Saffron in pistil - Sargol - Vintage 2020

What is Sargol pistil saffron?

Sargol pistil saffron is a high quality spice. It comes to us from Iran 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. Crocus cartwrightianus was originally grown. Nowadays, producers prefer a variety with longer stigmas. Sargol saffron pistil is one of the most expensive spices in the world. There are two reasons for this. On the one hand, it is entirely harvested with the 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 should not forget that this spice has a powerful taste, you need extremely little to perfume your cooking.

What is the flavour 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, the pistils, the part you use in cooking, must be removed. As soon as they are taken, the pistils are dried so that they are not degraded by the mould.

How to use Sargol pistil saffron ?

My Sargol pistil saffron is a little gustatory marvel 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 is easy to make. Put about 0.10 g of saffron in fresh cream. Open the oysters and 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. Whisk egg yolks and add champagne. Put in a bain-marie and whisk to thicken. Add the previously obtained juice and 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. Fry the sliced shallots and orange zest in butter in a frying pan. 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. To do this, you need to mix honey and egg yolks with whipping cream and saffron. Pour the mixture into ramekins and bake in a bain-marie 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. It is a rather powerful analgesic which makes it possible to relieve the pains at the level of the gums. It is also an antiseptic and a spice that, like many of its congeners, acts favorably on the digestive system. It helps to breathe better and helps to fight against asthma. Saffron is also an aphrodisiac.

The conservation of the saffron in pistil Sargol

I advise you to keep this saffron pistil Sargol away from light and humidity.