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 just a few decades ago, the spice trade classified its precious products in a wide variety of ways based on origin and quality grades. We uphold this tradition and offer authentic origins and the finest qualities—not only in terms of the products themselves, but also in terms of testing, processing, and storage. Behind this are producers who have been dedicated to their spices for generations, as well as enthusiasts who have only been passionately pursuing their calling for a few years. All of our spices are gently dried immediately after harvest, which ensures that the flavor-bearing compounds are preserved as effectively as possible. You’ll notice the decisive difference in aromatic finesse and flavor 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