Spice Up Your Life With Pure Saffron

We're proud to offer Pure Grade Highest quality grade

Image by: Mahdi Dastmard

Studies have shown that saffron has anti-carcinogenic and high antioxidant properties with a long medicinal history as part of traditional healing. This delicate spice is among the most laborious herbs in the world. To produce 1 gram of high-grade saffron takes 150 saffron flowers. Saffron has a bitter-sweet flavour combined with a hay scent that gives the food a rich golden colour. Fortunately, a little bit of saffron goes a long way; it's the most expensive spice (by weight) in the world. In addition, it requires special treatment to fully extract its unique flowery, intense, almost bitter character and deep orange colour that give some of the best Chicken, rice and dessert dishes out there!

When shopping for saffron, look for evenly coloured, vivid red or deep orange threads. Lighter coloured threads indicate inferior quality. Avoid powdered saffron; it's cheaper but often inferior. Saffron threads are relatively fragile and can get crushed between the fingers, but for a more even powder, use a mortar and pestle – measure the saffron threads before crushing them. A "pinch" is about ten medium saffron threads. The best way to extract flavour from saffron is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes. Then add both the saffron and the liquid (water, stock) to the recipe. As it soaks, you'll notice the distinctive aroma indicating that your saffron "tea" is ready. When adding saffron to soups, stews, salad dressings, and other recipes with much liquid, you can toss the crushed threads in with the rest of the ingredients.