Saffron Threads
Saffron Threads are the dried stigmas of the saffron crocus flower. Saffron is the most expensive spice in the world because each crocus produces only three stigmas, which are laboriously hand harvested during only three weeks of the year.
Suggested uses
Basic prep
Ready to use. Add to taste. For best flavor and color, lightly toast threads in a dry pan to release their essential oils and then grind prior to use. When adding threads to dishes with very little liquid, soak saffron first in lukewarm water and add at the end of cooking.
Storage & handling
Store in a dry, cool place.
Ingredients
Saffron threads
Saffron Threads are the dried stigmas of the saffron crocus flower (Crocus sativus). Saffron is the most expensive spice in the world because each blossom produces only three stigmas, which are laboriously hand harvested during the three weeks a year that the flower blooms. It can take up to one acre of saffron crocus to produce 1 pound of saffron.
Saffron Threads range from deep red to bright orange in color and can be up to 1 inch long. The threads have a distinct flavor and aroma, reminiscent of bitter almonds, which is commonly infused into dishes such as paella, risotto, certain Eastern European breads and the French fish soup bouillabaisse. Saffron can also be used as a yellow dye, due to the intensity and concentration of its color. For centuries, saffron's primary use was medicinal, as it was considered a stimulant, an antidote to poisoning, a tonic for dysentery and measles and even an aphrodisiac. Today, however, it is mainly appreciated for its unique flavor and intense color.
Our Saffron Threads, like most of the saffron sold worldwide, comes from Spain. Other areas that produce saffron include Portugal, Italy, France, Turkey, Greece, Iran, and India.
Classic recipe
Classic Risotto alla Milanese
Arborio, Carnaroli and Vialone Nano are the 3 basic rices used to make Italian risotto. This classic version is flavored with Saffron Threads which add delicate aroma and the signature color.
