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Wonderful
Saffron Spice! Buy Now! Peppercorn Types:
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Saffron (Also known as Karkom, and Sahafarn) was first used as a spice in Asia Minor close to 4000 years ago. It was used by ancient cultures as a spice and dye from the Sumerians to the Egyptians and the Romans. Saffron is even mentioned in classical writings including the bible!
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Murcia grade Spanish
saffron. Excellent quality! Saffron Threads |
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The Saffron Crocuses forms several inch purple and white flowers from an underground bulb called a corm.
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| Buying Saffron Spice: | ||||||
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Saffron is often considered the world's most
valuable spice because a pound of this exotic flavoring requires the use of
between 60 and 100 thousand flowers!
Whole saffron is regarded as superior to ground because whole saffron threads retains their flavor better and cheaper substitutes are often added to the ground version of this spice. Its color should be orangey-red. The best saffron comes from Spain, but it is also available from other parts of Europe, Iran, India, South American and the U.S.
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| Saffron Thread Prices: | ||||||
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1/4 oz. of whole threads only: $22.97 *approximately 7 grams, or 14 teaspoons |
1/2 oz. Spanish saffron threads only: $39.97
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1 oz. Spanish saffron threads only: $69.97
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Saffron Spice Cooking Hints: |
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Saffron Sauce: In a small sauce pan mix one cup dry white wine, two minced shallots, one cup low sodium stock (choose the type of stock based on the food the sauce will be served with), Bring the mixture to a boil and reduce until only about two tablespoons of liquid remain. Strain, add one-cup heavy cream, return to a boil (taking care not to burn) and reduce by half again. Slow whisk, or beat six tablespoons of unsalted butter into the sauce until fully incorporated and thick. Add one teaspoon of saffron threads, salt and white pepper to taste. The sauce may be served after sitting a few minutes.
Saffron Sauce (Two) Whisk together one cup plain yogurt, one minced shallot, 3/4 teaspoon salt, 1/8 teaspoon ground red pepper, and black pepper to taste. Rub 1/2 teaspoon saffron threads between your fingers to crush and add to yogurt mixture. Let stand 20 minutes and stir before serving, or refrigerate up two hours first. This sauce goes especially well on mild fish such halibut. Recipe by Mark Brittman, originally published by the New York Times News Service and republished by the Chicago Tribune.
Saffron Tea: Add a pinch, about 4 grams, to a cup of boiling water. Steep covered for three minutes and drink. Baked Saffron Rice: Combined one and a half cups white rice, three cups water, one and a half teaspoons salt, half-teaspoon ground saffron spice, and three tablespoons butter in a one and a half quart casserole dish. Baked covered at 350° for one hour, or until rice is tender. Makes about seven servings. Bouillabaisse (French fish soup) Sautee two chopped leeks and one cup of chopped onion in half a cup olive oil. Add two cloves garlic, 6 medium chopped tomatoes, 1 stalk celery, five cups water, one cup dry white wine, three fish heads (optional, but recommended), three sprigs parsley, one bay leaf, 1/8 teaspoon fennel seed, half a teaspoon black pepper, half a teaspoon saffron threads, and two teaspoons salt. Bring to a boil and simmer for 30 minutes. Strain, forcing as much of the vegetable pulp through the strainer as possible. Add six slices of fish such as snapper, sea bass, or trout along with two quartered lobsters to the broth. Simmer 30 minutes longer, season, and serve with garlic toast!
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The Saffron Crocus: |
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The Saffron Crocus forms several inch purple and white flowers from an underground bulb called a corm.
The spice Saffron is actually the stigmas of a variety of the crocus flower, Crocus Sativus, from the Iridaceae (iris) family. Stigmas are female reproductive apparatuses of the flower itself. These are painstakingly collected as the elegant spice we know as saffron.
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| Growing Saffron Crocuses | ||||||
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The Saffron flower, Crocuses, can only be grown from a bulb like structure called a corm since the flowers do not produce seeds. They winter over well in the harshest environments and require little attention. They do prefer rich and well-drained soil, which prevents rot. Only infrequent watering is needed during the hot summer months. The biggest draw back of growing crocuses for saffron is that they take approximately three years to flower from a small corm and the large amount of land that is required to produced even a small quantity of this rare spice. The flowers bloom for only about two weeks a year.
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Crocuses belong to the plant kingdom, Magnoliophyta division, Liliopsida class, Liliales order, Iridaceae family, and Crocus Sativus species. Sffron is also know as kurkum.
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| *bulk quantities also available | **Quantities occasionally limited | ***Prices subject to change without notification | ||||
