Saffron blends the flavours and aromas of sea breeze, dry sweetgrass, and a hint of rusted metal.
Saffron has three main components from which it gets its bitter taste (picrocrocin), its yellowy-orange colour (crocin) and its aroma (safranal).
Saffron and health:
In addition to enhancing the flavour and aroma of our culinary delights, saffron has many health benefits such as stimulating the appetite, boosting digestion, relieving menstrual pain, improving blood circulation and helping fight nervous disorders. But always in small doses, much less than one gram per day.
Saffron in the kitchen:
In cooking it is usually combined with sweet ingredients such as rice, bread, fish, potatoes, cauliflower or beans, other bitter flavours such as almonds or lemon peel, and particularly sweet or bitter floral ingredients such as roses.
Saffron as a condiment goes well with many ingredients and a whole host of dishes, the most common or best-known being rice, pasta and fish. However, used with chicken or as a marinade for steaks can surprise even the most discerning of palates.
Recommended dose for cooking (0.5 g of saffron is about 200 threads):
- Savoury dishes in general (4/5 threads/dish)
- Rice or pasta dishes (15 threads/250 g)
- Sauces (3/6 threads/dish)
- Sweet dishes or tea (3 threads/dish)
- Desserts (15/20 threads/litre milk)
- Breads and cakes (3 threads/pers.)
- Confitures, jams… (45 threads/kg fruit)