Our Saffron tested at an incredible UPC of 282.01!!!
Pure Spanish Saffron Threads ISO graded Class I. Rated the Finest in Spain - La Mancha.
- Saffron is really not much more expensive than most seasonings because you use a very small amount per recipe.
- Our saffron has evenly colored, deep red threads. Pale streaked saffron is inferior.
- Avoid powdered saffron. Its been adulterated with other flavorings. It's a phony!
- For the best saffron flavor, crush and soak the threads.
- Measure saffron threads before crushing. A pinch is about 20 threads (you can eyeball it, although its fun to count them out!).
More is not better! Too much saffron will ruin a dish resulting in a medicinal taste.
- For a more uniform crushing of saffron, use a mortar and pestle versus crumbling between your fingertips.
- Soak the saffron in hot, but not boiling, water for 5 to 20 minutes. Then add both to your recipe to bring out the most flavor!
- Treat soaking saffron like tea! Once you smell the aroma, your "saffron tea" is ready!
- For a better burst of flavor, soak your saffron in wine, or stock, instead of water, and add it all into your recipe.
- Do not use wooden utensils when mixing saffron. Wood utensils tend to absorb saffron easily. You don't want to waste it.
- Store saffron in an airtight container in a cool, dark place for maximum flavor.
Wonderful in this Strawberry Pavlova with Saffron Custard Recipe and this Cioppino Recipe.
And of course we use this great saffron in our Paella Recipe.
A pound of dry saffron requires 50,000–75,000 flowers, the equivalent of a football field's area of cultivation (110,000-170,000 flowers or two football fields for a kilogram). It takes a full week to pick 150,000 flowers. Stigmas are dried quickly upon extraction. Vivid crimson colouring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron.
Mediterranean Stew with Harissa
- 1 pound purple sweet potatoes, peeled, and cut into 1/2 inch cubes
- You can substitute any potatoes, squash, or even cauliflower; we like the color of the purple sweet potatoes.
- 1 28-ounce can of crushed tomatoes. We like the "fire roasted" ones.
- 2 medium carrots, peeled, and cut into 1/2 inch pieces
- 1 medium sweet onion, peeled, and minced
- 1 yellow bell pepper, seeded, and diced
- 3 garlic cloves, minced
- 1.5 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons yellow curry powder
- 1 cinnamon stick, about 3 inches in length
- 1.5 Tablespoons Mina Harissa (mild or spicy, your choice)
- 2 Tablespoons tomato paste
- 1/4 teaspoon Fleur de Sel Sea Salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon saffron threads
- 3 whole bay leaves
- 2 Tablespoons coconut oil or duck fat
- 4 cups chicken broth
- 1 15 ounce can of chickpeas, drained and rinsed
- 2 cups orzo or cous cous
- 1 bunch parsley, finely chopped
- Lemon zest, finely grated
- Extra Virgin Olive Oil
Combine the cumin, coriander, curry powder, harissa, and tomato paste in a small bowl. We'll refer to this as the "spice mix".
Melt the coconut oil in a large skillet (make sure you have a lid that fits, or use a dutch oven about 6 quarts in size) using medium heat. Add the onions. Saute until they are translucent, about 2-3 minutes. Add the garlic, cook about 1 minute while constantly stirring (you don't want it to burn). Add the spice mix and the cinnamon stick. Saute another 2-3 minutes.
To this same pot add the potatoes, carrots, crushed tomatoes, salt, and black pepper. Allow to cook for 1 minute while stirring. Add the chicken broth and bay leaves. Simmer for 10-15 minutes until the potatoes and carrots have started to soften. Reduce the heat to low and simmer uncovered for 20-25 minutes.
While the stew is simmering, cook the cous cous in a separate pot.
Add the saffron threads and chickpeas to the stew pot. Put the lid on the pot and simmer for another 10 minutes. Add the yellow bell pepper and stir to incorporate.
Remove the cinnamon stick and bay leaves, add the cous cous.
To serve take several large bowls, ladle the stew into them. Garnish with the chopped parsley, grated lemon zest, and add a drizzle of extra virgin olive oil on top. Serve with crusty bread.
Although saffron cultivation does not use pesticides or chemical fertilizers, it is very difficult to certify as organic due to the significant costs to the small farmers who grow it.
Contains no soy, gluten, nuts, dairy, or genetically engineered ingredients.
Azafrán-Oro, used by the world renowned chef Ferran Adria (el Bulli), regularly tests at over 240 UPC. This pure Spanish saffron is packaged in beautiful recycled glass jars and hand-sealed with wax. It is truly amazing stuff, we've never seen such high quality saffron. This harvest was spectacular in quality.
3 gram beautiful recycled glass jars hand-sealed with wax