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CAT: I (crocina minimum 200). Saffron is the ingredient considered the caviar in the world of spices. This is because of the intensive labor required to produce just one gram of saffron. Today it is enjoyed around the world by millions of people. The most renowned and prestigious chefs consider saffron a special ingredient in their dishes that cannot be replaced, using it both to add color and to achieve a genuine and pleasant flavor. We offer a Spanish saffron which guarantees quality and is carefully selected, both in origin and manufacturing processes.
The long and interesting history of saffron goes back over 4.000 years, through different civilizations, cultures and countries. It comes from the Crocus sativus plant and requires a continental climate, cold in winter and hot in summer. The origin of saffron is uncertain; various historians place him in Asia Minor. Saffron was first documented in the seventh century B.C. by Assyrian botanists. Spread by different cultures, because of the importance of this product with culinary and religious purposes, commonly used as a dye and flavoring, in perfumes, hair and clothing as well as a medicinal herb. Currently, it is produced in several countries but in small amounts in most of them. Spain produces greater quantity and quality saffron of the world.
Saffron has been used for more than 3000 years. It can be used for: “paella”, rissotto, rice, stews, spanish omelette, vegetables, meat cake, fish or seafood consomme, whipped cream, sauces, salts and sugar, desserts, ice cream, chocolates, cakes… etc. It is widely used in teas or infusions.
NATURESPECIAS, C.B., C/ Magallanes Nº 6, NOVELDA, ALICANTE
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