Saffron Spice

Saffron is obtained by drying the crimson stigmas picked by hand from the flower of Crocus sativus. Safranatolia Saffron Spice is packed away from light and moisture to bring its balance of colour, aroma and flavour to your kitchen.

Uses in the kitchen

• Rice dishes, risotto, paella and grains
• Milk puddings, cakes, breads and pastries
• Seafood, chicken and vegetable dishes
• Soups, sauces and marinades
• Hot drinks and syrups

How to use

To release its full colour and aroma, steep the threads in a few tablespoons of warm water, milk or stock for 15–20 minutes, then add them to the dish together with the liquid. You can also grind the threads with a pinch of sugar in a mortar. Saffron is potent: start with a few threads and add more to taste. Long frying at very high heat can reduce its aroma.

Storage

Keep in a tightly closed, light-proof container in a cool, dry, dark cupboard. Storing in the fridge is not recommended, as moisture affects quality. Closing the pack quickly after each use helps preserve the aroma.

Product information

Pack sizes, origin, harvest season and batch information are shown on the label. Please contact us for current options.

Frequently asked questions

How much saffron should I use?

It depends on the recipe and your taste. As a starting point, a pinch (a few dozen threads) is enough for a rice dish or dessert for four. Start small the first time.

Why does saffron taste slightly bitter?

Saffron has a distinctive, slightly bitter and earthy taste. Used in the right amount it becomes an aroma that adds depth; too much makes the bitterness noticeable.

Does saffron go off?

Stored correctly, saffron keeps for a long time, but its colour and aroma gradually weaken. We recommend using it before the best-before date on the pack.

Threads or powder?

Threads let you judge the appearance and integrity of the product, which is why they are usually preferred. If you need powder, grind the threads in a mortar just before use.