Fuquay Spice and Tea
Saffron
Price:
$14.99
Title
Price:
$14.99
Saffron is a spice obtained from the flowers of the saffron crocus, a member of the iris family first cultivated in ancient Greece. Although the plant no longer occurs naturally, the domesticated saffron crocus is cultivated throughout the Mediterranean region today.
The dried saffron Spanish flower stamens, sold as “threads,” are widely used as seasoning in Indian, Greek and Italian cuisines. Use Spanish saffron spice in teas and in seasoning blends for meats, vegetables, soups and other foods. Saffron threads should be soaked in water before using to enhance flavor. Also, a little goes a long way.
Origin: Spain
Recipe to try
Saffron Rice with Fennel and Orange
Serves: 4
Ingredients
- a small pinch Saffron
- 2 tablespoons hot water
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- ½ cup finely diced fennel bulb
- 1 cup dry white rice
- 2 cups vegetable broth
- 1 teaspoon orange zest
- 2 tablespoons chopped toasted almonds
Method
- Crush the saffron lightly and soak in the hot water for 10 minutes.
- Soften the fennel in olive oil over medium heat for 5 minutes. Stir in the rice, broth, saffron and its soaking water.
- Bring to a boil, cover and simmer on low for 15–18 minutes, until tender. Rest off the heat for 5 minutes. Fluff with orange zest and almonds.
Flavor profile and pairings
Flavor: delicate floral aroma with honeyed notes.
Try it with: rice, seafood, creamy sauces and custards.
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