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Crocus Sativus
Origin: Iran, Qaen
The spice called saffron is nothing more than the stigmas collected from the flower of Crocus, a plant from the Iridaceae family. It is cultivated in many countries around the Mediterranean and also in the Middle East, from which it seems to originate. It adapts very well to the climates of our lands, does not suffer from lack of water, and even fears water stagnation. It does not suffer from frost or summer heat.
The Iranian saffron from Qaen is renowned for its quality; the terroir of this area produces a more intense and precious aroma than other areas of Iran, which is why Qaen is known as the city of saffron.
Saffron is the most expensive spice in the world, which is why it is called red gold. A gram of saffron can cost up to 30 euros, but the best quality can even reach 60 euros. This is mainly due to the care needed for its cultivation, the presence of specialized labor, and the very low yield of the plants. In addition to the fact that saffron stigmas must be harvested as soon as they bloom, clearly by hand, the drying process is delicate (controlling humidity is crucial). Each plant produces from 3 to 4 saffron stigmas in the only annual harvest, which takes place around October. It is estimated that about 85,000 flowers are needed to obtain a kilo of saffron, explaining the cost of saffron per kilogram!
How to use saffron threads? Since it is saffron in stigmas and not in powder (often adulterated with other spices like turmeric and safflower), you need to know how to use it: many doubts arise about how many saffron threads to use in a single recipe. The most common use of this saffron format is to dissolve 3-4 threads in a little hot milk or hot water, which will then be used to cook our dish. A glass of 150-200 ml is enough.
Saffron is used in many recipes, to color but also to flavor dishes with a characteristic taste. The spice is widely used in the Middle East, but saffron threads are also used in Italian cuisine, especially paired with rice: saffron risotto and arancini are two of the most classic combinations. Let's take a closer look at the use of saffron threads in recipes.
To prepare the classic risotto using Iranian saffron threads, you will need:
Preparation:
Toast the rice with oil for about four minutes, deglaze with wine, add onion, salt, and broth. Add the threads shortly before the end of cooking. Cream with Parmigiano and butter and serve.
At Terza Luna, you can find the best quality saffron threads for sale. We rely on the best producers, searching for rare products that respect, both in cultivation and processing, the highest standards, which is why we have selected this precious saffron from Iran. If you want to try a more intense flavor than powder and are wondering: "where to buy saffron threads?" by relying on Terza Luna, you turn to an e-shop leader in the spice sector, with years of experience in sourcing the best products from around the world.
Saffron is priced at €9.00 per gram. This is Iranian saffron in threads, class A, of the highest quality. Iranian saffron has an average cost of 2000 dollars per kilo, although its price often exceeds that of gold.
On Terza Luna, you can find saffron in threads for sale in two sizes, in packages of 1 and 2 grams.
1g Test tube - €9.00
2g Test tube - €16.50
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