How is saffron grown ?
Discover this French red gold
These vintage saffron threads are distinctively pure and are grown using traditional methods. To guarantee only the very best quality, our producer only provides us with the most recent harvest . This French saffron was awarded the silver medal at the Annual Agricultural Show in Paris in 2016. It comes from the largest French saffron producer, located in the Limousin region in central France. Saffron threads are in fact the stigma of crocuses. At least 200 crocus flowers are required to produce 1g of saffron. Our partner produces 2kg of saffron each year. Saffron production uses the same traditional processes now as it did centuries ago. Most of the production stages are done by hand to ensure the threads remain intact. It all starts with the harvest which is done by hand often at the end of August and lasts between 4 to 6 weeks. Then comes the plucking stage where the three central stigmas are plucked carefully from each flower. The longer the thread the greater the value the saffron will have. The plucking stage is long and tricky and requires dexterous expertise. Finally comes the third stage which is when the threads are dried. This prevents the threads from rotting and safeguards the very best quality.
Where to use saffron
Our recipe ideas for saffron:
• Saffron monkfish blanquette: add 1 to 2 saffron threads to your slices of monkfish then leave to cook for 10 minutes;
• Saffron risotto: sprinkle 2 saffron threads on your rice then leave to cook for 15 minutes;
• Scallops in a saffron sauce: once you’ve cooked your scallops, add 1g of saffron to the frying pan and deglaze with fresh cream;
• Paella: add 1g of saffron to your dish while cooking for this traditional golden Spanish dish!
What are the flavours of saffron?
Saffron has very distinctive and easily recognizable flavours, releasing mild floral aromas with earthy notes and hints of honey.
Discover other products from our French range:
- French Pili-Pili chilli pepper;
- French Spirulina vermicelli;
The history behind saffron
Saffron was originally found in Crete more than 3,500 years ago. It gradually spread to the Middle East to India and then to France. Saffron, also widely known as “red gold”, is the world’s most expensive spice. Its name comes from the Persian word “Zarparan” which means “flowers as valuable as gold” and from there each language created its own word for saffron, although always retaining the notion of red gold.
Discover Terre Exotique’s saffron tiramisu recipe
|Genus and botanical species||Crocus sativus|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|