History
Iran produces 90% of the world's production. In this territory, saffron has been cultivated since the 10th century BC. The saffron from Iran that we have selected: Saffron Negin (jewel in Farsi) is distinguished by its thick stigmas of deep red color, which makes from him the most luxurious saffron in the world.
Super Negin Saffron is grown and harvested only on farms benefiting from a favorable climate and fertile soil. This superior quality saffron therefore does not grow in all conditions.
Advice
To use saffron properly, the ideal is infusion (rehydrate the whole filaments, cut finely or ideally crushed in a mortar), in all or part of a liquid depending on the recipe: hot water, cream, milk, juice lemon, wine, broth or any other liquid except oil.
Count around 3 stigmas per person. The stigmas should be infused for 15 minutes in 2 tablespoons of lukewarm water. Then pour everything into a dish or sauce 30 minutes before the end of cooking.
Saffron is not a spicy spice but a powerful flavor enhancer .
It reveals the flavors of many foods while delivering its delicious fragrance.
The delicate flavors of saffron allow all kinds of combinations, both savory and sweet, from your starters to desserts.
Conservation / Use
Dry, away from light
Virtues of saffron
Relaxing and antidepressant effect
Stimulating and aphrodisiac
Tonic and anti-fatigue
Anti-inflammatory and analgesic effect
Antioxidant power
Supplied with the box
