Saffron Threads

Saffron is obtained from the delicate flowers of Crocus sativus, characterised by shades ranging 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, in order 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 immediately releases colour and aroma, 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 while cooking: add the saffron threads to the liquid of the preparation (stock, water, milk or cream) during cooking.
Dissolved beforehand: it can be blended into 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 phase of desserts or creamy preparations, stirring until fully incorporated.

Thanks to its versatility, it lends itself to countless preparations. It is particularly suited to risotto alla milanese, creamy pasta dishes, soups and velouté, and it also pairs well with chicken dishes and with seafood risottos or soups. In desserts, it works beautifully in biscuits, delicate cakes and creams.

2 years