Saffron is one of the highly prized spices known since antiquity for its color, flavor and also can be used as a fabric dye. It is the dried "stigma" or threads of the flower of the Crocus sativus plant. It is a bulbous perennial plant that belongs to the family of Iridaceae, in the genus, Crocus, and known botanically as Crocus sativus.
Good saffron crop production demands cool dry climate with well-drained rich fertile soil and irrigation facilities or sufficient amount of rain fall. The flowers are generally harvested during the early-morning hours and soon their stigma separated, allowed to dry, and packed for marketing. Saffron has a distinct flavor that comes from chemical compounds in it such as picrocrocin, and safranal. It also contains a natural carotenoid chemical compound, crocin, which gives saffron its golden-yellow hue. These traits alone make it a valuable ingredient in many cuisines worldwide.
- Ingredients : Saffron
- Basic Preparation : No Need
- Recommended Applications : No
- Taste & Aroma : Warm & Earthy
- Cuisine Indian, Italian, Mediterranean, Middle Eastern
- Handling / Storage : Store saffron in a cool, dark place. Wrap in foil and place in an airtight container.
- Shelf Life Properly stored, saffron has a shelf-life of 3 - 4 years, after that and the potency starts to diminish.
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