron crocus and has a deep red colour and sweet flavour. The stigmas can only be picked by hand and it takes 440,000 stigmas to make just one kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way.

Saffron threads are fine and evenly sized, with a thin yellow tendril on one end and what looks like a flute on the other. As a rule of thumb, the deeper the colour of the saffron threads and the longer the length, the better the quality. Deep red with orange tips is considered to be the best. The highest quality saffron threads have the minimal yellow stem and the highest amount of crocin, one of saffron’s key essential oils.

Crocus sativus L., otherwise known as the saffron crocus, is believed to have originated in or near present day Iran. It is grown around the world now wherever climate permits, but Iranian saffron is reputed to be the finest quality.
Saffron gives a distinctive aroma, flavour and a brilliant yellow colour to Spanish Paella, Iranian Saffron rice, Swedish Saffron Buns and the French fish soup Bouillabaisse.

Preparation

Saffron gives a distinctive aroma, flavour and a brilliant yellow colour to paella, risotto and rice. It is also a classic ingredient in the French fish soup Bouillabaisse.

Crush the Saffron threads and soak in warm water for 12 – 15 minutes before use.

Saffron Tea – Cold or Hot – Sweet or Not

The easiest way to consume saffron is as a tea. Saffron will dissolve easily in cold water, but much more quickly in warm. Use these amounts of saffron, sugar and water to make your choice of brew. I like to drink it before bed to give me a sound and restful sleep.

400ml water

⅛ teaspoon saffron threads

2 tsp sugar – to suit your taste.

Dissolve saffron in hot water for tea
Dissolve saffron in cold water with added ice for a cool refreshing drink

For larger quantities or wholesale, please contact us directly.