Persian/Iranian Saffron This weeks special ingredient is the Iranian saffron. There are various origins but Iran is the original country of saffron. Iranian saffron is considered to be the best in the world. It offers a more distinguished taste than, for example, the Spanish saffron which also is cheaper in price. Saffron derives from the three red stigmas of the purple Crocus Sativus which is harvested in fall season, always between dawn and 10am as the blossoms are still closed!! Only the female part of the Iranian crocus - the three red stigmas - encloses this incomparable quality, fascinating fragrance, the pleasant taste and the unique colour. However, the male part of the saffron flower - the yellow stamens - has no culinary value. It takes from 50 to 60 saffron flowers to make only about 1 tablespoon of saffron spice. It is not surprising that saffron is the spice which is worth its weight in gold! Allow us to delight your tastebuds with this truly amazing spice in this weeks Bouillabaisse and Ossobucco with risotto.
Posted on: Mon, 21 Jul 2014 11:01:16 +0000
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