1 gram of saffron in a jar
|Article number:||FOODbazar Classics|
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An indispensable seasoning for paella, but also for example for a champagne saffron sauce . Saffron consists of the dried pistils of the Crocus sativa that occurs in countries around the Mediterranean Sea. She is often associated with Morocco, but most saffron comes from Iran.
The high price has to do with labor-intensive harvesting, because each flower has only three pistils and about 150,000 flowers are needed for a kilo of saffron. Do not confuse saffron with colorante that is used in Spain for paella and that gives color, but does not taste like anything, nor with safflower.