Spanish Saffron

Gourmet Mancha Saffron at its finest. The red stigmas on the crocus flower, when dried is saffron.

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Just a few threads of saffron are enough to give an enhancing color and special touch of flavor to rice, soups, stews, sauces, sweets and bakery. 

Usage: Dissolve saffron, for about 20 minutes, in something hot, something acidic or something alcoholic, depending on the ingredients of the recipe. To extract all the aroma, flavor and color rub the saffron with a spoon. Typical usage 4 to 6 filaments per person.

Alternate Extraction method: Slightly toast the filaments wrapped in a piece of paper on the lid of the boiling pot. Afterwards grind with a mortar or rub with your fingers in the same paper. Add to the dish dissolved in some water or broth. 

Storage: Store saffron in a cool dry place, protected from the direct exposure to light. Saffron combines perfectly with garlic, thyme, tomato, ginger and lemon. When cooking with saffron avoid using wooden utensils, because they tend to absorb the saffron flavor.

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