Saffron in Powder

Saffron is obtained from the delicate flowers of the Crocus sativus, whose shades range from lilac to deep violet. Inside each flower are three stigmas of an intense bright red, from which the celebrated spice is born.
Saffron is cultivated in spring and the harvest is extremely delicate: the flowers are generally gathered at dawn, while they are still closed, to best preserve their quality and aroma.
The very small quantity of stigmas produced by each flower and the complexity of the manual harvest have earned saffron the nickname “red gold”.

Store in a cool, dry place.

Powdered saffron is very practical because it dissolves quickly and releases colour and aroma immediately, with no need for a long infusion: a small quantity is enough to perfume and characterise a dish.

Its use varies according to the result one wishes to obtain:

Directly during cooking: the powder is added to the liquid of the preparation (stock, water, milk or cream) while cooking.
Dissolved beforehand: it can be tempered in a spoonful of hot water or stock, then incorporated into the recipe for a more even distribution of colour and aroma.
In doughs or creams: it is added directly to the liquid stage of desserts or creamy preparations, stirring until fully incorporated.

Thanks to its versatility, it lends itself to numerous preparations. It is particularly suited to risotto alla milanese, creamy pasta dishes, soups and vellutate, but it also pairs well with chicken dishes and with risottos or soups based on seafood. In desserts, with biscuits, delicate cakes and creams.

2 years