Saffron
The spice with its bitter-aromatic, slightly pungent taste and the spicy scent gives all kinds of meat and fish dishes, rice and pastries a very special, unique note and the typical rich, golden color.
“Za’fran” is the Arabic word for “to be yellow”.
Cultivation began more than 1,000 years ago in Greece and Spain. The “red gold” has been a luxury spice since ancient times. Because saffron is not so easy to extract and is accordingly expensive. The harvest is laboriously carried out by hand, even today. Saffron is now mainly grown in Iran and Europe – for example in Spain, southern France, Italy and Switzerland. The Castilian plateau south of Madrid is the largest European cultivation area.
Why is saffron so expensive?
More than 1,000 years ago, cultivation began in Greece and Spain. Since ancient times, the “red gold” has been considered a luxury spice. Because saffron is not so easy to extract and is correspondingly expensive. Harvesting is done laboriously by hand, even today. Saffron is now grown mainly in Iran and in Europe – for example in Spain, southern France, Italy and Switzerland. The largest European cultivation area is the Castilian plateau south of Madrid.
Ingredients:
saffron
Storage information :
Store cool and dry.
Allergens
| Eggs or egg products | not included | |
| Peanuts or peanut products | not included | |
| Fish or fish products | not included | |
| cereals or cereal products containing gluten |
not included | |
| Crustaceans or crustacean products | not included | |
| Milk or milk products including lactose |
not included | |
| Lupins or lupine products | not included | |
| Nuts or nut products | not included | |
| Celery or celery products | not included | |
| Mustard or mustard products | not included | |
| Sesame seeds or sesame products | not included | |
| Soy or soy products | not included | |
| Sulfur dioxide or sulphites (more than 10mg / kg or 10 mg / l SO2) |
No | |
| Molluscs or mollusc products | not included |