You will get about 250 saffron threads with this one half gram purchase. Our saffron is in stock and ships same day! Don't wait weeks for your saffron to arrive, get it fast and now! Due to saffron's expensive price many online companies use saffron dropship companies for their saffron orders. This makes shipping and delivery a long process. Buy from Florida Herb House and get the world's best saffron shipped same day right from our store in Port Orange, Florida!
We guarantee the best quality Saffron in the world imported exclusively from (Macedonia)Greece, New Zealand & France! Enjoy our freshly stocked kosher certified, all natural and unrefined and organic certified Saffron brands in our handy 1/16, 1/8, 1/4 ounce and 1/2 ounce packets. These are the highly sought after Saffron threads also WITHOUT the "anthers" which add invaluable weight to ones order! The Saffron "anther" is the pollen producing organ at the top of the thread. These can weigh as much as or more than the individual thread! Get the best bang for your buck with our truly magnificent Saffron threads!
Our Saffron is always packed fresh to order and it does sell out rather fast so get yours today! If premium picked Saffron threads cost over $1000 per pound, it had better be good, right? Saffron lays claim to the most expensive spice in the world but it is mighty tasty. Find out why it costs so much then try cooking with the culinary gold yourself by preparing a pot of Sausage and Potato Stew with Saffron.
The different suggested amounts of saffron threads for some popular recipes are as follows:
Paella (6-8 Servings) - 1/2 tsp threads
Bouillabaisse (6-8 Servings) - 1/4 tsp threads
Risotto Milanese - (4-6 Servings) - 1/4 tsp threads
Saffron Cakes (18 muffin sized cakes) - 1/4 tsp thread
The professionals who define Category I saffron as needing a minimum of 190, are called the International Organization for Standardization (ISO). They have set minimum, not maximum standards for saffron. Florida Herb House sells the best quality saffron available anywhere in the world, backed by scientific evidence. When you buy our saffron, we can show you a photospectromety report (as seen below) which verifies its high coloring strength. This is the only method used internationally to measure saffron's worth. The higher its coloring strength, the higher its value. Saffron's coloring strength determines its flavor and aroma. You will read and hear all kinds of other things about measuring saffron like you should look for a particular color and size in saffron threads and that you should probably avoid saffron powder altogether. This is misinformation. If saffron has the right coloring strength, it will have the right color and general appearance, whether it is in thread or powder form.
So what coloring strength numbers should you be looking for? The international standard minimum for Category I saffron is 190. Our Brand saffron has a coloring strength of between 238 and 256. The worst laboratory report we have seen to date on saffron sold in the U.S. is 110. Can you imagine the difference in the aroma, color and taste of your dish if you use a saffron with a coloring strength of 240 compared with one which only measures 110, 140 or even the minimum standard, 190? It is the equivalent of comparing a cheap, sparkling wine with a fine champagne.
As you can see from these charts, it is important to understand how coloring strength applies to commercial saffron. Buying inferior saffron means you are actually doubling your per serving cost. The head chef of a major culinary academy was complaining one day about how wasteful his students were with saffron. He explained that he bought cheap saffron because of this. I told him his students were probably not being wasteful but instead kept adding more saffron to their recipes because it was the only way they could get the color they were looking for. Really there is no such thing as "cheap" saffron. There is only quality saffron and inferior saffron. If you use quality saffron, it is easy to be consistent about the amount to use in every recipe.
So why the hefty price tag, you may be wondering? Every step in the cultivation of the world's most expensive spice is done by hand. Saffron is the dried stigma of the purple saffron crocus. Crocus sativus is a member of the iris family. It blooms for only two or three weeks in autumn.
The flowers are picked by hand and then the reddish-orange stigmas, only three per flower, are plucked from each bloom. The "threads" are spread onto a sieve and cured over heat for half an hour to dry and deepen the flavor.
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Native to southern Europe and Asia Minor, Spain is the world's largest grower and exporter of saffron. It takes 210,000 stigmas from 70,000 flowers to make up one pound. A one-acre plot will yield 8 to 12 pounds of the spice.
Saffron is said to symbolize the necessity of guarding against excess. If you go overboard with it in a recipe, you will wind up with a medicinal taste. Use just the right amount and saffron will impart a pleasant, somewhat spicy yet bitter flavor to a dish.
Most recipes will call for a "good pinch" of the threads. Just a quarter teaspoon will season rice for four or six people. Cookbook authors often recommend soaking the threads in water or milk before adding to a recipe. This also encourages that gorgeous yellow color to shine through.
This pretty spice is common to fish and rice dishes in several cuisines. It is essential to a French bouillabaisse, the shellfish and fish stew. Spanish cooks consider it a must for paella, an exquisite dish of rice and seafood, as well as for arroz con pollo, chicken with rice. Risotto Milanese is the Italian offering for saffron rice. You might also try it as a seasoning for soups, potatoes or tomato dishes.
Below Are Some Of SharpWebLabs.com
Favorite Saffron Recipes! Free For You To Use Always!
