Product Snapshot – Saffron

Saffron is on of the most valuable and interesting spice in the world. Derived from the stigmas (threads) of the Saffron Crocus flower, each thread is carefully handpicked and dried to make the spice. However, each flower only usually produces three threads, which is why it can take time for large amounts of the spice to be harvested.

Key Characteristics:

• Colour – Deep red threads, yellow when steeped
• Flavour – Earthy, slightly sweet and floral
• Aroma – Hay-like with honey and metallic notes
• Main compounds – Crocin (colour), Safranal (aroma) and Picrocrocin (taste)

How It’s Grown:

An incredibly labour-intensive process, each thread is harvested by hand – this usually takes place at dawn, in order to preserve the quality of the spice. However, to produce just 1 pound of dried saffron, around 75,000 flowers are needed, which makes the entire process lengthy and time consuming. Main areas Saffron Flowers are grown in is Iran, India, Spain and Greece.

Culinary Uses:

Saffron is seen as a prized ingridient in a number of dishes, though only a few threads are needed per dish, as it is a very potent spice:

• Paella (Spain)
• Risotto alla Milanese (Italy)
• Bouillabaisse (France)
• Biryani and Kheer (India)
• Various teas, desserts and liqueurs

Potential Health Benefits:

Modern studies suggest saffron may have neuroprotective properties, though more research is needed on this. However, traditionally, saffron has been used to:

• Improve mood and reduce depression
• Enhance digestion
• Act as an antioxidant
• Support vision health

Recipe Idea – Saffron Rice (Fragrant & Flavourful)

This is a beautiful golden rice dish infused with saffron, perfect as a side or base for Mediterranean, Middle Eastern or Indian meals.

Ingredients (Serves 4):

• 1 cup of basmati or long grain rice
• 1 3/4 cups water (or chicken/vegetable broth for extra flavour)
• A pinch of saffron threads (about 10-15 strands)
• 2 tbsp warm milk or water (for soaking the saffron)
• 1 tbsp butter or oil
• 1 small onion, finely chopped
• Salt to taste

Instructions:

1. 1. Soak the rice –
   • Rinse the rice under cold water until it runs clear. Soak it in water for 20-30 minutes, then drain.
2. 2. Bloom the saffron –
   • Soak the saffron threads in 2 tbsp of warm milk or water for about 10-15 minutes. This releases its colour and aroma.
3. 3. Cook the onion –
   • In a medium pot, heat butter or oil over a medium heat. Add the chopped onion and cook until soft and golden.
4. 4. Add rice and water –
   • Add the drained rice and stir for a minute. Pour in the water or broth, add salt, and bring to a gentle boil.
5. 5. Add saffron –
   • Once it starts to boil, stir in the saffron and its soaking liquid.
6. 6. Simmer –
   • Reduce the heat to low, cover and simmer for 15 minutes, or until all liquid is absorbed.
7. 7. Rest –
   • Remove from the heat and let it sit, covered, for another 5 minutes
8. 8. Fluff & Serve –
   • Gently fluff the rice with a fork and serve warm.

Interested? You can buy Saffron direct from us – just click here!