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Saffron powder

Saffron powder

Saffron powder, an exceptional spice

Originating from Iran, saffron is also known as "red gold" for its preciousness. In powder form, it can be infused or added as a final touch to color, flavor, and enhance rice, seafood, sauces, and meats.

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How to use saffron powder in your cooking?

Saffron is an exceptional spice that deserves a place to elevate your dishes! In powder form, it allows you to enjoy its full aromatic richness and simplifies its use.

Some ideas for using saffron powder in your dishes

Saffron will enhance your dishes by adding a touch of finesse and exceptionality. It’s a choice spice that pairs wonderfully with rice, white meat, fish and seafood, as well as your sauces. It will perfectly accompany a risotto, bouillabaisse, scallops or paella. Its flavors will delicately highlight the aromas of your dishes.

Here are our recipe ideas for using saffron powder:

  • -Turkey slices in saffron cream: add 1 teaspoon of saffron powder to the cream and boil everything for 1 minute;
  • -Scallop risotto with saffron: when the rice absorbs the broth, add 1 teaspoon of saffron and stir;
  • -Samosas: add 1 teaspoon of saffron powder to the filling then mix;
  • -Clams with saffron: mix 1 teaspoon of saffron with the cream and leave on the fire for 2 minutes, then pour the cream over the clams;
  • -Saffron potatoes: add 1 teaspoon of saffron powder to the potato cooking water, then melt butter over low heat with 1 other teaspoon of saffron powder. Once the potatoes are cooked, add the saffron butter to them and serve.

The aromas of the king of spices, saffron

On the nose, saffron releases bitter notes with a taste of honey. In the mouth, it has flavors reminiscent of cedar, pepper, and flowers. Saffron is characterized by its aromatic richness, combining warmth, power, and sweetness. It is the object of all attentions, seducing the greatest gourmets and enchanting chefs in the quest for stars.

The botany of saffron

Originating from the Middle East, saffron also goes by the botanical name of crocus sativus linnaeus. It is during its flowering, which lasts only 2 or 3 weeks, that the crocus is harvested with care. A lot of gentleness, delicacy, and patience are required to pick these ephemeral flowers. Then comes the emondage phase, where women carefully remove the pistils from the flowers, keeping, with a precise and ancestral gesture, the most aromatic part.

What are the origins of saffron powder?

While it is believed to originate from the Middle East, it was in the Greek provinces that saffron was first cultivated, nearly 4000 years ago. It is believed to have been introduced to France around the 12th century during the Crusades. Considered the most expensive spice in the world, it is a rare product due to its extremely laborious harvest and very low yield. And for good reason! It takes 150,000 crocus flowers to produce 1kg of saffron. Highly sought after in gastronomy for its extraordinary fragrance and color, it reigns supreme in the kingdom of spices.

More Information
More Information
Allergen Absence
Native country IRAN
Genus and botanical species Crocus sativus
Ingredients saffron in powder
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.