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Terre Exotique Saffron Strands 1g
The Red Gold of Iran
Blooming for only one week every year, over 150 Rose of Saffrons were cultivated and carefully handpicked to produce this small, exquisite jar of pure saffron strands.
Made by Terre Exotique, the bright-red color of its fine Saffron Neguine Strands denote the quality of this spice.
TASTING NOTES FROM THE CURATOR
The grand cru of the spice kingdom, saffron enthralls the eyes and palate with its uniquely aromatic, pungent flavor and beautiful golden color. The most expensive spice in the world, Terre Exotique Saffron Neguine Strands offers a subtle aroma of pepper, flowers and cedarwood, lending a warm and delicate sweetness to dishes prepared with this rare aromatic.
PREPARATION OR PAIRINGS
Used extensively in Mediterranean, Spanish and Indian cooking, this aromatic and expensive spice can be used in a wide array of preparations. Since heat allows saffron to release its full flavors, we recommend saffron to be used in recipes that have a substantial amount of liquid, with a simmering process that slowly allows the flavours of this rare aromatic to bloom.
To fully bring out the flavors and achieve the distinct golden color in your dish, use 1 teaspoon of saffron threads (do not crush) in 3 teaspoons of liquid and soak for a minimum of 2 hours before using. A little goes a long way with this spice, a good rule of thumb is to use 3 strands of saffron per person.
Saffron is a classic addition to a Risotto alla Minese with our Tarantola Risotto Arborio Rice or a Spanish Paella with our Flor de Casparra Paella Bomba Rice. For those who love their beverages, cozy up with a classic Indian Kesar Badam Dooh or Saffron Almond Milk, delicious and also good for you!
CROWN JEWEL OF SPICES
An ancient and rare spice dating back 4,000 years ago, this expensive spice was used as a medicine, a flavouring, and even a form of currency. Originating from the Persian word “zapharan” meaning stigmas, saffron is a spice that comes from the 3 stems or stigmas found in the Crocus sativus flower. Blooming for only one week every year, these flowers are delicately hand picked in the early mornings from September to December.
This, coupled with the low yield of the Crocus sativus flowers (over 150,000 flowers are needed to produce 1 kilogram of saffron) makes saffron the most expensive spice in the world. But well worth the trouble, as can be attested by its fame and renown in the culinary world for imbuing dishes with a unique taste all its own.
Saffron is very sensitive to light and moisture and absorbs other flavours and odors with ease. To preserve the quality, store it in an airtight container away from sunlight.