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Saffron, Spanish


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Saffron, Spanish

Frontier Bulk Saffron, Spanish, 1/2 oz. Package Frontier Bulk Saffron, Spanish, 1/2 oz. Package (Crocus sativus)
details
Frontier Bulk Saffron, Spanish, 1/2 oz. Package
Frontier Bulk Saffron, Spanish, 1/2 oz. Package
Size: 0.5 oz
Price: $250.00
Botanical Name: Crocus sativus L.
Suggested Uses: Steep threads for 20 minutes in something acidic such as vinegar or lemon juice, or something alcoholic like wine, in order to extract the full flavor, or finely powder the
thread by pounding in a mortar and pestle. 1/2 tsp. of
threads makes 1/8 tsp. of powder. 1/2 tsp. of threads is
generally enough saffron for most dishes. Saffron is used in all types of foods to add both flavor and a bright yellow color.
Product Notes: The world's most precious spice, saffron threads are painstakingly hand–picked to ensure only the best quality. When adding to dishes with little cooking liquid, steep the threads in hot water before using.
Origin: Spain
Kosher: KSA Certified
Common Name: Saffron, Spanish
Plant Part: Stigmas
Bar Code: 0-89836-00205-1
0.5 oz Bulk Bag 250.00 addtocart1

Frontier Bulk Saffron, Spanish, 1 oz. decorative tin Frontier Bulk Saffron, Spanish, 1 oz. decorative tin (Crocus sativus)
details
Frontier Bulk Saffron, Spanish, 1 oz. decorative tin
Frontier Bulk Saffron, Spanish, 1 oz. decorative tin
Size: 1 oz
Price: $300.00
Botanical Name: Crocus sativus
Product Notes: The world's most precious spice, saffron threads are painstakingly hand–picked to ensure only the best quality. When adding to dishes with little cooking liquid, steep the threads in hot water before using.
Origin: Spain
Kosher: KSA Certified
Common Name: Saffron, Spanish
Plant Part: Stigmas
Bar Code:
1 oz Tin 300.00 addtocart2

The world's most precious spice, saffron imparts a beautiful color, sweet aroma and distinct taste to Mediterranean, Arabian, and Indian recipes. Use it in grain, fish, and egg dishes, salads and dressings, breads and sauces.

Botanical name: Crocus sativus L. , Crocus sativus

rosemarySaffron is the dried stigma of Crocus sativus, a perennial, stemless herb of the Iradeae family. In the center of each long, narrow, tubular, purple flower is a pale yellow stalk called the style. The style divides into an orange-red stigma which, when dried, is the spice we know as saffron. It's easy to understand why saffron is so expensive-- cultivation requires strict climatic conditions and the hand-harvesting is extremely labor intensive.

Growing high quality saffron requires a subtropical climate where dry to moderately humid weather prevails at flowering time. Any change in these conditions can negatively impact the quality of saffron's color, flavor and aroma. Extreme care and patience are required to harvest the flower, which is handpicked in the early morning to keep the day's heat from diminishing its quality. The stigmas are hand removed-- using a thumbnail or scissors-- the same day. Then the saffron is dried in the sun or in the heat of a fire, taking care not to over dry, which can give the saffron a medicinal aftertaste. All this work must be repeated without stop until the harvest is complete-- a painstaking task given that it takes over 60,000 flowers to provide one pound of dried saffron!

Saffron is graded according to stigma length and intensity of color, aroma and flavor. India has two grades, mongra and lachcha, with mongra considered the superior quality. In Spain, there are three grades. Mancha is considered the best, followed by Rio and then Sierra. The high price of saffron makes it an easy target for adulteration, a crime punishable in 15th century Germany by death. The most common way to adulterate saffron is to add to its weight-- allowing it to absorb moisture by storing it in a damp place, or coating it with oil, honey or vegetable glycerin. It may also be cut with plant materials like marigold, safflower, calendula, arnica and corn silk-- or adulterated with the styles, stamen and strips of the corolla of the saffron flower itself.

