Pure, intensely flavoured saffron filaments from Spain. Saffron is the most expensive spice in the world as the filaments (stigma) are harvested by hand from the Crocus Sativus plant and you need thousands to make even a few grams.
Luckily, good saffron goes a long way and just a few filaments will give a wonderful, intense burst of flavour, aroma and colour.
The saffron is very slowly dried next to oak wood fires to add an enigmatic smokiness to its rich array of intrinsic flavours.
For a luxurious paella, a magnificent risotto or traditional French Bouillabaisse soup, pure saffron gets to work, adding its superb, refined smoky sweetness and amazing vivid yellow. There are plenty of other wonderful gourmet saffron recipes to start discovering!
The saffron comes in these gorgeous glass vials with cork. Makes a lovely gift idea!
How to Use
The most common way to get the best out of saffron is to crush a few strands with your fingers and add to some hot water or liquid broth and leave for an hour or so. Use the liquid in the preparation of the dish.