Saffron powder for one dish. This small container has the exact amount of saffron that you would need to prepare a dish, powdered for your convenience. Using too much saffron on a dish might give to your dish a displeasing chlorine taste. If you want to make yourself sure that your paella does not taste like a swimming pool, this single-dose of saffron is here to help!
About the saffron:
Saffron (Crocus Sativus) is regarded as the finest and delicate spice. The gastronomic qualities of saffron are endless giving your dishes a deep and intense flavour, aroma and colour. This saffron is selected raw using traditional processes to take the best care of every strand and preserve all the quality of the saffron: intense flavour, aroma and colour.
Saffron is a bulbous and perennial plant which belongs to the Iridaceae family. The flower is characterized for having an intensive purple colour and the stamens are yellow and there are three red stigmas. These stigmas are joined to the base of the flower by the style and once removed, toasted and dried become what we know as saffron.
For healthy growth and development, the plant requires a continental climate, being able to resist high temperatures and intensive cold. The plant does not need too much water, although there are 2 seasons during the year, spring and autum, where the plant requires more humidity-in spring for favouring bulb formation and at the beginning of autumn to help flowering.
The planting of bulbs is done between June and September.
Harvesting time is at the end of October, beginning of November. The rose blooms at dawn and must be picked from the soil instantly. Lengthy exposure to light must be avoided, otherwise, the flower withers and the stigmas lose colour and aroma.
Afterwards, the stigmas are taken out from the rest of the flower. This work done by hand is called monda or esbrinar and is considered as the most delicate part of the whole process.