Saffron Negine filaments

How to Cook with Neguine Saffron Threads?

"Neguine" is the finest quality of saffron. Infuse it in warm water before use and add it to your rice, risottos, mayonnaise, and desserts just before serving. Use 3 threads per person.

Recipe Ideas for Using Neguine Saffron Threads

• Saffron Risotto: Infuse a few saffron threads in hot broth before adding it to the risotto for a golden color and rich flavor.
• Saffron Fish: Marinate fish with saffron, lemon juice, and olive oil before grilling or baking.
• Saffron Rice Pilaf: Add saffron threads to the rice cooking water for a fragrant and colorful dish.
• Chicken Tagine with Saffron: Incorporate saffron into the sauce of a chicken tagine for an aromatic and exotic touch.
• Saffron Crème Brûlée: Infuse the cream with saffron threads before preparing the crème brûlée for a delicate and fragrant note.
• Red Wine and Saffron Sauce: Add a licorice stick when reducing a red wine sauce to accompany red meat.

What Are the Aromas of Saffron?

The red stigma of the purple crocus has intriguing aromas of cedar, pepper, and flowers, combining warmth, power, and sweetness. While it ignites the passion of food enthusiasts, it is an essential product for chefs aspiring for stars.

The Harvest of Saffron

The harvest requires patience and skill. It is during its flowering, which lasts only 2 to 3 weeks, that the crocus is carefully harvested. It takes the gentle hands of women to grasp these ephemeral flowers. Then comes the trimming phase, where women carefully remove the stigmas from the flowers, preserving, with a precise and ancestral gesture, the most aromatic part.

Saffron Through History

Saffron, whose name comes from the Persian "zapharan" meaning "stigmas", is a spice derived from the 3 stigmas, or pistils, of the Crocus sativus. Originally from the Middle East, it was first cultivated nearly 4000 years ago in the Greek provinces.