Superb aromatics, powerful, a few pistils of saffron are enough to perfume your dishes. Intense and long in the mouth, this saffron mixes deep notes and a sweetness ending on honey.
Association in the kitchen: fish, meat, desserts, omelettes, sauces, rice.
Dosage : 0.1g for a recipe of 4 to 6 persons.
Origin - Plantations: Iran - Khorosan plantation - Torbat, Kashmar, Masshad.
Packaging : 1 gram resealable bag. Saffron Neguine (One gram equals about 160 pistils)
"The top of the range harvest, a remarkable quality"
Warning: Last items in stock!
Saffron (saffronum) is a spice derived from the cultivation of Crocus Sativus, a flower containing three stigmas on the outside of its petals. It is these stigmas that give saffron. A rare spice, saffron is distinguished by its bitter taste and the yellow colouring it brings to dishes. It is the most expensive spice in the world.
Iranian saffron grows on a friable clay-limestone soil, well irrigated and exposed to the sun. It is harvested at the beginning of November.
Entirely handmade, the crocus sativus flowers are harvested delicately. The flower is fragile and must be handled with care before being placed in a basket.
Once the flowers have been harvested, the saffron pistils must be removed and dried before they become mouldy. It takes 40 hours of work to grow one kilogram of saffron.
Did you know that? : To obtain one kilo of saffron, between 110,000 and 170,000 flowers must be harvested.
David Vanille's opinion: Saffron pistil is a rare spice with a unique fragrance. I have chosen to offer you saffron pistil in reference to the flower from which it comes from. As India has integrated the cultivation of saffron in its agricultural traditions, I wanted to offer you a variety of saffron harvested in the respect of these traditions.
The origins of saffron date back well before the Roman Empire. Its cradle of origin is Greece. The first traces of its existence date back more than 5,000 years. There are also traces of it in the collection of the Chinese emperor Chen Nong, in 2700 BC.
The saffron we know today is descended from a line of wild saffron (Crocus cartwrightianus), a species cultivated in ancient Greece. These flowers had white petals. In addition to its medicinal virtues, it is said that it could cure up to 90 diseases.
Saffron was also used for its pigments, especially in the colouring of fabrics or accessories, often with religious significance.
To increase their production, Cretan saffron producers have selected plants with the longest pistils. It was during the Bronze Age period, 3000 to 1000 BC, that a hybrid plant Crocus sativus, our current domestic saffron, appeared.
Did you know that? : France is a former major saffron producer. In the XVIIIth and XiXth centuries, Boyne was known to be the saffron capital of the world and was responsible for setting market prices. In fact, it was France that imported saffron to Italy. They are also the originators of the recipe for saffron risotto, a dish made at the coronation of Napoleon I in Milan in 1805.
Today, the world production of saffron amounts to 300 tons per year. The biggest producers of saffron are :
Did you know that? : Iran alone produces more than 95% of the saffron. In Europe, saffron production is anecdotal, but still present. In France, there are still small saffron producers in the Quercy region. Switzerland produces less than 5 kilos of saffron per year, the saffron of Mund, protected by a PDO.
Although saffron pistil is mainly used in cooking, it is still used as a natural colouring agent. In the Maghreb countries and, more particularly, in Morocco, saffron is used in tanneries to colour leather.
The saffron also has medicinal virtues, according to the times, it was used to heal or soothe many ailments:
With its bitter taste and honey notes, saffron pistil is used sparingly. Subtly dosed, it colours your dishes and acts as a natural flavour enhancer. In the major saffron producing countries (Spain, Iran, India), it is used in the composition of rice spices. It is found in Spanish paella, Moroccan chermoula, or Indian lassi.
I prepare a litre of rapeseed oil in a nice bottle and put a tin of whole saffron pistil that I let macerate for at least a month.
I love to use my saffron oil, I love the scent of saffron, its delicacy and presence.
I use it every week for fish, meat or on fresh mozzarella with just a touch of salt, black pepper from the last harvest.
Do you want to make the best use of your saffron pistil? Know that this spice also enters the composition of simple recipes. In this 3-course menu, saffron is in the spotlight.
Fish soup is a starter that can be eaten in summer as well as in winter. In this recipe, saffron replaces rust. Create a good fish stock with the carcasses of your fresh fish and shellfish. Season with salt and pepper. Let it reduce. Filter your broth. Heat it and add your fish pieces and a pistil of saffron. Adjust the seasoning. A tasty starter to be eaten with a good farmhouse bread or a naan (Indian bread).
A simple saffron risotto recipe, ideal to accompany grilled meats. Make a vegetable stock. In a casserole, blanch onions and garlic. Add your risotto rice and let it cook until it becomes translucent. Add stock and a saffron pistil. Keep stirring. Once the rice is cooked and the stock has evaporated, spice it up.
The Swiss equivalent of our milk brioche, but flavoured with saffron, the cuchaule is a Swiss recipe from the canton of Fribourg. Soak your saffron pistil in milk until its aromas have developed. Make your own home-made brioche dough. Taste it! An excellent four-hour with a good orange jam or honey.
The dried saffron stigmas can be kept in a small hermetically sealed jar. Prefer a small container to limit the presence of air. Keep it dry and away from light.
Bernard B. published the 26/06/2020 following an order made on 08/06/2020
Pas encore gouté
Mélanie F. published the 22/05/2020 following an order made on 10/05/2020
Bien emballé, produit de bonne qualité
Claude Jean P. published the 20/05/2020 following an order made on 07/05/2020
Bon rapport qualité prix
Laurent S. published the 18/05/2020 following an order made on 05/05/2020
Jacqueline L. published the 15/05/2020 following an order made on 02/05/2020
Pas encore utilisé non plus mais l'aspect et l'odeur sont sublimes.
Patrice H. published the 15/05/2020 following an order made on 02/05/2020
Pas encore goûter
My-Nhung Thi K. published the 07/05/2020 following an order made on 24/04/2020
le safran a de multiple vertus et très contente d'avoir trouvé de bonne qualité!
Marie C. published the 27/04/2020 following an order made on 15/04/2020
Philippe C. published the 13/04/2020 following an order made on 01/04/2020
Si léger et si efficace !