In late autumn, the colorful crocus blossom begins in Sardinia - the small, approx. 15 cm high saffron crocuses (Crocus sativus) then open their bell-shaped, purple-striped flowers, the most sought-after part of which, however, are the relatively long, scarlet-red stigma lobes (4 cm): the saffron threads. Saffron is the only spice that comes from a blossoming flower and has been in demand since the Middle Ages as an aromatic food ingredient, textile and food dye, fragrance and medicine. During the three-week flowering period, the slightly open crocus flowers are picked by hand in the early hours of the morning, before the essential oils can evaporate. Around 120,000 flowers are needed to obtain 1 kg of saffron threads, and the subsequent plucking of the three stigma lobes, which requires a great deal of patience, is still done exclusively by hand today. Even good pickers only harvest a quantity of flowers per day from which 60-80 g of saffron can be obtained, and one cultivated hectare yields an average of 9-10 kg of dry saffron - no wonder saffron is by far the most expensive spice in the world.

Saffron is used very sparingly in the kitchen: firstly because it is so precious, and secondly because even small quantities have a strong yellow color and flavor. The saffron from Monreale is brilliant red and has a very intense, spicy-bitter aroma and is often used in Sardinian cuisine: for "fregua", the Sardinian version of couscous, for vegetable soups and tomato sauces, also as an ingredient for some liqueurs and typical desserts such as pardulas (pastries filled with ricotta or cheese). Use saffron for fish sauces and soups, seafood and poultry, which benefit greatly from its warm color and delicate aroma. It is best to add the saffron at the start of cooking, but never fry it. Saffron threads should be crushed in a mortar before use and soaked in hot liquid (used for the dish) for around 15 minutes - this is the best way to release their color and flavor.

Until a few decades ago, the spice trade divided its precious products very diversely according to provenance and trade classes. But today the market is largely dominated by colorful bags with dreary monotony. Not with us: We offer original provenances and the best qualities - in terms of the actual goods, but also in terms of testing, preparation and storage. Behind this are traditional producers, some of whom have been dedicated to their spices for generations, as well as enthusiasts who have only been following their vocation with enthusiasm for a few years. All our spices are gently dried directly after harvesting, which preserves the flavor-bearing ingredients in the best possible way. You notice it in the decisive more in aroma fineness and spice intensity.

Sales description:

Saffron threads

Ingredients:

Saffron threads

Origin / provenance:

Italy

Responsible food business operator:

Il Nuraghe GmbH Boxdorfer Str. 11 a 90765 Fürth Germany