The saffron is a spice derived of 3 stigmas of the pistil of the flower Crocus sativus, commonly known as the rose of saffron. 150.000 flowers and a meticulous work are needed to obtain 1 kg of this precious spice, which forms part of the cuisine of many cultures.
Because of its intense red colour it is also known as the “red gold”. It gives your dish a special aroma and also an orange colour and it is used for rice dishes, soups, vegetables, potatoes, sauces and also for desserts, breads, drinks,…
The saffron enhances its aroma when you heat it, but take care so that it doesn’t burn.
It is an essential ingredient for Paella.
