Saffron is one of the most expensive spice and is of high value, because the production process is very labor intensive. This does not mean that saffron is priceless! The flowers are picked in the early morning and transferred to the farm where the stigmas are separated from the blossoms, this is handiwork. By working together with farmers in Afghanistan, we are directly aware of the quality of our saffron.
For one kilo of saffron we need up to 450 000 pistils. Each flower (Crocus sativus) has 3 stigmas, 150 000 flowers are needed to produce a kilo of saffron. Saffron Threads are the red dried stamens of the flower. Saffron is tenable for 3 years. Saffron should be stored dry, cool and dark. Saffron is used in various dishes such as rice, fish and paella.
Depending on the dish that you are cooking can be used saffron in four different ways:
- Direct: the threads are added without pretreatment to the dish, it is suitable for long-term preparations, where the saffron gets enough time to release its flavors, fragrances and coloring.
- Infusion: is used for dishes with a shorter cooking time. The saffron threads are pre-moistened with boiling liquid (water, vinegar, milk, ...), it pushes with a spoon the saffron against the edge of the bowl, after that week the threads for ten to fifteen more minutes. Afterwards, the liquid is ready for use and can be added directly to the preparation.
- Fry: The saffron threads are briefly fried in oil or margarine at the start of the preparation, such that the fatty substance can absorb the taste and the smell. This application is often used in dishes where other ingredients also contain a strong aroma.
- Roasting: place the threads without the intervention of fat in a frying pan or a roasting hot oven until the stitches are easily breakable. You can take the saffron threads in the hand and rub it into powder, and add them to the preparation.
Preparation of saffron:
- Provide 1 or 2 pistils per person (3-6 stigmas, 1 pistil is about 0,1 g)