Saffron
Saffron is a highly valued spice derived from the flower of Crocus sativus, commonly known as saffron crocus. The spice is made from the flower's vibrant red stigmas (threads) and styles. It has been used for thousands of years in various cultures for culinary, medicinal and even cosmetic purposes.
Here are some important aspects of saffron:
Culinary uses:
Saffron is used to flavor and color dishes. It is common in Mediterranean, Middle Eastern and South Asian cuisines. Iconic dishes such as Spanish paella, Italian risotto alla milanese, Persian saffron rice and Indian biryani often feature saffron for its distinctive golden-yellow hue and rich flavor.
Taste and aroma:
Saffron has a subtle but complex flavor that is often described as slightly sweet, floral and earthy with a hint of bitterness. Its aroma is also nuanced and fragrant.
Origin: Spain
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