Spanish Saffron Threads
12 jars (.8g each)
La Mancha, Spain
Saffron is an exotic spice that imparts a pungent earthy/bittersweet flavor and yellow color to food. Perhaps its most famous use is in the Spanish rice dish Paella, but it be added to a wide variety of foods, including baked goods and desserts.
Why is saffron expensive?
Saffron is almost as renowned for its expense as it is its potent flavor. The cost of saffron is purely due to the amount of work required to harvest it and its very low crop yield - each gram of this saffron was made from the stigmas of well over 150 crocus flowers, all hand picked and dried in the same day.
High grade saffron is a better value than most saffron on the market.
Saffron quality is scientifically measured using units of power of coloration (UPC). Grade 1 saffron is required to rate above 190 UPC, but Azáfran-Oro saffron regularly tests at over 240 UPC, which is excellent! Each 0.8 gram jar is enough for 25-38 servings (depending on the recipe).
World famous modernist chef Ferran Adria uses this saffron in his cooking.
This saffron is produced by R.A. Gourmet, a small company owned & managed by a family whose history of saffron cultivation can be traced back 350 years. They handle only Spanish saffron from the La Mancha region.
It is packaged in small bottles made from recycled glass & closed with a cork & wax seal.
Store saffron threads in an airtight container (like their jar) in a cool, dark, very dry place.
RECIPES & TIPS
Saffron threads are usually steeped in an alcoholic, acidic, or hot liquid prior to being added to dishes. We recommend steeping them for at least 20 minutes to release most of their flavor (though they will continue to release flavor for up to 12 hours).
Not just for paella, saffron can be used in stews, risottos, puddings, ice creams, baked goods, soups, seafood dishes and sauces. Saffron pairs well with flavors such as apples, almonds, honey, chicken, bone marrow, milk or cream (try it in ice cream!), cinnamon, seafood, garlic, white wine, vinegar, rose water, and citrus fruits. Fresh herbs frequently paired with saffron include: basil, cilantro, rosemary and thyme.
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. However, this saffron is of exceptionally high quality, so you may not need as much. Remember to steep the threads before adding them (perhaps in 1-2tsp of hot water) - this step is less necessary for powdered saffron, so some powder recipes may not include it.