Saffron come from "Vallée de l'Eyrieux" in Ardèche (France) , eat by date october 2012 Guaranteed pure, Of the highest quality, first choice, very flavoured
See our Iran Saffron ----------------------------------------------------------------------------------------------------------
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We prefer the saffron in filaments, form which gives it all its identity and seen in its true light. Its use is very simple and perfect for use in your meal preperation (3 to 4 filaments per guest is the recognized “measurement” in this case).
To use correctly the saffron you must infuse it because the saffron needs time to develop his aroma. Infuse your saffron with a few hot water (5cl minimum), or in your liquid saffron preparation : wine, stock, juice from the meat, vinegar, egg white, milk, cream ("crème fraîche)... You can infuse it between 4 minutes and 24 hours. Then, just only 10 minutes before the end of the cooking you have to add your saffron preparation, because saffron mustn't cook. See our recipes Saffron is obtained thanks to the harvest of the pistils of Crocus Sativus Linnaeus, a flower of the family "Iridaceae". Its petals are mauve, and contain yellow cheesecloths, as well as three dark red pistils. One needs at least 150.000 flowers to obtain one kilo of saffron. The term "saffron can have various origins. Indeed it can com from Persan "Safra", or Arabic "Za'faran" or from Latin "Safranum" which all indicate the colour yellow (saffron gives a yellow colour to fabrics and food).
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