Saffron in pistil - Pure Neguine

What is saffron pistil?

Saffron (safranum) is a spice resulting from the cultivation of the Crocus Sativus, 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 coloring it brings to dishes. It is the most expensive spice in the world.

The harvest of saffron

The oriental saffron grows on a crumbly clay-limestone soil, well irrigated and exposed to the sun. It is harvested at the beginning of November.

Entirely handmade, the harvest 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 are harvested, the pistils of saffron must be taken and dried before they become moldy. 40 hours of work are necessary to cultivate one kilo of saffron.

Did you know? to obtain one kilo 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 perfume. I chose to propose you the saffron in pistil in reference to the flower from which it comes. The Middle East having integrated the culture of saffron in its agricultural traditions, I wished to offer you a Neguine quality harvested in the respect of these traditions.

The origins of saffron

The origins of saffron date back to well before the Roman Empire. Its cradle of origin is Greece. The first traces of its existence go back to more than 5 000 years. We also find 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 saffrons (Crocus cartwrightianus), a species cultivated in ancient Greece. These flowers had white petals. In addition to its medicinal properties, it is said to be able to cure up to 90 diseases.

Saffron was also used for its pigments, notably in the coloring of fabrics or accessories, often with religious significance.

To increase their production, the Cretan saffron producers selected the plants with the longest pistils. It is during the Bronze Age period, from 3000 to 1000 BC, that a hybrid plant appeared, Crocus sativus, our current domestic saffron.

Did you know that? france is an ancient and important producer of saffron. In the 18th and 19th centuries, Boynes was known as the saffron capital of the world and was responsible for setting the market price. It was France that imported saffron to Italy. It is also them who are at the origin of the recipe of the risotto with saffron, a dish elaborated during the coronation of Napoleon 1st in Milan in 1805.

Saffron in the world today

Today, the world production of saffron amounts to 300 tons per year. The biggest producers of saffron are :

• Iran
• Spain
• India
• Greece
• Morocco
• Italy
• Azerbaijan

Did you know ? iran alone produces more than 95% of saffron. In Europe, the production of saffron is anecdotal, but still present. In France, there are still small producers of saffron in the Quercy region. Switzerland produces less than 5 kilos per year, the saffron of Mund, protected by a PDO.

Other uses of saffron

If the saffron pistil is mainly used in cooking, it is still used as a natural coloring agent. In the Maghreb countries and, more particularly, in Morocco, saffron is used in tanneries to color leather.

Saffron also has medicinal virtues, depending on the era, it was used to treat or soothe many ailments:

• During the Egypt of the Pharaohs: saffron was an aphrodisiac
• In the Middle Ages: in Europe, it was used to treat respiratory diseases, smallpox, asthma, but also insomnia, heart diseases, stomach aches...
• Today: several studies have shown that saffron carotenoids act on cancerous cells, especially in the case of leukemia. Saffron is also an antioxidant.

How to use saffron in cooking ?

With its bitter taste and honey notes, saffron pistils are used sparingly. Subtly dosed, it colors your dishes and acts as a natural taste enhancer. In the major saffron producing countries (Spain, Iran, India), it is used in the composition of rice spices. It can be found in Spanish Paella, Moroccan chermoula, or Indian lassi.

My saffron oil recipe

I prepare one liter of rapeseed oil in a nice bottle and put a whole box of saffron pistils that I let macerate for a month minimum.

I love to use my saffron oil, I love the perfume of saffron, its fineness and its presence.
I use it every week for fish, meat or on fresh mozzarella with just a touch of salt and black pepper from the last harvest.

Our recipe ideas with saffron pistils

Do you want to make the best use of your saffron pistils? This spice can also be used in the composition of simple recipes. In this 3-course menu, saffron is in the spotlight.

The starter : Fish soup with saffron

The fish soup is a starter that can be eaten in summer as well as in winter. In this recipe, saffron replaces the rouille. Create a good fish stock with the carcasses of your fresh fish and shellfish. Add salt and pepper. Let it reduce. Strain your broth. Heat it up and add your fish pieces and a saffron pistil. Adjust the seasoning. A tasty starter to eat with a good country bread or a naan (Indian bread).

The dish : Risotto with saffron

A very simple saffron risotto recipe, ideal to accompany grilled meats. Make a vegetable stock. In a casserole dish, blanch onions and garlic. Add your risotto rice and let it cook until it becomes translucent. Add broth and saffron pistil. Stir constantly. Once the rice is cooked and the broth has evaporated, spice it up.

The dessert: Traditional Cuchaule

Swiss equivalent of our milk brioche, but with saffron, the cuchaule is a Swiss recipe, originating from the canton of Fribourg. Let your saffron pistil soak in milk until its aromas have developed. Make your own brioche dough. Taste it! An excellent four-hour bun accompanied by a good orange or honey jam.

How to preserve saffron pistils ?

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.