Sonnentor Saffron 0.5 g, organic

Saffron is a spice obtained from the flower of the saffron crocus. The freshly opened flowers are picked and the stigmas are separated and dried for 15 minutes in a special dryer or for half an hour at room temperature.

It takes 5,000–8,000 crocus flowers to produce 100 g of the spice.

Finished saffron is a slightly oily mass of intertwined dark reddish-brown and pale yellow brittle threads.

The fewer pale yellow threads (stamens) in the mass, the better the spice.

Saffron is used to flavour baked goods, fruit creams, sauces and liqueurs, as well as stewed and boiled fish dishes and sweet rice pudding.

Saffron is a prized spice added to beef and chicken dishes, rice and vegetables. In Azerbaijani and Tajik cuisine, saffron is an indispensable spice for pilaf, meat and chicken salads and aubergine dishes.

To bring out the aroma, grind the saffron, soak it in warm water for a few minutes and add it to the dish 4–5 minutes before it is ready.