The Persians, Greeks and Romans valued saffron and used it as a narcotic and to color and spice foods and perfume their baths, houses, and temples. Saffron was introduced to Spain in the 10th century AD by the Arabs. In fact, the name saffron is derived from the Arabic words za'faran, meaning yellow, and sahafarn, meaning thread. Saffron dye-- a deep yellow, has been used to color the robes of Buddhist monks and rulers in Greece and China and to dye the hair of ladies at Henry VIII's court.

Rosemary LeafDirections: Steep threads for 20 minutes in something acidic such as vinegar or lemon juice, or something alcoholic like wine, in order to extract the full flavor, or finely powder the thread by pounding in a mortar and pestle. 1/2 tsp. of threads makes 1/8 tsp. of powder. 1/2 tsp. of threads is generally enough saffron for most dishes.

Suggested Uses: Saffron imparts a lovely color, strong, sweet aroma, and distinct, bittersweet taste. It's often used in Mediterranean, Arabian, and Indian cooking. You'll find it in French bouillabaisse, Spanish paella, Italian risotto, and Indian pilafs. In England it's combined with dried fruit in yeast cake. Saffron is added to nonalcoholic beverages and is an ingredient in vermouth and bitters. Try it in cheese, egg and fish dishes, marinades, sauces, vinegars and salad dressings, and with grains.

  RECIPE PREP TIME   COOK TIME
Appetizers & Snacks
Moderate Cazuela de Esparragus Trigueros (Andalusian Asparagus) 20 min 35-40 min
Moderate Georgian Spiced Bean Balls 20 min 1 hr
Beverages
Easy Divinity Drink 10 min 10 min
Breads
Moderate Challah 30 min 30 min
Moderate Lussekatter (Santa Lucia Buns) 30 min 12 min
Moderate Rosemary Saffron Cornbread 15 min 25 min
Breakfast & Brunch
Moderate Challah 30 min 30 min
Moderate Lussekatter (Santa Lucia Buns) 30 min 12 min
Moderate Saffron Egg and Rice Cake 20 min 1 hr 40 min
Desserts
Easy Divinity Drink 10 min 10 min
Easy Honey Saffron Shortbread 15 min 20 min
Easy Sweet Rice Pilaf 10 min 30-35 min
Main Dishes
Moderate Chicken Marrakesh 10-15 min 2 hr
Moderate Fish with Saffron Bechamel 10 min 30-40 min
Moderate Garbanzos con Espinaca (Chickpeas with Spinach) 30-40 min 75 min
Moderate Mediterranean Casserole 20 min 40-45 min
Moderate Paella 45 min 1 hr 20 min
Easy Paella with Sausage and Shrimp 5 min 20 min
Easy Pumpkin Curry (Colombo au Giraumon) 30 min 45 min
Easy Vegetable Paella 10-15 min 45 min
Salads
Easy Moroccan Sweet Potato and Cilantro Salad 20 min 20 min
Side Dishes
Easy Almond Carrot Saffron Risotto 10 min 35 min
Moderate Cazuela de Esparragus Trigueros (Andalusian Asparagus) 20 min 35-40 min
Easy Rice Studded with Dry Fruit (Mewa Pulao) 10 min 45 min
Easy Risotto-style Barley 15 min 1 hr
Easy Sweet Rice Pilaf 10 min 30-35 min
Easy Vegetable Rice Paella 5 min 15 min
Vegetarian Main Dishes
Easy Pumpkin Curry (Colombo au Giraumon) 30 min 45 min
Easy Rice Studded with Dry Fruit (Mewa Pulao) 10 min 45 min
Easy Risotto-style Barley 15 min 1 hr
Easy Saffron and Raisin Whole Wheat Noodles 15 min 10-12 min
Moderate Saffron Egg and Rice Cake 20 min 1 hr 40 min
Easy Sweet Rice Pilaf 10 min 30-35 min
Easy Vegetable Paella 10-15 min 45 min

Saffron is cultivated in Spain, Africa, Turkey, Russia, Iran, India, and China.

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