Saffron in pistil - Sargol

What is Sargol pistil saffron ?

Sargol pistil saffron is a superior quality spice. It comes to us from the Middle East where I found a producer who practices a culture and a harvest in the rules of art. Saffron is the pistil of the crocus sativus. Native to Crete, it has been cultivated for at least 5,000 years. The Chinese emperor Chen Nong praised its properties as early as 2700 BC while it is mentioned in the Ebers papyrus in 1550 BC. Today it is widely cultivated in the Middle East. Initially, Crocus cartwrightianus was grown. Nowadays, growers prefer a variety with longer stigmas. Sargol saffron pistil is one of the most expensive spices in the world. This is due to two reasons. On the one hand, it is entirely harvested by hand, it is a fastidious work since it takes approximately 40 hours to take a kilo of pistils of saffron. On the other hand, it is necessary to count on average 150 flowers of crocus to produce one gram of saffron, that is to say 150 000 for one kilo. However, if saffron seems expensive to buy, you must not forget that this spice has a powerful taste, you need extremely little to flavor your cooking.

What is the flavor of Sargol saffron pistil ?

Sargol pistil saffron is very intense and very fragrant. It has honeyed, metallic and hay notes at the same time. But it is actually quite difficult to define the taste of saffron as this exceptional spice is unique.

The harvest of the saffron in pistil Sargol

It is a long time work. Cultivated on friable clay-limestone soils, the crocus is harvested at least in November. Its flower is very fragile and requires experience and dexterity to preserve it. When the crocus is harvested, it is necessary to take the pistils, the part that you use in cooking. As soon as they are taken, the pistils are dried so that they are not degraded by mold.

How to use Sargol pistil saffron ?

My Sargol pistil saffron is a little gustatory wonder which will revolutionize your dishes. It brings them taste and color for unique taste sensations.

Our recipe ideas with Sargol saffron pistil

Oysters gratinated with saffron sabayon

This appetizer is perfect to treat yourself from time to time or for a holiday meal. And yet, this recipe remains simple to make. Put about 0,10 g of saffron in some fresh cream. Open the oysters, throw away the first juice. Then, keep the second juice and detach the oyster from its shell. Set aside. Melt some butter and mix it with the Sargol saffron cream. Add a little champagne and oyster juice. Place the oysters in the mixture for 10 minutes. Whip egg yolks and add champagne. Put in a water bath and whisk to thicken. Stir in the previously obtained juice and add pepper (no need to add salt with the oyster juice). Place the oysters in their shells and cover with sabayon. Place on the grill for 3 minutes to brown.

Monkfish cheek with saffron sauce

Infuse the saffron in warm fresh cream for a few hours. Brown in a frying pan some sliced shallots and orange zests with butter. Add the monkfish cheeks, white wine and orange juice. At the end of the cooking, add the fresh cream with the Sargol saffron pistil. Serve with some vegetables and rice.

Honey-saffron cream

I suggest you to make a creamy dessert with Sargol saffron pistil. For that, you have to mix honey and egg yolks with cream and saffron. Pour the obtained mixture in ramekins and put in the oven at 110° for 50 to 55 minutes. When you come out of the oven, add a little brown sugar and use a blowtorch for a few moments to caramelize the top.

The virtues for the health of the saffron pistil Sargol

Sargol pistil saffron has been recognized for centuries as a spice with many virtues.

I advise you to keep this Sargol saffron pistil in a dark and humid place.