Wholesale Saffron from Iran

Crocus Sativus - Negin Origin: Iran Volumes and net weights: 7 ml / 1 g / 0.035 oz €18,900.00/kg Description: Saffron is actually the stigma of a flower produced by a bulb. Its origin is not very precise; it is thought to have emerged between Iran and Greece. Saffron is found in many countries; the largest producer, which produces on a massive, industrial scale, is Iran, but high-quality saffrons are rare. The stigmas are harvested by hand and it takes about 150,000 flowers to yield 1 kilogram of dried saffron. The harvest takes place only over a few days and requires a great deal of labor, which explains the price of this spice. Drying is a delicate and crucial step for the final olfactory result. Natural drying is by far the most effective method. The scent of saffron is heady and very persistent; during an olfactory examination one can discern aromas of cedar, tobacco leaf, hay, subtle citrus, high-quality pepper, spearmint as well as floral notes with a slight bitterness. Usage tips: To use it you must let its aromas develop in a liquid medium, with the exception of oil. You will inevitably use it in a paella, a bouillabaisse and of course in Milanese risotto. It pairs perfectly with fine, delicate fish, high-quality poultry and shellfish. It wonderfully flavors rice, onions gently sautéed in butter, cucumber, zucchini and duck à l'orange. In sweet preparations, it will bring a subtly delicate touch to your creams, mousses, ice creams, sorbets, compotes, jams, macarons and other pastries. It likes fruits such as white peach, apricot and orange. You can make an exceptional dessert with oranges peeled à vif, honey, a drizzle of olive oil and saffron.