Saffron Cooking Notes:

Flavour: Complex Fig, Berries, Sweet

Usage: Add just 2-3 strands of Regency Saffron for rich colour and a deep fig, berry and savoury flavour. Perfect for Paella, curries, risotto, and Indian desserts.

Cuisine: French, Indian, Spanish, Mediterranean, Swedish

Food Pairings: Paella, rice, curries, stews, pasta, risotto, tea, coffee, sweets, ice creams, bread.

Serving size: 5 strands (roughly 0.01 grams)

Recipes: Saffron Rice, Kulfi Ice Cream (eggless), Carrot Halwa

Saffron Technical Notes:

Origin: Persia

Quality*: Sargol, Super Grade A, Pure Red

Appearance: Red strands

Industry Knowledge: Iran is known for their fascination with Saffron. Cultivated in the largest quantities around the world, Iranian Saffron is deserving of its crown as the emperor of spices. Although also sold from Spain, most Spanish Saffron tends to originate from Iran, and gets repackaged! A grain of good commercial Saffron contains the stigmas and styles of nine flowers, and consequently 4,300+ orchids are required to yield around 30 grams of Saffron. Saffron thrives best in warm sub-tropical climate. In Iran, it is grown in dry temperate conditions with the perfect level of rainfall, and the right elevation, thus ensuring its taste and distinct aroma cannot be matched.

Also known as: Crocus sativus, ZAFRAN, KISAR , ZAFFARANO, ZAFFERANO , AZAFRÁN , KROKOS, SAFRANI, ZAFORA , SAFRAN, KESHAR, KUMKUMAPPU, KUNKUMA, केसर , ज़ाफ़रान, KESAR, 藏紅花, 翻红花

*INDUSTRY SPECIFIC TERMINOLOGY.