Saffron (Spanish) per gram

Saffron (Spanish) per gram

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$9.00 

Saffron is a spice obtained from the flowers of the saffron crocus, a member of the iris family first cultivated in ancient Greece. Although the plant no longer occurs naturally, the domesticated saffron crocus is cultivated throughout the Mediterranean region today.

The dried flower stamens, sold as “threads,” are widely used as seasoning in Indian, Greek and Italian cuisines.

kosher certificate information

a.
quick look

information at a glance
originspain
active compoundsBitter Glycosides, Carotenoids, Volatile oil, Vitamin B1 and B2
plant part usedstyles and stigmas
processingwhole

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container in a cool, dark place.
appearance & aromaOrange-red threads with an earthy, hay-like scent.

c.
uses

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culinaryUse in teas and in seasoning blends for meats, vegetables, soups and other foods. Saffron threads should be soaked in water before using to enhance flavor. Also, a little goes a long way.
industrialSaffron is used in the production of alcoholic beverages, such as Chartreuse and the Italian herbal liqueur called Strega.

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[ tip: Partner Spanish saffron with cayenne pepper to create an authentic French bouillabaisse. ~ from Monterey Bay Spice Company ]

Partner Spanish saffron with cayenne pepper to create an authentic French bouillabaisse.

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d.
flavor profile

whole
Spanish saffron

Pungent, mildly spicy with earthy notes. Goes well with paprika, rosemary, mint and, in baking, cinnamon and nutmeg.

e.
formulas & recipes

whole
Spanish saffron

f.
what else you should know

whole
Spanish saffron

Saffron is a spice produced from the dried flower stigmas of Crocus sativus, commonly known as wild crocus. Although it is commercially grown in several European and Asian countries today, saffron was first domesticated by the ancient Minoans that inhabited the island of Crete in the late Bronze Age.

Harvesting saffron is a laborious task because the delicate thread-like strands must be hand-picked from each flower. It takes an estimated 210,000 flower stigmas to obtain a single pound of saffron. When you consider the fact that each crocus flower only produces three threads, it’s easy to understand why saffron remains one of most expensive spices in the world sold by weight.


Background:If you've ever enjoyed Indian cuisine, you've probably eaten saffron. It's a very popular culinary herb in Indian cooking. In addition, it is used in Greek and Italian food. It was also used as a dye for beauty products.

Description: Saffron is a perennial herb. It is native to India and the Mediterranean region. It is also cultivated in other parts of Europe and the Middle East. It has purple flowers and red stigmas. The stigmas and styles are harvested in the fall.

Safety: Do not take large doses of saffron if you are pregnant as it may induce miscarriage. Consult your health care provider before beginning use of any herb.


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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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