Premium Saffron Threads Coupé/Sargol 5g – Category I Superior (ISO 3632-2)

Product description

The best way to extract flavor from saffron threads is to soak them in hot (not boiling) liquid (water, milk, …) for minimum 20 minutes before adding it to the recipe. When adding saffron threads to recipes with lot of liquid, like soups or stews, simply toss them in with the rest of the ingredients. The more complex the ingredients in a saffron dish, the more subtle or even indistinguishable the saffron flavor will be. To feature saffron, do not use other potent spices. Some recipies recommend to toast the saffron before using it. With our saffrons, there is no need: it already has the right dryness for either steeping or crushing into powder. The only reason you might read elsewhere that saffron threads should be further dried prior to use is that lower grade saffron may contain too much moisture for good release of its aroma, color and flavor. As per the difference between using saffron threads and powder, both are excellent. Both are easy to use. It comes down to personal preference. For maximum flexibility, choose the threads (can crush them at any time). In case no time to soak it, use powder. Avoid using whisk (threads may get tangled) and wooden utensils (absorb saffron properties). Saffron combines well with flavors/textures like anise, almond, fish, potato, rice, chocolate, orange, lemon, cauliflower, white beans, lamb, shellfish and chicken.

Manufacturer Contact Information

DAMUNE, S.L. - C/ Provenza, 257 – 08008 Barcelona

• Coupé saffron (all red) carefully selected. With a rich red hue, seductive flavor, and intense aroma it sublimes a wide range of dishes..
• High levels of crocine (>230), picocrocine (>80) and safranal (>30) and low levels of humidity (<7%)..
• Visual analysis: red saffron threads without yellow parts.
• Tin with clear window on the back. Size: 62mm (width) * 98mm (height) * 22mm (depth) - Window size: 36mm (D)..
• Zip bag: sealed to keep saffron fresh and dry..