Saffron 1A 1 g

Saffron

Saffron, also known as ‘jefran’ or ‘true saffron’, has been a prized spice from the Middle East for over 4,000 years. The word ‘za’fân’ means ‘to be yellow’ in Arabic, as saffron was often used in the past as a dye for fabrics.

It is harvested by hand, then the stigmas are carefully separated from the flower and dried. During drying, it acquires a distinctive and unmistakable scent.

The part of the plant used as a spice is, in fact, merely the stigmas. That is why, even today, it remains the most expensive spice, as it takes up to 80,000 flowers to produce one kilogram of dried saffron.

Saffron gives dishes their characteristic golden-yellow colour and is indispensable in certain traditional Middle Eastern dishes; it is also a must in some Mediterranean dishes, such as Milanese risotto, French bouillabaisse or paella.

Storage

Store in a cool, dry place. Ensure the packaging is tightly sealed. As saffron is extremely sensitive to light, ensure it is stored in dark packaging and in a dark place.

Packaging

In glass packaging or a zip-lock bag, where the product retains all its freshness and aroma.
The packaging protects against light and air, as it consists of several layers of protection that preserve the properties of the contents.
The packaging is very practical and can be recycled.

Origin

Europe or Asia