Saffron threads, the stigmas of an autumn crocus, add both fragrance and a characteristic golden color to paella, curries, rice, seafood dishes, desserts, and breads. They impart a subtle, earthy flavor heavenly to the taste, but almost impossible to describe.
Saffron was introduced into Spain by the Arabs in the 11th C. The best saffron still grows there today. |
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For even coloring, soak a few threads of saffron in a little hot water or warm milk, and then add both saffron and liquid to your dish.
Use INDIA TREE Saffron to flavor: Valencia, Arborio and Basmati rices; paella and risotto; poached pears; coconut saffron ice cream, and bouillabaisse. |
