|Net weight||1 g|
|Conservation / Utilisation||Store in a cool, dry place, away from light|
|Price incl. tax||€18.00|
The words of Olivier Roellinger
A high quality saffron that has been picked in a small village tucked into the mountain foothills. Very fruity, honey-like notes that are not unlike quince.
Crocus sativus. Genus of the family Iridaceae, this bulbed plant originated in Asia Minor. Saffron is exclusively the stigmata of the flowers, and was brought to France in the 11th century. It is primarily cultivated in Spain, Greece, France, Iran, Morocco and Kashmir.
The colour of the stigmata varies between yellow-orange and deep red. The darkest hues are often the best. With a warm and penetrating flavour, Saffron is traditionally matched with seafood during the Lent calendar period. It is equally appropriate to pair it with fruit desserts such as apple, pear, and for a more marked taste, with quince. I particularly appreciate the saffron from Quercy, Morocco and Iran, but of course, I will always have a soft spot for the saffron from Brittany, with its salty, iodized character. Saffron must be left to soalk in a bit of warm water before integrating it into a dish or a sauce at the end of the cooking time.