1/4 teaspoon of saffron threads (about 15-20 threads)
3 teaspoons of honey
1/4 freshly squeezed lemon
5 cups of water
3 to 4 teaspoons of Indian tea leaves
2 cardamom pods
Place 5 cups of water in kettle bring to boil.
Add 3 to 4 teaspoons of Indian tea leaves.
Remove pot from heat and strain tea.
Once strained add 2 cardamoms, 1/4 freshly squeezed lemon, 3 teaspoons of honey. Last but not least add 1/4 teaspoon of saffron. Serve hot or cold over ice.
1/2 kilogram white flour
3 tsp dry yeast
1 cup of milk
40 saffron strands
1.5 tbsp sugar
1 tsp salt
4 egg yolks
80 g butter
Crumble the saffron and leave it in the milk for 3-4 hours.
Place other ingredients except from the flour.
Start kneading, adding the warm butter gradually.
If necessary add a little more flour.
The dough must be smooth and soft.
Leave the dough in a lightly buttered bowl, cover with cling film or cloth and leave it in a warm place to rise, until it has doubled in volume, for about 40-50 minutes.
When ready, knead the dough again and brush it with butter. Form the dough in the loaf tins, cover and leave until it has doubled in volume. Brush the surface with the egg whites, lightly beaten and bake in a preheated oven at 180ºC. Baking time depends on the oven. On average, the time needed is around 50 minutes. The recipe is for two loaf tins.
Cooking Tip - "The quantities specified for this vinaigrette are intentionally large; you can keep the rest in a closed bottle in the refrigerator for 10 days or so. It is a wonderful accompaniment for Salads, cold chicken..."
the juice of 3 lemons
3 level tsp. (15 g) salt
1 pinch (1.5 g) pepper
1 tbsp. (15 g) mustard
1 egg yolk
250 ml canola oil or substitute
750 ml olive oil
250 ml warm chicken stock
1 pinch (1 g) curry powder
1 pinch (1 g) "quatre-epices"
1 pinch (1 g) powdered or ground saffron
1. Place all the ingredients except the stock in a glass bowl; emulsify; add the warm white chicken stock at the end.
Saffron Rice (Arroz Azafran)
A tasty and colorful rice dish that goes well with grilled fish, poultry and meat.
5 tablespoons butter
1 medium onion, finely chopped
1.5g strands saffron
1 teaspoon of saffron threads or a few pinches of powdered saffron, diluted and crushed in small amount of hot water
400g (1 3/4 cup, 14 ounces) short-grain rice
8 dl (3 1/2 cups, 28 ounces) tomato paste
Parsley leaves for garnish
Heat 2 tablespoons butter in large saucepan and sauté onions until soft.
Stir in saffron, rice and a pinch of salt.
Add hot broth. Bring to boil.
Lower heat and cook, covered, for about 20 minutes.
Just before serving, stir in tomato paste and 3 tablespoons butter.
Quickly put rice in a mold, pressing down lightly with a spoon.
Un-mold onto serving dish and garnish with parsley leaves
Spicy Saffron Chicken
1 whole chicken (1.5 kg)
2 garlic cloves
2 medium onions
400g peeled tomatoes
1 tablespoon finely chopped parsley
2 shots of cognac
one pinch of saffron powder or a few strands threads
Cut the chicken in 4 servings, place it in a deep pan with a lid, adding the garlic, finely chopped onions and a ½ cup of water. Cover and let it simmer for about ½ hour. remove the lid, add the tomatoes finely chop, the garlic, salt-pepper, basil leaves, cloves and butter. Let it all simmer for another ½ hour. Fifteen minutes before finishing, take the pan off the heat, add the cognac and the saffron and cover the pan until the chicken is tender. Serve in a platter with its own sauce.
Braised Saffron Mussels - Delicious! So Yummy!
Caudel of Musculs to Potage (or Braised Mussels) (serves 6)
2 kg (4 8 oz) fresh mussels
2 tablespoons olive oil
1 large onion, very finely chopped
2 leeks, very finely sliced
40 g (1 1/2 oz) ground almonds
2 teaspoons ground ginger
1/2 teaspoon each ground saffron, cloves, salt
4 grinds of black pepper
450 mL (15 fl oz, 2 cups) milk
1-2 tablespoons white wine vinegar
Clean mussels thoroughly, removing beards, and discarding any which do not close when tapped. Bring 5 cm water to the boil in the bottom or a large pan with a few slices of lemon and 150 ml (2/3 c) white wine Drop the mussels in, turn the heat up to maximum, cover with a lid and cook briskly for 3-4 minutes or till all of the mussels have opened. Discard any that do not. Drain the remaining ones, remove from their shells and reserved the juices. Meanwhile, cook the onion slowly in the oil till it is soft, but not coloured. Put the leek with the almonds, spices and the mild in a pan and bring to the boil. Simmer for a few minutes then add to the shelled mussels along with the onions. Bring all to the boil and simmer together for a few minutes. Add the wine vinegar to taste and further seasoning if needed. Thin the sauce with some of the reserved cooking liquid, if you think it needs it. Serve the broth in bowls with plenty of fresh brown bread.
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