Superb, powerful aroma, a few pistils of saffron are enough to flavour your dishes. Intense and long in the mouth, this saffron blends deep notes with a sweetness that ends with honey.
Food pairing: fish, meat, desserts, omelettes, sauces, rice.
Dosage: 0.1g for a recipe of 4 to 6 people.
Origin - Plantations: Iran - Khorosan Plantation - Torbat, Kashmar, Masshad.
Packaging: Reclosable bag. Safran Neguine (One gram equals about 160 pistils)
"The high-end of the harvest"
Warning: Last items in stock!
Saffron (saffron) is a spice from the Crocus Sativus culture, a flower containing three stigmas outside 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 friable clayey-limestone soil, well irrigated and exposed to the sun. It is harvested at the beginning of November.
Entirely handmade, the harvesting of crocus sativus flowers is delicate. 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 mould. 40 hours of work are required to cultivate one kilogram of saffron.
Did you know that? To obtain one kilogram of saffron, it is necessary to harvest between 110,000 and 170,000 flowers.
David Vanille's opinion: Saffron in pistil is a rare spice with a unique aroma. I have chosen to offer you saffron in pistil in reference to the flower from which it comes. India having integrated saffron cultivation into its agricultural traditions, I wanted to offer you a variety of saffron harvested in accordance with these traditions.
The origins of saffron date back to long before the Roman Empire. Its original cradle 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 comes from a line of wild saffron (Crocus cartwrightianus), a species cultivated in ancient Greece. These flowers had white petals. In addition to its medicinal properties, it is said that it could treat up to 90 diseases.
Saffron was also used for its pigments, particularly in the colouring of fabrics or accessories, often with religious significance.
To increase their production, Cretan saffron producers have selected the plants with the longest pistils. It was during the Bronze Age, -3,000 to -1,000 BC, that a hybrid plant, Crocus sativus, appeared, our current domestic saffron.
Did you know that? France is a former major producer of Safran. In the 18th and 10th centuries, Boyne was known as the saffron capital of the world and was responsible for setting market prices. It was France that imported saffron into Italy. They are also the ones who created the recipe for saffron risotto, a dish made during the coronation of Napoleon I in Milan in 1805.
Today, the world production of saffron amounts to 300 tons per year. The largest producers of saffron are:
Did you know that? Iran alone produces more than 95% of saffron. In Europe, saffron production is anecdotal, but still present. In France, there are still small saffron producers in Quercy. Switzerland produces less than 5 kilos per year, the Mund saffron, protected by a PDO.
Although saffron in 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 the leather.
Saffron also has medicinal properties, depending on the time of year, it was used to treat or soothe many ailments:
With its bitter taste and honey notes, saffron in pistil is used sparingly. Subtly measured, it colours your dishes and acts as an enhancer of natural taste. In 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 box of whole saffron pistil in it, which I let soak for at least a month.
I love using my saffron oil, I like the scent of saffron, its finesse and its 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 pistil saffron? Be aware that this spice is also used in simple recipes. In this 3-course menu, saffron is in the spotlight.
Fish soup is an appetizer that can be eaten in both summer and winter. In this recipe, saffron replaces rust. Create a good fish broth with the carcasses of your fresh fish and shellfish. Salt and pepper. Allow to reduce. Filter your broth. Put it to heat and add your pieces of fish and a saffron pistil. Adjust the seasoning. A tasty starter to eat with a good country bread or a naan (Indian bread).
A simple saffron risotto recipe, ideal to accompany grilled meats. Make a vegetable broth. In a casserole dish, blanch onions and garlic. Add your risotto rice and cook it until it becomes translucent. Add broth and saffron pistil. Mix constantly. Once the rice is cooked and the broth evaporated, spice it up.
Swiss equivalent of our milk brioche, but with saffron, cuchaule is a Swiss recipe, originating from the canton of Fribourg. Soak your saffron pistil in milk until its aromas have developed. Make your own homemade brioche dough. Taste it! An excellent four-hour meal with a good orange or honey jam.
The dried saffron stigmas can be stored in a small, hermetically sealed jar. Prefer a small container to limit the presence of air. Keep it dry and away from light.
Nicole F. published the 25/03/2020 following an order made on 16/03/2020
Pas encore essayé
Marie B. published the 15/03/2020 following an order made on 09/03/2020
Nous avons été très contents du premier achat...et nous revenons
Stéphanie H. published the 13/02/2020 following an order made on 31/01/2020
Parfait excelent produit.
Audrey P. published the 30/12/2019 following an order made on 13/12/2019
Pas encore eu le temps de tester mais il est beau. Je vais d'abord cherché une recette à la hauteur de ce safran de qualité!
Jean-Jacques V. published the 16/12/2019 following an order made on 07/12/2019
pas encore gouter
Françoise D. published the 29/11/2019 following an order made on 09/11/2019
Sergey N. published the 14/11/2019 following an order made on 03/11/2019
produit de très haute qualité
Muzzarelli S. published the 14/11/2019 following an order made on 05/11/2019
c'est l'emballage qui je trouve n'est pas approprié (dans la pochette la saveur peut s'estomper )parce que je ne vais pas l'utiliser tout de suite...j'aurais préféré une petite boîte , comme j'avais reçu lors d'une première commande ...pour le reste pas de problème
Audrey C. published the 04/11/2019 following an order made on 28/10/2019
Excellent dans une paëlla ! Je suis ravie.