Counting the saffron threads usually offers the most accurate measurement. Peregrino Saffron:Often referred to as the gold of spices, saffron is intertwined with Spanish cuisine and is an indispensable ingredient in paella and other rices and stews. Spanish saffron is divided into grades. However, some people claim that this expensive spice, also known as Red Gold, actually comes from Greece. Romans even used saffron as infusion and an aphrodisiac. The next step down (though only the nitpickiest would call it a downgrade) is Spanish saffron, which is high quality, relatively available, and strictly regulated. Yes No No Preference. Enjoy! Spanish Pork and Fennel Stew … Cookbook author and Moroccan food expert Paula Wolfert uses a technique worth sharing here: she makes saffron water by soaking 1 teaspoon saffron threads, dried and crushed as described above, in 2 cups of hot water. And each flower is pollinated and picked by hand. It is a key ingredient in dishes from Spanish paella, to Persian rice dishes and Indian curries . Step 2 Steep the ground saffron in hot or warm water for a minimum of 10 minutes. It is interesting to know that Spanish traders sell Iranian saffron two to four times more expensive. An interesting story, the top Spanish grade is called Coupe which actually comes from the French verb couper (to cut). Per Weight, Saffron is one of the most expensive commodities in the world. Due to its antioxidant content, it may provide a variety of health benefits. The Saffron plants require lots of sun and well-draining soil. Many people say to toast the saffron threads before you incorporate them into a dish. To ensure you draw the colour out of saffron and that it’s evenly distributed throughout your Spanish paella recipe, saffron threads should be lightly toasted to release all the essential oils and aromas, pounded to a fine powder and infused in warm water or stock for about 30 minutes before using. Even in some cases imported Iranian saffron is blended with low quality Spanish saffron and exported. Adding too much saffron can ruin a dish, so it's best to err on the side of too little. Risks. First we have the popular Seafood Paella, loaded with flavors from the sea and always a hit. It’s now an essential part of some Eastern, Middle Eastern, and European dishes, such as the French bouillabaisse, Spanish paella, Moroccan tagines, and many more dishes. Great Taste Award ** 2018 . Since the Spanish Saffron commands more prestige, traders purchase the Iranian produce and package under Spanish brands. Contact us. Each strand of saffron is actually the dried center stigma of the crocus flower. You know you are buying the purest Spanish Saffron when you can see the D.O. Mehran offers the following procedure for getting the most out of saffron for cooking: “ The best way to use saffron is to take a tiny pinch (of the strands) and grind it into a fine powder using a mortar and pestle or a spice grinder. Saffron is a spice that is harvested from a flower called saffron crocus. In fact, using too much saffron can give your recipes an overpowering medicinal taste. 100% grade 1 high-quality premium saffron. This preparation method will ensure you get the best out of the king of spices. We recommend 30 minutes for best results. Names to look for are coupe, superior, La Mancha, or Rio. Saffron usually has a honeyed, almost floral smell. Saffron comes from the plant Crocus sativus. When the water cools, pour it into ice cube trays and freeze. Here are 5 Spanish recipes that use saffron that you have to try. Step 4 Add whole saffron threads for decoration. Here is a quick Recipe for Saffron Rice ! Note: it's important to use a good quality saffron for this recipe. The Reason Saffron is Used in Paella . Use 30 threads for 4 servings made with 300g (12oz) of Arborio rice. A similar colouring scale is used, but Spanish saffron grades and name are different : Coupe : >190. Saffron is also fantastic infused into cream. Instructions Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. San Román Premium Saffron – 10 Packets:Saffron is a passion for María José San Román. Saffron is a plant. Considered the King of Spices, we import only the purest Spanish Saffron from Spain meaning it comes from La Mancha region of Spain. Sierra : less than 110 . It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Last updated Dec 20, 2020. Usually, saffron is sold in strands or powdered form, but the storage guidelines are pretty much the same. Summary Saffron has a … For using up saffron, there’s nothing like the classics: French bouillabaisse, Spanish paellas, Italian risotto milanese, and Indian biryanis. Converting Saffron Powder Recipes to Threads: A good rule is to use roughly 20 threads for each pinch (~1/16th tsp) of powder called for. Learn about them here. Currently this valuable spice is most economically produced in Iran and exported to other countries for use. The world's most expensive spice, due to the labour involved, our Spanish Saffron is hand-picked in Castilla-La-Mancha. It is plucked in the form of threads that can be either sun-dried or smoked. This search takes into account your taste preferences. Second we have a Vegetable Paella, because we love vegans . ON SALE . plum tomatoes, dried corn husks, dried ancho chiles, olive oil and 27 more . Spanish Saffron Recipes 13,863 Recipes. There are several types of "faux safrron" on the market which are inexpensive, but flavorless. Paella. Saffron Its history. This vegetable paella is loaded with flavor and always a favorite among vegans and meat eaters. In addition, saffron is available in supplement form. Suitable for vegetarians. Mehran offers the following procedure for getting the most out of saffron for cooking: “ The best way to use saffron is to take a tiny pinch (of the strands) and grind it into a fine powder using a mortar and pestle or a spice grinder. Using it in a mildly seasoned dish allows it to come to the forefront of the overall flavor profile. Use Spanish saffron in bread, cakes, curries and fish soups, too. La Mancha : 180 - 190. The actual part of the flower is called the stigma. You can always add more if the taste and color isn't to your satisfaction. Spanish Saffron Origins. Some people are also allergic to saffron. The flavor is relatively mild and can be hidden in a heavily spiced dish, though the color won’t be in most cases. Spanish Saffron. Spain. Grind the spice with a pestle to a powdery consistency. Saffron originally came from Asia, where it is still mainly produced. Risotto. Saffron is a spice with a distinct taste and aroma. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. Saffron goes far back in history, that there are references of its use since the 7th Century B.C. How to use Saffron Step 1 Grind the Saffron threads into a fine powder, using a pestle & mortar. How to Use Saffron in Cooking: In saffron cooking, the general rule of thumb is to use a little saffron. In fact, Spanish Saffron that you have been using most likely came from Iran and was packaged in Spain. Rio : 150 - 180. 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