Increase your Spanish 'senses' with a zest of Spanish saffron in your cooking! Who knows, you may be able to learn to speak Spanish fluently after this!
We have secured a special deal on this saffron from Spain and are passing the savings on to you. Saffron (azafran) from Spain is the best quality available. This particular batch is grown in La Mancha, but packed in a modern facility in Alicante to keep the price down. The quality of this saffron is only surpassed by our own 'La Mancha Saffron' or our 'Certified Origin La Mancha Saffron.' Hand harvested from the crocus sativus flower, this is the absolutely indispensable ingredient in Spanish cooking. The Saffron from La Mancha accounts for a small portion of the world's production, but the quality is unmistakably superior to that grown in Turkey, Iran, and India. These 100% red threads (stigma) contain no waste or white plant parts (styles) that reduce the quality or add to cost; only the best of the best in our products! Tips for use of Saffron: - Pimenton or Turmeric can mimic the color of saffron, but the wonderful flavor is unique to this prized spice. - We recommend 1/4 to 1/2 teaspoon of Saffron threads be added to a recipe that serves 6-8 people. - Saffron releases it's flavor when heated, thus it is important to add the saffron before the dish is done cooking. - You may add the saffron directly to the dish, or infuse it in warm liquid to release the flavor. Feel free to experiment by making a saffron "tea" by using water, broth, or wine to add to your favorite recipe. - Some traditional recipes recommend gently toasting the saffron in a skillet (being careful not to burn) and then grinding prior to adding to the dish. - Powdered saffron has half the volume of thread saffron; 1/2 teaspoon of threads is about 1/4 teaspoon powder.
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